Gluten-Free Strawberry Upside Down Cake: Super moist, coconut-based cake baked with a layer of juicy strawberries underneath! Flip it and top with whipped cream and more berries for a special summer treat that's perfect for Canada Day or the Fourth of July! www.thereciperebel.com
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
Author Ashley Fehr
2tbspmargarine or butter
3large eggsroom temperature
7tbspunsalted buttercut into pieces
1 1/2cupssweetened flaked coconut
1/2cupcertified gluten-free instant or quick oats*
1 1/2tspbaking powder
Grease an 8” round pan with non-stick spray and place margarine in the pan. Place the pan in the oven and preheat oven to 350 degrees F. Remove pan when margarine has melted.
Sprinkle brown sugar over margarine in pan. Lay strawberries in a single layer over the brown sugar.
To a blender or food processor, add eggs, butter, vanilla, coconut, oats, sugar, baking powder and salt. Puree until smooth, stopping to scrape down the sides if necessary. Don’t be afraid to let the mixture process for a good 3-6 minutes – you want it as smooth as possible.
Add in the corn starch and puree until smooth and combined.
Pour into prepared pan and bake for 35-45 minutes (I baked mine 40 minutes), until a toothpick comes out clean or with moist crumbs (but never batter!).
Remove from the oven and run a knife around the edge of the pan. Let cool in pan for 5 minutes before turning out onto a plate. Serve warm or cold, with whipped cream or ice cream.
*You can also substitute additional coconut for the oats if you don't have certified gluten-free oats -- I have made it both ways and it works wonderfully!