Berry Upside Down Cake (Gluten Free)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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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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