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Gluten-Free Strawberry Upside Down Cake
Dessert

Gluten-Free Strawberry Upside Down Cake

1 hServes 8Nutri-Score C€€
from @theloopywhisk23 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • strawberries (hulled, halved)Produce400 g
  • brown sugar (for the pan)Pantry60 g
  • gluten-free flour blend (sifted)Grains200 g
  • baking powderPantry8 g
  • saltSpices2 g
  • butter (melted, plus extra for greasing)Dairy120 g
  • sugarPantry150 g
  • eggs (at room temperature)Dairy2 pieces
  • vanilla extractPantry10 ml
  • milkDairy120 ml

per serving

Nutrition

259kcal

Carbs
31 g
Proteins
4 g
Fat
14 g
Adapt tools

what you’ll use

Tools

  • Cake pan
  • Mixing bowl
  • Whisk
  • Oven

step by step

Method

  1. Prepare the pan

    • Grease a cake pan and sprinkle the brown sugar evenly over the bottom.
    • Arrange the halved strawberries cut side down on top of the sugar.
    Step 1

  2. Make the vanilla batter

    • Whisk the gluten-free flour, baking powder and salt in a bowl.
    • Whisk in the melted butter and sugar until smooth, then beat in the eggs and vanilla.
    • Stir in the milk until you get a smooth, pourable batter.
    Step 2

  3. Pour over the strawberries

    • Pour the batter evenly over the strawberries and smooth the top.
    Step 3

  4. Bake

    • Bake until golden and a skewer inserted in the centre comes out clean.
    Step 4

  5. Flip and serve

    • Let the cake rest in the pan for a few minutes so the strawberry syrup sets.
    • Run a knife around the edge and invert onto a plate, then serve warm.
    Step 5
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