Tag Archives: Potato-Free
Gluten-Free, Gum-Free Cranberry Upside-Down Cake Recipe
Makes one 9-inch square cake
A pint of leftover homemade cranberry sauce is combined with a simple, moist and tender gluten-free, gum free vanilla cake. Use the recipe for Spiced Cranberry Sauce, which uses one pound of fresh cranberries and makes about one quart of finished sauce, or, use your favorite whole-berry sauce – either homemade or store-bought.
2 cups Spiced Cranberry Sauce or other cranberry sauce
8 tablespoons unsalted butter, at room temperature
2/3 cup whole cane, date, or palm sugar
1/3 cup whole coconut milk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup Gluten-Free All Purpose Flour or gluten-free all-purpose flour blend of choice (see cooks note)
1 tablespoon chia seeds
½ teaspoon baking soda
¼ teaspoon finely ground, unrefined, sea salt
Adjust the rack to the center of the oven and pre-heat to 350 degrees F. Generously butter a 9-inch square cake pan. Spread the cranberry sauce over the bottom of the buttered pan.
In a large mixing bowl combine the butter and sugar. Use a wooden spoon or the paddle attachment to work the sugar into the fat, about two minutes. Add the coconut milk, eggs, and vanilla. Whisk until smooth, about one minute. Postion a sifter or fine mesh strainer over a small bowl. Add the gluten-free all-purpose flour, chia seeds, baking soda, and salt. Sift or shake into the bowl. Add the flour mixture in thirds, mixing well after each addition. Pour the batter evenly over the cranberry sauce. Bake until a toothpick inserted in the center comes out clean, about 45-55 minutes.
Remove from the oven. Cool on a rack for 5 minutes. Use a butter knife to loosen the edges. Invert a serving platter over the hot cake. Use hot pads to protect your hands and with one quick motion flip the cake and platter. Lift off the cake pan. Serve while still warm or fully cooled. Store tightly covered in the refrigerator for up to 3 days.
Use a gluten-free all-purpoe flour blend that is free from gums (xanthan or guar) and leaveners (baking soda or baking powder).
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