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Vegan Cranberry Upside-Down Cake

A delightful dessert combining fresh cranberries with a light, fluffy cake, perfect for any occasion.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert, Snack
Cuisine: American, Vegan
Keyword: cranberries, Dessert, Upside-Down Cake, Vegan Cranberry Cake
Servings: 8 servings
Calories: 200kcal

Ingredients

For the cranberry topping

  • ½ cup ½ cup sugar For the topping
  • 2 cups 2 cups cranberries Fresh or frozen
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 1 teaspoon 1 teaspoon cinnamon

For the cake batter

  • 1⅓ cups 1⅓ cups unbleached all-purpose flour
  • ¾ cup ¾ cup sugar For the cake batter
  • 1 teaspoon 1 teaspoon baking powder
  • ½ teaspoon ½ teaspoon baking soda
  • ¼ teaspoon ¼ teaspoon salt
  • 8 tablespoons 8 tablespoons vegan butter (melted)
  • 10 tablespoons 10 tablespoons non-dairy milk ½ cup + 2 tablespoons
  • 1 teaspoon 1 teaspoon apple cider vinegar

Instructions

Preparation

  • Preheat your oven to 350°F (180°C).
  • Line the bottom of an 8- or 9-inch cake pan with parchment paper and coat the sides with vegan butter or oil.
  • In a small bowl, mix the ½ cup of sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of cinnamon for the cranberry topping.
  • Spread the sugar mixture evenly in the bottom of the prepared pan and layer the cranberries on top.

Mixing the Batter

  • Combine the non-dairy milk and apple cider vinegar in a cup and let it sit to curdle slightly.
  • In a large bowl, whisk together all the dry ingredients for the cake batter, including the remaining ¾ cup sugar.
  • Pour in the melted vegan butter, the milk and vinegar mixture, and the additional teaspoon of pure vanilla extract into the dry ingredients.
  • Mix everything together softly with a spatula just until combined.

Baking

  • Place the cake pan on a baking sheet and pour the batter over the cranberries, spreading it evenly.
  • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the cake on a rack for 15 minutes, then run a knife along the edges to loosen.
  • Invert the cake onto a rimmed plate and let it cool on a wire rack.

Notes

For serving, enjoy on its own or add coconut whipped cream or non-dairy vanilla ice cream. Garnish with ground cinnamon or powdered sugar.