Vegan Cranberry Upside Down Cake

This scrumptious vegan cranberry upside-down cake comes together in barely any time and it is gorgeous enough to make every dessert lover go “wow!” The tart cranberries create a glistening red topping and play beautifully with the sweetness of the tender cake. I love upside-down cakes, like this vegan rhubarb upside down cake and this vegan peach upside down cake. They are not only delicious with the nourishing goodness of fresh fruit, they are so easy to make and they look pretty with hardly any effort on your part. Try this recipe If you’re looking for a quick, easy and seasonal dessert recipe for the holidays. Then sit back and let the compliments roll in!

Why you will love this cake

It’s seasonal and gorgeous. This cake is a holiday dessert to impress. Cranberries are all around this time of year and their vibrant red color makes the perfect topping for this cake. It needs just a few ingredients and very little time. Apart from the cranberries, you only need a handful of pantry ingredients for the cake. It is very easy to make. Upside down cakes are great for beginner bakers because there’s no complicated frosting and icing to do. That said, do follow instructions closely, especially if you are new to baking.

Helpful tips

Use a springform pan for easy unmolding. After flipping the cake all you need to do is open the clasp and lift it off. If you don’t have one a cake pan will work nicely. Make sure you line the bottom with parchment paper and run a knife along the edges to make sure nothing’s sticking. Placing a baking sheet under the pan can help catch any juices that overflow, especially if you are using a springform pan, and it also keeps the cranberries from burning. Don’t wait longer than 15 minutes after the cake is out of the oven to unmold it. The sugar in the cranberries will begin to stick to the sides of the pan as it cools down, so it’s crucial you unmold while the cake is still quite warm.

Storage instructions

Refrigerate: The cake and leftovers will keep in the fridge for up to five days. Freeze: Freeze the cake or individual slices in a freezer safe container and freeze up to four months. Thaw to room temperature and warm a bit in the microwave or a toaster oven before serving.