Description
This Gluten-Free and Dairy Free Strawberry Upside-Down Cake is the ultimate summer dessert! It’s easy to make, takes only 10 minutes to prepare and is the perfect morning snacking cake.
Ingredients
Units
Scale
- 1/2 cup of vegan butter
- 1 1/4 cups of granulated sugar
- 2 tsp of vanilla extract
- 1/2 cups of almond milk
- 2 tsp of baking powder
- 2 1/4 cups of gluten-free flour (I use Bob’s Red Mill 1:1)
- 1 lb of strawberries
- 1 tbsb of turbinado sugar
Instructions
- Preheat your oven to 350*f, and grease your bundt pan thoroughly. Cut a circle out of parchment and place on the greased pan
- Wash and dry your strawberries, and cut off the tops.
- Slice the strawberries in half from the top (where the green top was), to the pointy bottom
- Place the strawberries flat side down in the baking pan and sprinkle evenly with turbinado sugar
- In a bowl using the paddle attachment or a hand mixer, cream the butter and sugar together until light in color and fluffy (about 3 minutes on medium)
- Add the vanilla extract, baking powder, almond milk and egg to the butter mixture and beat until combined — the batter will separate
- Add the flour 1/2 cup at a time to bring the batter back together
- In your prepared bundt pan, pour the batter over the strawberries in a smooth layer
- Bake for 30-35 minutes until the batter is cooked through
- Let it cool completely before you flip the pan