STREAMING NOW: Nigella: At My Table

Berry Upside Down Cake (Gluten Free)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“An amazing gluten free cake but very sweet. Fantastic served with real whipped cream. Try using a variety of mixed berries or adding frozen rhubarb! If you use frozen strawberries you may want to cut them a little smaller.”
1hr 30mins
1 cake

Ingredients Nutrition


  1. Preheat the oven to 375°F
  2. Add the 2/3 cup margarine to a 9" by 13" pan and place in the oven until just melted.
  3. Sprinkle with 1 cup white sugar.
  4. In a large bowl sprinkle the frozen berries with the 1/4 cup cornstarch. Toss to coat and sprinkle over margarine sugar mixture. Set pan aside.
  5. In a medium bowl, mix together the rice flour, potato starch flour, tapioca starch, 1/2 cup cornstarch, xantham gum, egg replacer, gelatin, baking soda, baking powder and salt. Set aside.
  6. In a large bowl, beat the 2/3 cup margarine and 1 1/2 cups of white sugar.
  7. Add the eggs one at a time mixing well. Add the lemon juice, zest and vanilla.
  8. Add the dry ingredients slowly, alternating with the citrus soda. Beat just until well mixed.
  9. Spoon into the prepared pan over the berry mixture. (You may still be able to see some of the berries).
  10. Bake for 40 - 45 minutes or until a toothpick inserted in the center comes out clean.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a