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Gluten Free Dairy Free Cranberry Upside-down Cake

Angela Litzinger at test.angelaskitchen.com inspired by Everyday Food
The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.
Course cake, Christmas, dairy free, desserts, gluten free, holiday
Servings 8


  • 2 tablespoons GFCF margarine such as Earth Balance Buttery Spread, room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 3/4 cups cranberries I actually used frozen ones that were put right in the pan still frozen
  • mix for single layer GFCF yellow cake or homemade batter for one layer gluten & dairy free cake


  • Preheat oven to 350°, with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons GFCF margarine. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
  • Prepare cake batter according to package directions, or make homemade batter for one layer gluten free dairy free cake.
  • Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.