Yield 1 (9-inch) cake
Free of: gluten and top 8 allergens.
Whether you're in pie burnout or you're creating an elaborate dessert spread, combine pumpkin and cranberries to make this ultimate upside-down cake.
4 tbsp dairy-free margarine, such as Earth Balance Soy Free Buttery Sticks
1/4 cup firmly packed light brown sugar
1 (12-ounce) package fresh cranberries, divided (1 1/2 cups + 2 cups)
2 tbsp flaxseed meal (see recipe notes)
6 tbsp water
1 1/2 cups all-purpose gluten-free flour blend
1 1/3 cups organic cane sugar, divided (1 cup + 1/3 cup)
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 cup pure pumpkin puree
6 tbsp canola or grapeseed oil
1/3 cup water
If egg allergy is not an issue, 2 large eggs may be substituted for the flaxseed meal and water.
Courses Sweets
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/cranberry-pumpkin-upside-down-cake/