Gluten-Free Strawberry Upside-Down Cake

YIELD

15 mins

PREP TIME

35 mins

BAKE TIME

50 mins

TOTAL TIME

Ingredients

Ingredients to start (will be used in both layers):
	•	¾ cup Anthony’s Goods Coconut Milk Powder
	•	1 ½ cup water

Ingredients for the glazed strawberry layer:
	•	2 tbsp of the coconut milk (above)
	•	¼ cup Anthony’s Goods Coconut Sugar
	•	2 tbsp Anthony’s Goods Tapioca Starch 
	•	1 tsp vanilla extract
	•	1 lb strawberries, trimmed and sliced

Ingredients for the cake:
	•	2 cups Anthony’s Goods Oat Flour
	•	½ cup Anthony’s Goods Tapioca Starch
	•	1 ½ tsp baking powder
	•	½ tsp baking soda
	•	½ tsp salt
	•	1 ⅓ cups coconut milk (above) 
	•	⅔ cup Anthony’s Goods Coconut Sugar
	•	1 tbsp apple cider vinegar
	•	1 tsp vanilla extract
	•	Melted coconut oil, for greasing the cake pan
	•	Anthony’s Goods Shredded Coconut, for topping

Instructions

‘Tis the season of fresh strawberries and what better way to use them than a gorgeous upside-down cake? This one’s gluten-free, lightly sweetened and pretty as a bright spring day.

1. To start, reconstitute the coconut milk by mixing the coconut milk powder with water. Whisk until the powder is fully dissolved and no lumps remain. This coconut milk will be used in both layers of the cake.

2. Make the strawberry layer by mixing 2 tbsp of the coconut milk, coconut sugar, tapioca starch and vanilla extract in a medium bowl. Stir in the strawberries and mix gently until they are well-coated.

3. Prep the cake layer by whisking together the oat flour, tapioca starch, baking powder, baking soda and salt in a large bowl. In a smaller bowl, mix together the 1 ⅓ cup coconut milk, coconut sugar, vanilla extract and apple cider vinegar. Pour the wet ingredients into the dry mixture and mix well to combine. 

4. Preheat the oven to 350F. 

5. Brush a 9 inch cake pan with melted coconut oil, then pour in the strawberry mixture. Spread it evenly across the bottom of the cake pan. Then, pour in the cake mixture and smooth the top with a wooden spoon. 

6. Bake for 32-35 minutes. 

7. Let the cake cool completely before removing it from the pan. Top with shredded coconut and fresh sliced strawberries, if desired.

LEARN TO MAKE IT

LATEST RECIPES

Strawberry and White Chocolate Chip Cookies

These chewy strawberry cookies with white chocolate chips are easy to make and even easier to enjoy!

Spiderweb Chocolate Muffins

These triple-chocolate spiderweb muffins are perfect for spooky season. Give them a try!

Vegan Mint Chocolate Ice Cream

This minty fresh vegan ice cream is a naturally colored sweet treat, dotted with cocoa nibs instead of chocolate chips.

Lebanese Rice Pudding (Vegan and Dairy Free)

This fragrant, rich and creamy rice dish is a vegan take on Lebanese rice pudding. Enjoy it for breakfast or dessert!

View All