Cranberry Blueberry Upside Down Cake
User Reviews
0
0 reviews
Unrated
Cranberry Blueberry Upside Down Cake
Report
A cranberry and blueberry upside down cake that's simple, easy and so delicious. The perfect treat with a hot cup of tea or coffee. Vegan Recipe.
Share:
Ingredients
- 3/4 cup Cranberry fresh
- 3/4 cup Blueberry fresh
- 1 Tbsp Earth Balance melted, or coconut oil melted
- 1 Tbsp raw granulated sugar powdered or any powdered sugar
- 1/2 cup whole wheat pastry flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cardamom or cinnamon
- 1 pinch clove powder
- 1 teaspoon flaxmeal
- 2 Tbsp water hot
- 1/3 cup water
- 1 teaspoon vinegar
- 4 Tbsps raw sugar
- 2 Tbsps coconut oil
Instructions
- Take 3/4 cup total fresh cranberries and blueberries or just cranberries.
- Toss them in 1 Tbsp melted Earth balance or coconut oil and 1 Tbsp raw granulated sugar powdered or any powdered sugar.
- Put this mixture in greased or parchment lined pan and in the oven at 370 degrees F to cook for 15 minutes till you mix and add cake batter
- In a bowl, mix in 1/2 cup whole wheat pastry flour, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1/8 teaspoon salt, 1/8 teaspoon each of spices(nutmeg, allspice, cardamom or cinnamon and pinch of clove powder). Mix well.
- In another bowl, mix 1 teaspoon flaxmeal with 2 Tbsp hot water and keep for 2 minutes.
- Add this flax mix to 1/3 cup water, add 1 teaspoon vinegar, 4 Tbsps raw sugar and 2 Tbsps coconut oil or softened earth balance butter, mix well for a minute till all sugar is well combined.
- Add in the flours and mix until just about combined. Add more water if the batter is too thick. The batter should be like a thick pancake batter and not too runny.
- Drop batter in the hot pan with cranberries and blueberries. Spread evenly and bake for 35-45 minutes until toothpick from the center comes out clean(no batter sticks to it)
- Let the cake sit in pan for 5-10 minutes.
- Remove from pan, Place upside down, drop any syrup if in the pan on the cake, and serve!
Notes
- Nutritional value is based on 1 serving
Nutrition Information
Show Details
Calories
541kcal
(27%)
Carbohydrates
81g
(27%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
18g
(90%)
Sodium
153mg
(6%)
Potassium
376mg
(8%)
Fiber
6g
(24%)
Sugar
31g
(62%)
Vitamin C
5mg
(6%)
Calcium
97mg
(10%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 2servings (makes a 6 inch tiny cake. or 2 small ramekins)
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 81g | 27% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 18g | 90% |
| Sodium | 153mg | 6% |
| Potassium | 376mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 31g | 62% |
| Vitamin C | 5mg | 6% |
| Calcium | 97mg | 10% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
