Cranberry Upside-down Cake




12 servings


12 servings

The glossy cranberry topping gives this simple cake a jeweled look, perfect for any holiday table. Teff flour and almond flour pair well together, playing on each other’s nutty, sweet flavor. Gluten free and dairy free guests will not feel left out with this moist and festive cake.

Prep Time: 20 minutes, plus cooling time for the cranberry mixture | Bake Time: 55 minutes

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  1. Preheat oven to 350 degrees Fahrenheit.
  2. Prepare an 8-inch cake pan by greasing the bottom and edges with your choice of oil or butter. It is best to use a cake pan that at least 2 inches or higher sides.

Make the cranberry topping first

  1. In a medium saucepan combine all ingredients and set over medium heat.
  2. Simmer about five minutes or until the cranberries start to burst.
  3. The sugar should be completely melted, and the mixture should start to thicken.
  4. Set aside to cool while preparing the cake batter.

To make the cake batter

  1. Use a whisk to combine the dry ingredients in a large mixing bowl.
  2. Make sure all bits of the flour are broken up and the mixture is smooth before adding the wet ingredients.
  3. In a separate small bowl beat egg lightly.
  4. ombine with avocado oil and orange juice.
  5. Pour the wet mixture onto the dry mixture.
  6. Whisk to combine.

Before you layer the batter and the cranberry layer the cranberry mixture should be close to room temperature. You can speed that up by placing the cranberry mixture into your prepared cake pan and placing it in the fridge or freezer to bring the temperature down.

Combining cranberries and cake batter

  1. Once the cranberry mixture is cool, carefully pour batter over the mixture and spread gently with an offset spatula. Careful to not to disturb the topping so that there are two distinct layers.
  2. Place the cake on the middle rack of your preheated oven. Bake for approximately 55 minutes.
  3. Cake should be springy to touch, or a toothpick should come out clean if inserted into the middle.
  4. Immediately after baking use a knife or offset spatula to run around the edge of the pan to loosen the cake then let cool for about 5 minutes. Place a plate over the cake and carefully flip it over onto the plate. If any of the cranberry mixture sticks to the bottom of the pan don’t worry. You can spoon it back onto the cake, smoothing it to look nice.
  5. Let cake cool completely before slicing and serving.

If you don’t have enough orange juice from one orange for the cake and the cranberry layer, it is ok to add or substitute water here. Don’t substitute store bought orange juice for water in the cake.


  • 12-ounce package cranberries
  • 2 Tablespoons fresh-squeezed orange juice*
  • Zest of 1 orange
  • 2/3 cup (134 g) granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 2/3 cup (124 grams) Maskal Teff ivory flour
  • 1 2/3 cup (160 grams) almond flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2/3 cup (134 grams) granulated sugar
  • 1/4 cup orange juice
  • 3/4 cup avocado oil
  • 4 large eggs

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