Gluten-Free Holiday Cranberry Cake

Gluten-Free Holiday Cranberry Cake

Baked, flipped and covered in a decadent brown sugar cranberry sauce, this Cranberry Upside Down Cake is the little slice of gluten-free sweetness you've been looking for.



  • 12 ounces fresh or frozen cranberries
  • 3/4 cup Florida Crystals® Organic Brown Raw Cane Sugar
  • 4 tablespoons unsalted butter


  • 2 eggs
  • 1 teaspoon vanilla
  • 1 3/4 cups gluten-free flour (with xanthan gum)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup Florida Crystals® Organic Raw Cane Sugar
  • 1/2 cup sour cream



Wash cranberries with cold water. Drain. 

Butter a 9-inch springform cake pan. Wrap bottom of pan in foil. 

Add butter and brown sugar to saucepan. Stir on low heat until mixture reaches a low boil and sugar has melted. Do not burn.

Remove from heat. Add cranberries. Pour hot mixture into prepared pan; level with a spatula. Set aside.


Preheat oven to 350°F. 

Mix eggs and vanilla in bowl; set aside. 

In a separate bowl, whisk together dry ingredients except sugar; set aside.

In mixer, cream butter on medium speed. Add sugar and cream together for 3 minutes on medium until fluffy. Add egg mixture; mix on low until blended. Add sour cream; mix on low until blended. Slowly add flour mixture on low.

Pour batter on top of cranberry mixture. Spread evenly. Bake 50 to 60 minutes; cake is done when it springs back to touch. Remove cake to cooling rack for 15 minutes. Put a plate over cake and flip over. After 3 minutes, remove pan. 

Allow cake to cool completely before cutting.