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Pumpkin Cranberry Upside-Down Cake
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Servings
24
Ingredients
Cranberry Mixture
1
cup
dried cranberries
1
cup
walnuts
, coarsely chopped and toasted
½
cup
agave nectar
or
honey
2
tablespoons
grapeseed oil
or
palm shortening
Cake
3
cups
blanched almond flour (not almond meal)
½
teaspoon
celtic sea salt
½
teaspoon
baking soda
1
teaspoon
ground cinnamon
½
teaspoon
ground nutmeg
¼
teaspoon
ground cloves
¼
cup
grapeseed oil
or
palm shortening
½
cup
agave nectar
or
honey
3
large eggs
2
cups
fresh baked pumpkin (learn how to
roast pumpkin in 10 easy steps!
)
Instructions
Line an
8 x 8 inch baking dish
with a piece of
parchment paper
(use scissors to cut to size)
In a
medium bowl
, combine cranberries, walnuts, agave and grapeseed oil (or shortening)
Pour cranberry mixture into lined baking dish
In a
large bowl
, stir together almond flour, salt, baking soda, cinnamon, nutmeg and cloves
In a
vitamix
, combine oil, agave, eggs and cooked pumpkin; blend on high speed for 30 seconds or until smooth like pudding
Stir wet ingredients into dry
Pour batter evenly over cranberry mixture
Bake at 350°F for 40 to 50 minutes
Remove from oven and let cool for 20 minutes
Run a knife around the edge of the baking dish, then place a large plate over the cake and invert cake and plate together
Remove the baking dish from the cake and then peel off the parchment paper
Allow to cool to room temperature and serve
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
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Equipment
8 x 8 Inch Baking Dish
Medium Bowl
Vitamix
Tried this recipe?
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@elanaspantry
or tag
#elanaspantry
!