Strawberry Upside Down Cake

5 from 2 votes

Enjoy a unique twist on a classic with this summery strawberry upside down cake. It’s easy & delicious – moist vanilla cake beneath a jammy strawberry topping!

Prep Time15

Cook Time45

Refrigerate1

Total Time2

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: - 10

Calories: 333kcal

Author: Toni Okamoto

Equipment

Ingredients

¼ cup of brown sugar
3 tablespoons of vegan butter
1 pint of strawberries trimmed and halved
½ cup vegan butter softened
¾ cup granulated sugar
½ cup of unsweetened plain applesauce
1 teaspoon of vanilla extract
½ cup plant-based milk
1 ½ cups of all-purpose flour
¼ teaspoon of salt
1 ½ teaspoons baking powder

Instructions

Preheat the oven to 350 degrees F. Grease the bottom of a deep 8-inch round springform pan with oil and line it with a round piece of parchment paper or a silicone mat. Set aside.
In a small bowl, add the brown sugar and vegan butter. Microwave it for 30 seconds or until the vegan butter is fully melted. Mix well until a creamy caramel-like mixture is formed. Evenly pour into the prepared pan. Place the strawberries into the pan cut side up. Set aside.
In the bowl of an electric mixer, combine the vegan butter and sugar. Mix for 3 to 5 minutes or until light and fluffy.
Add the applesauce, vanilla, and plant-based milk. Mix until combined.
In a medium bowl, mix the flour, salt, and baking powder. Add the dry ingredients to the bowl with the wet ingredients. Stir by hand until fully combined, but do not overmix.
Gently pour into the baking pan with the strawberries. Level it with a spatula and bake for 40 minutes. Test for doneness by putting a fork into the cake. If it comes out clean, it is ready. If not, add 10 minutes increments until ready and golden on top.
Place it on a cooling rack and allow it to cool completely. Place the cake in the refrigerator for 1 hour before removing it from the mold. To remove, run a spatula or a knife around the edges of the cake, place a plate on top of the pan, and flip. The cake should easily fall out of the cake pan. Carefully peel off the parchment paper and discard it.
Slice and serve.

Notes

Measure the flour properly: To avoid a dry, dense cake, first fluff the flour up in its bag, use a spoon to add it to your measuring cup, then level the top with the back of a knife.

Don’t over-mix the batter: Avoid overworking the gluten in the batter to keep the cake light and tender rather than dense.

Leave it to cool: During this time, the topping will set, making it easier to remove from the pan, slice, and serve.

Nutrition