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Cherry Upside-Down Cake

Yields1 ServingPrep Time20 minsCook Time40 minsTotal Time1 hr

A delicious summer dessert that uses fresh or frozen cherries. Why not impress with this dessert?

 3 tbsp vegan margarine
 ½ cup cane sugar
 3 cups cherries, pitted and sliced in half
 1.50 cups gluten-free all purpose flour (I like Bob's 1:1)
 1 tsp baking powder
 ¾ tsp baking soda
 ¼ tsp salt
 ½ cup vegan margarine
 ¾ cup cane sugar
 2 flax eggs
 ½ cup almond milk
 1 tsp pure vanilla extract
 ½ tsp almond extract

Preheat the oven to 350 degrees.


Topping--In a small sauce pan or the baking pan you are using, melt the margarine, then add the sugar. Stir over low heat until the sugar is dissolved.


Arrange the sliced cherries in a single layer on top of the sugar glaze in the baking pan.


Sift together the dry ingredients for the cake--flour, baking powder, baking soda, and salt. Set aside.


Cream the butter and sugar together. Once light and fluffy, add the flax eggs, and the vanilla and almond extracts. Mix until well incorporated and fluffy.


Continue mixing, and add a 1/3 of dry ingredients, and a 1/3 of the almond milk, alternating between the two, until used up.


Pour the cake batter gently on top of the layer of cherries, smoothly evenly with a spatula.


Bake at 350 degrees for 40 minutes, or until done. (once inserted toothpick comes out clean)


Once the cake is removed from the oven, wait a minute or until the bubbling fruit at the sides has stopped. Do not wait much longer than this. using oven mitts, place a cake plate over the pan, and then flip the cake over. Remove the cake pan gently. Be cautious, as it will still be very hot. Rearrange any fruit that came loose. Now let the cake cool.


This cake is delicious when eaten warm, or at room temperature. Enjoy.