Berry Upside Down Cake (Gluten Free) Recipe
An amazing gluten free cake but very sweet. Fantastic served with real whipped cream. Try using a variety of mixed berries or adding frozen rhubarb! If you use frozen strawberries you may want to cut them a little smaller.
Ingredients
- 2/3 cup margarine
- 1 cup white sugar
- 4 cups berries, frozen
- 1/4 cup cornstarch
- 1 1/3 cups rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1/2 cup cornstarch
- 1 1/2 teaspoons xanthan gum
- 2 teaspoons egg substitute
- 2 teaspoons unflavored gelatin
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup margarine
- 1 1/2 cups white sugar
- 4 eggs
- 4 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla
- 2/3 cup Sprite (any citrus soda works) or 2/3 cup 7-Up soda (any citrus soda works)
Instructions
- Preheat the oven to 375°F
- Add the 2/3 cup margarine to a 9" by 13" pan and place in the oven until just melted.
- Sprinkle with 1 cup white sugar.
- In a large bowl sprinkle the frozen berries with the 1/4 cup cornstarch. Toss to coat and sprinkle over margarine sugar mixture. Set pan aside.
- In a medium bowl, mix together the rice flour, potato starch flour, tapioca starch, 1/2 cup cornstarch, xantham gum, egg replacer, gelatin, baking soda, baking powder and salt. Set aside.
- In a large bowl, beat the 2/3 cup margarine and 1 1/2 cups of white sugar.
- Add the eggs one at a time mixing well. Add the lemon juice, zest and vanilla.
- Add the dry ingredients slowly, alternating with the citrus soda. Beat just until well mixed.
- Spoon into the prepared pan over the berry mixture. (You may still be able to see some of the berries).
- Bake for 40 - 45 minutes or until a toothpick inserted in the center comes out clean.
Add Your Own Notes
Nutrition
Serving: 1665gCalories: 5952.3kcalCarbohydrates: 853.2gProtein: 51.9gFat: 265.9gSaturated Fat: 49.3gCholesterol: 846.1mgSodium: 8783.9mgFiber: 11.5gSugar: 521.8g
Tried this recipe?Let us know how it was!