Berry Upside Down Cake (Gluten Free)

"An amazing gluten free cake but very sweet. Fantastic served with real whipped cream. Try using a variety of mixed berries or adding frozen rhubarb! If you use frozen strawberries you may want to cut them a little smaller."
 
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Ready In:
1hr 30mins
Ingredients:
21
Yields:
1 cake
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ingredients

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directions

  • Preheat the oven to 375°F
  • Add the 2/3 cup margarine to a 9" by 13" pan and place in the oven until just melted.
  • Sprinkle with 1 cup white sugar.
  • In a large bowl sprinkle the frozen berries with the 1/4 cup cornstarch. Toss to coat and sprinkle over margarine sugar mixture. Set pan aside.
  • In a medium bowl, mix together the rice flour, potato starch flour, tapioca starch, 1/2 cup cornstarch, xantham gum, egg replacer, gelatin, baking soda, baking powder and salt. Set aside.
  • In a large bowl, beat the 2/3 cup margarine and 1 1/2 cups of white sugar.
  • Add the eggs one at a time mixing well. Add the lemon juice, zest and vanilla.
  • Add the dry ingredients slowly, alternating with the citrus soda. Beat just until well mixed.
  • Spoon into the prepared pan over the berry mixture. (You may still be able to see some of the berries).
  • Bake for 40 - 45 minutes or until a toothpick inserted in the center comes out clean.

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