Looking for a beautiful dessert to present as the finale of your holiday dinner? Look no further! This gluten free apple cranberry upside down cake is not only beautiful but tastes heavenly too. It is a dessert that all of your guests will love, gluten free or not. It is such a blessing for those guests with food sensitivities or allergies to be presented with safe options that you are serving to everyone. This cake has sweetness from the apples and tang from the cranberries and has a zip from fresh and crystallized ginger and orange marmalade. There are a few steps in the process of making this cake but they are so worth the effort. Make this cake the shining glory of your Thanksgiving or Christmas gathering!

Gluten free Apple Cranberry Upside Down Cake

Sweet apples, tangy cranberries with hint of ginger and orange.

4 tbsp. coconut oil
3/4 c. brown sugar
1 c. chopped apple (I used a golden delicious)
1 1/2 c. fresh cranberries
3 tbsp. chopped crystallized ginger
2 tbsp. orange marmalade
2 tsp. fresh grated ginger

Preheat oven to 350f.

First step: The topping

In a 9 in. round or 8 in. square pan with 2-3 inch sides melt the coconut oil in the oven. Then stir in the brown sugar and fresh grated ginger and orange marmalade. Return to the oven to continue melting. Stir to combine and then once melted add the apples, cranberries and crystallized ginger.

gluten free, dairy free caramel topping

Yummy orange ginger caramel for the cake’s topping

Apple Cranberry Upside Down Cake

The fruit is added on top of the melted caramel.

gluten free dairy free cake batter

The cake batter.

Step two: The cake batter
1 1/2 c. gluten free all-purpose flour blend (mine includes xanthan gum, if yours doesn’t than add 1 tsp.)
1/4 c. coconut oil
3/4 c. sugar
1 tsp. gf vanilla extract
2 tbsp. orange marmalade
2 tsp. fresh grated ginger
1 c. vanilla coconut milk beverage
Ener-G Foods egg replacer for 2 eggs
1/4 tsp cream of tartar

For the cake batter place coconut oil, sugar and vanilla in the large bowl of an electric mixer. Combine until fluffy. Add orange marmalade and fresh grated ginger. Then alternate between the flour blend and the milk. In a separate bowl whisk the egg replacer as directed and add the 1/4 tsp. cream of tartar. Fold this into the cake batter. Pour this batter over the fruit and caramel. Bake for about one hour or until a tooth pick in the center comes out clean. Cool 15 minutes then run a knife around the outside edge and then invert onto a cake plate. Then serve with pride and enjoy your holiday meal. This can be served with a scoop of your favorite vanilla non-dairy frozen dessert or whipped topping.

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4 Comments on Gluten Free Apple Cranberry Upside Down Cake

  1. cinda says:

    Think I could use maple syrup instead of sugar? I am sugar free.

    • Nanci says:

      You could try it. I have palm/coconut sugar that is supposed to be low glycemic. I am thinking that would work. I haven’t tried the maple syrup. If you make one please let me know how it turns out.

  2. cinda says:

    palm/coconut sugar? Where do you buy that? I have not even heard of it. I do have some Xyliyol. I may try that. You are supposed to be able to use it like sugar, but it wouldn’t have the brown sugar taste.

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