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Cranberry Blueberry Upside Down Cake

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. 

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 2 servings (makes a 6 inch tiny cake. or 2 small ramekins)
Calories: 541 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

  • 3/4 cup fresh cranberries and blueberries
  • 1 Tbsp melted Earth balance or coconut oil
  • 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 flaxmea
  • 2 Tbsp hot water
  • 1/3 cup water
  • 1 teaspoon vinegar
  • 4 Tbsps raw sugar
  • 2 Tbsps coconut oil

Instructions

    Cup of Yum
  1. Take 3/4 cup total fresh cranberries and blueberries or just cranberries.
  2. Toss them in 1 Tbsp melted Earth balance or coconut oil and 1 Tbsp raw granulated sugar powdered or any powdered sugar.
  3. 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
  4. 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.
  5. In another bowl, mix 1 teaspoon flaxmeal with 2 Tbsp hot water and keep for 2 minutes.
  6. 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.
  7. 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.
  8. 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)
  9. Let the cake sit in pan for 5-10 minutes.
  10. 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

Calories 541kcal (27%) Carbohydrates 81g (27%) Protein 7g (14%) Fat 22g (34%) Saturated Fat 18g (90%) Sodium 153mg (6%) Potassium 376mg (11%) 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

% 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.