EQUIPMENT
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Vegan Strawberry Cranberry Upside-Down Cake
Looking for a delicious and easy-to-make vegan dessert? Here is my recipe for strawberry and cranberry upside-down cake, a moist and sweet-tart delight. Perfect for special occasions or just to treat yourself!
Ingredients
Fruit mix
- 1 cup sliced strawberries
- 1/2 cup fresh cranberries
- 2 tbsp sugar
- 1 tsp cornstarch
- 1 tbsp vegan butter or vegetable margarine
Cake preparation
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 2 tbsp brown sugar
- Zest of 1 lemon
- 1 can of coconut milk (400ml)
- 1 1/2 tbsp cider vinegar or juice of 1/2 lemon
- 1/2 cup neutral vegetable oil
Instructions
1. Preheat oven to 350°F (180°C): Make sure the rack is in the center of the oven.
2. Grease and flour the mold: Grease and flour a deep pan (about 9-inch or square pan) and line the bottom with parchment paper. This will make it easier to remove the cake.
3. Preparation of fruits: Slice strawberries. Arrange strawberries and cranberries in the bottom of the pan. Spread strawberries and cranberries evenly for a nice presentation. In a small bowl, mix 2 tbsp sugar and cornstarch, then sprinkle over fruit. Add a few pats of vegan butter. This mixture will help thicken the fruit juices as they cook.
4. Preparation of dry ingredients: In a large bowl, combine sugar, brown sugar, and lemon zest. Mix ingredients well. Sift flour, baking powder, baking soda, and salt into the bowl with the sugar. Sifting helps aerate the dry ingredients and results in a lighter cake.
5. Preparation of liquid ingredients: In another bowl, combine the cider vinegar (or lemon juice), coconut milk and vegetable oil. Mix until smooth.
6. Gently combine the dry and liquid ingredients: Do not overmix to prevent the cake from becoming tough.
7. Pour the batter over the fruit: Spread the batter evenly over the fruit.
8. Cooking: Bake for 40-45 minutes, until a toothpick inserted comes out clean. Baking times may vary slightly depending on ovens.
9. Rest period: Let stand for 10 minutes before inverting the cake onto a plate. This will allow the cake to firm up and come out of the mold more easily.
Notes
You can vary and adapt this recipe by using different fruits according to your tastes and what you have in the fridge. Strawberries can be replaced by peaches, raspberries or other seasonal berries. You can also add nuts or seeds to the dough for a crunchier texture.
Nutrition Information
Yield 8 tips Serving Size 1 tipAmount Per Serving Calories 426Lipides 26gSaturated Fat 11gTrans Fat 0.6gUnsaturated Fat 13.9gCholesterol 0mgSodium 354mgCarbohydrates 47gFiber 1.6gSugar 20gProtein 4.4g
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