Strawberry Upside Down Cake
User Reviews
5.0
6 reviews
Excellent
Strawberry Upside Down Cake
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Enjoy a unique twist on a classic with this summery strawberry upside down cake. It’s easy & delicious – moist vanilla cake beneath a jammy strawberry topping!
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Ingredients
- ¼ cup of brown sugar
- 3 tablespoons of vegan butter
- 1 pint of Strawberries trimmed and halved
- ½ cup vegan butter softened
- ¾ cup granulated sugar
- ½ cup of unsweetened plain applesauce
- 1 teaspoon of vanilla extract
- ½ cup plant-based milk
- 1 ½ cups of all-purpose flour
- ¼ teaspoon of salt
- 1 ½ teaspoons baking powder
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Instructions
- Preheat the oven to 350 degrees F. Grease the bottom of a deep 8-inch round springform pan with oil and line it with a round piece of parchment paper or a silicone mat. Set aside.
- In a small bowl, add the brown sugar and vegan butter. Microwave it for 30 seconds or until the vegan butter is fully melted. Mix well until a creamy caramel-like mixture is formed. Evenly pour into the prepared pan. Place the strawberries into the pan cut side up. Set aside.
- In the bowl of an electric mixer, combine the vegan butter and sugar. Mix for 3 to 5 minutes or until light and fluffy.
- Add the applesauce, vanilla, and plant-based milk. Mix until combined.
- In a medium bowl, mix the flour, salt, and baking powder. Add the dry ingredients to the bowl with the wet ingredients. Stir by hand until fully combined, but do not overmix.
- Gently pour into the baking pan with the strawberries. Level it with a spatula and bake for 40 minutes. Test for doneness by putting a fork into the cake. If it comes out clean, it is ready. If not, add 10 minutes increments until ready and golden on top.
- Place it on a cooling rack and allow it to cool completely. Place the cake in the refrigerator for 1 hour before removing it from the mold. To remove, run a spatula or a knife around the edges of the cake, place a plate on top of the pan, and flip. The cake should easily fall out of the cake pan. Carefully peel off the parchment paper and discard it.
- Slice and serve.
Equipments used:
Notes
- Measure the flour properly: To avoid a dry, dense cake, first fluff the flour up in its bag, use a spoon to add it to your measuring cup, then level the top with the back of a knife.
- Don’t over-mix the batter: Avoid overworking the gluten in the batter to keep the cake light and tender rather than dense.
- Leave it to cool: During this time, the topping will set, making it easier to remove from the pan, slice, and serve.
Nutrition Information
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Calories
333kcal
(17%)
Carbohydrates
50g
(17%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
1g
Sodium
302mg
(13%)
Potassium
142mg
(4%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
551IU
(11%)
Vitamin C
35mg
(39%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8- 10
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Sodium | 302mg | 13% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 35mg | 39% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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