Berry Upside Down Cake (Gluten Free) |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 1 |
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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) |
Directions:
1. Preheat the oven to 375°F
2. Add the 2/3 cup margarine to a 9 by 13 pan and place in the oven until just melted.
3. Sprinkle with 1 cup white sugar.
4. 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.
5. 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.
6. In a large bowl, beat the 2/3 cup margarine and 1 1/2 cups of white sugar.
7. Add the eggs one at a time mixing well. Add the lemon juice, zest and vanilla.
8. Add the dry ingredients slowly, alternating with the citrus soda. Beat just until well mixed.
9. Spoon into the prepared pan over the berry mixture. (You may still be able to see some of the berries).
10. Bake for 40 - 45 minutes or until a toothpick inserted in the center comes out clean.
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