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Chef Megan Mitchell

Online Cookbook

Mixed Berry Upside Down Cake

  • Complexity: medium
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Mixed Berry Upside Down Cake


  • Cooking spray
  • 1 1/2 cups Gluten-Free flour, such as Bob’s Red Mill 1 to 1 Baking Flour
  • 1/2 cup coconut flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. fine sea salt
  • 13.5-ounce can coconut milk
  • 1 cup granulated sugar
  • 1/3 cup olive oil
  • 1 tbsp. white distilled vinegar
  • 1 tbsp. vanilla extract
  • 6-ounces raspberries, preferably organic
  • 6-ounces blackberries, preferably organic
  • Powdered sugar, for dusting


  1. Preheat oven to 350F.

    Spray a 9-inch cake pan with cooking spray. Place a parchment round in the bottom of the pan and spray that as well.

  2. In a medium bowl combine the gluten-free flour, coconut flour, baking soda, baking powder and salt. Whisk together.

  3. In a large bowl combine the coconut milk, sugar, olive oil, vinegar and vanilla. Whisk together then slowly add the dry into the wet. Mix until you no longer see any flour bits and the batter is smooth, about 1-2 minutes.

  4. To the cake pan add the berries, mixing them around then spreading into a flat even layer. Pour the mixture over the berries, spread out, then gently bang the pan on the countertop a few times to even it out.

  5. Place on the middle rack of the oven and bake for 65-70 minutes or until set in the middle, a toothpick when inserted comes out clean, and the top is a deep golden brown and puffed up.

  6. Let the cake cool in the pan for 20 minutes then invert onto a round plate, remove the parchment and let cool fully before sprinkling with powdered sugar. Cut into triangles.

    Recipe Courtesy of Megan Mitchell

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