Cranberry Upside-Down Cake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 2 |
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From Manifest Vegan Ingredients:
2 1/3 cups flour |
1 tablespoon baking powder |
1 teaspoon salt |
1 2/3 cups sugar |
1/2 cup earth balance margarine |
1 cup almond milk |
1 teaspoon vanilla extract |
2 tablespoons vinegar |
1/2 cup sugar |
1 3/4 cups cranberries (enough to cover the bottom of the pan) |
1/4 teaspoon clove |
1/4 teaspoon cardamom |
1/4 teaspoon cinnamon |
2 tablespoons earth balance margarine (to grease pan thoroughly) |
Directions:
1. Preheat Oven to 350 degrees.
2. Mix together sugar and spices. Using Earth Balance margarine, generously grease the bottom and sides of an 8 inch round cake pan. Spread the sugar and spice mixture evenly on the bottom of the pan and then arrange cranberries to cover pan bottom.
3. Mix flour, baking powder, salt and sugar in large mixing bowl. Cut in Earth Balance and mix with hands until fine crumbles are formed. Make sure there are no lumps of Earth Balance remaining.
4. Stir in almond milk and vanilla. Mix thoroughly and then stir in vinegar.
5. Pour batter on top of cranberries and spread evenly to coat- I actually have about 1/2 cup of batter left over when using an 8 inch; cake pan.
6. Bake at 350 degrees for 35-45 minutes, or until knife inserted in center comes out clean. Let cool 20 minutes on wire rack. Run knife around edge to loosen cake sides from pan. Invert onto plate and serve. This cake is also great the next day.
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