Mixed Berry Upside Down Chocolate Cake {Gluten Free} Recipe
This Mixed Berry Upside Down Chocolate Cake is a gluten-free delight featuring a rich chocolate batter layered over a vibrant mix of fresh berries. Baked to perfection, the cake offers a moist crumb with a fruity, tangy topping that caramelizes beautifully thanks to the melted butter and sugar base. Perfect for gluten intolerant dessert lovers, it pairs wonderfully with whipped cream for an indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 cakes (8-inch each), serves 8-10
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Topping
- 2 tablespoons butter
- 2 tablespoons granulated sugar
- 5 cups mixed berries (your favorites), plus more for garnishing if desired
Cake Batter
- 1 3/4 cups gluten free 1:1 baking flour (Bob’s Red Mill Gluten Free 1:1 Baking Flour recommended)
- 1 cup cocoa powder, sifted
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2/3 cup packed light brown sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 1 cup almond milk or regular milk
- 1 cup plain non-fat Greek yogurt
Topping Option
- Whipped cream, for topping (optional)
Instructions
- Prepare Pans and Berry Layer: Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottom with parchment paper circles just covering the base. Melt 2 tablespoons of butter and divide evenly between the pans, spreading it across the bottom. Sprinkle 1 tablespoon sugar over the butter, then evenly distribute 2 1/2 cups of mixed berries into each pan. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten free baking flour, sifted cocoa powder, salt, baking soda, and baking powder until thoroughly combined.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. The mixture will look a little unusual but don’t worry.
- Add Milk: Pour in the almond milk (or regular milk) and mix until just combined.
- Combine Dry and Wet Ingredients Alternately: Gradually add the dry flour mixture and Greek yogurt to the wet mixture in alternating parts, starting and ending with the dry ingredients. Mix until fully incorporated but avoid overmixing to keep the batter tender.
- Assemble and Bake: Divide the batter evenly over the berry layer in each pan and spread to cover all the berries. Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cakes to cool in the pans for at least 30 minutes, then ideally refrigerate for additional time to set. Carefully place a plate over each cake pan and invert to release the cake with berries on top. Peel off the parchment paper if it sticks.
- Serve: Garnish with additional fresh mixed berries and whipped cream if desired for a luscious finish.
Notes
- Ensure the gluten free flour is a 1:1 baking blend for proper texture.
- Allowing the cake to cool and chill before inverting helps maintain the shape and prevents the berry topping from sliding.
- Use fresh or frozen berries according to season and preference; if frozen, thaw and drain excess juice before using.
- Substitute almond milk with any milk alternative or regular dairy milk.
- Whipped cream topping is optional but adds a lovely creamy contrast with the rich chocolate and berries.
