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Cranberry Maple Upside Down Cake

Sweetened with maple syrup and maple sugar, this cake is a healthier twist on an old classic and a favourite for generations. Replace the cranberries with blueberries, fresh pineapple, chopped apples or pears (or a combination of apples and pears), making this a
year-round, super easy, staple dessert recipe.

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert, Snack
Keyword: cranberries, dairy free, gluten free, grain free, maple syrup
Servings: 9



  • 2 cups cranberries fresh or frozen
  • ½ cup chopped pecans
  • ½ cup maple syrup
  • ¼ tsp cinnamon


  • ½ cup coconut oil
  • 1 cup almond flour
  • ¼ cup arrowroot flour
  • ½ cup maple sugar or coconut sugar
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 eggs beaten


  • Grease 9x9” pan with coconut oil.
  • In a medium bowl, mix cranberries, pecans, maple syrup and cinnamon. Spread over the bottom of the pan.
  • Mix dry ingredients together.
  • Add eggs to dry ingredients and combine until mixture is combined into a wet cake batter.
  • Spoon batter over cranberries and spread with a knife or spatula to cover the berries.
  • Bake at 350° for 35-40 minutes, until a tester or toothpick inserted in the middle comes out clean.
  • Immediately invert cake onto a serving plate to cool.


A variety of fruits can be used to make this cake. Fresh or frozen blueberries, chopped apples, pears or pineapple would all be great choices with maple syrup, pecans and cinnamon. Walnuts could be used instead of pecans.