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Gluten Free Upside Down Cranberry Coffee Cake

Servings: 8
Author: tessa


Cranberry Topping

  • 2 generous cups fresh or frozen cranberries
  • 4 tablespoons butter any fat will do, but I like the flavor butter provides
  • 1/2 cup granulated sugar of choice or to taste, stevia is a great option for adding some additional sweetness if you think it needs it
  • 1/4 cup water


  • 6 tablespoons butter or other solid fat softened
  • 3/4 cups granulated sugar
  • 2 eggs
  • 1/2 cup plain allowed yogurt
  • 2 teaspoons vanilla extract
  • 1/3 brown rice flour
  • 1/3 cup rice flour
  • 1/3 cup tapioca starch
  • 1 teaspoon guar gum
  • 1/ 2 teaspoon sea salt
  • 1/2 teaspoon baking soda

Optional Drizzle

  • 1 tablespoon cream cheese softened
  • 1 tablespoon butter softened
  • splash vanilla extract
  • 1/2 cup powdered sugar
  • any milk


  • Preheat at oven to 350 degrees F and grease a 9 inch cake pan well.
  • In a small sauce pan, place all the cranberry topping ingredients and bring to boil. Remove from heat immediately and pour into the bottom of the prepared pan. If there are not enough cranberries to cover the bottom completely, you can poke a few more in there.
  • In the bowl of a mixer, cream the butter and sugar.
  • Beat in the eggs, yogurt, and vanilla.
  • With the mixer still running, sprinkle in the guar gum, salt, and baking soda.
  • Continue with the flours. If the mixture seems thin, add another 2 tablespoons any flour (I used smallish eggs). Beat on high for 2-3 minutes until pale yellow and fluffy.
  • Pour the batter over the cranberries, spreading evenly over the top.
  • Bake in a preheated oven for 25-30 minutes until the cake is set in the middle.
  • Let cool for 10 - 15 minutes then invert the cake onto a plate for serving.
  • For the optional drizzle, whisk the cream cheese, butter, vanilla, and powdered sugar together and add a splash or two of milk until you get a drizzle consistency.