This Gluten-Free Cranberry Orange Ginger Upside Down Cake is a showstopping dessert that combines the tart flavor of fresh cranberries with the bright citrus notes of orange and the gentle warmth of fresh ginger. When inverted after baking, the jewel-toned cranberry topping creates a beautiful presentation that is perfect for holiday gatherings, Thanksgiving celebrations, Christmas dessert tables, winter brunches, and special occasions throughout the year.
The homemade version features a tender gluten-free vanilla cake made with a blend of rice flours and tapioca flour for a light, delicate crumb. For those who need a quicker option, an easy cake mix version delivers wonderful results with minimal effort. Both options offer the delicious combination of cranberry, orange, and ginger flavors that make this cake a seasonal favorite.
Prep Time
30 minutes
Cook Time
30-55 minutes
Total Time
1 hour 25 minutes
Servings
8-10 servings
Option 1: Homemade Gluten-Free Cranberry Orange Ginger Upside Down Cake
Cranberry Orange Ginger Sauce
3 cups fresh cranberries (1 twelve-ounce bag)
1 cup granulated sugar
1 tablespoon fresh ginger, peeled and finely minced
1 navel orange, peel and pith removed, cut into segments
1 cup water
Gluten-Free Cake
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
Dash ground cloves
1 stick unsalted butter, softened, or ½ cup neutral oil
1 cup granulated sugar
4 large eggs, separated
2 teaspoons pure vanilla extract
½ cup whole milk or buttermilk, room temperature
8 ounces sour cream, room temperature
1 teaspoon orange zest
Long strips of orange zest for garnish
Option 2: Easy Gluten-Free Cranberry Upside Down Cake
Cake Ingredients
1 box gluten-free vanilla cake mix, prepared according to package directions
1 can whole berry cranberry sauce
Optional Vanilla Glaze
2 cups powdered sugar
2 tablespoons whole milk
2 tablespoons melted butter
¼ teaspoon pure vanilla extract
Option 1: Homemade Gluten-Free Cranberry Orange Ginger Upside Down Cake
Prepare the Cranberry Orange Ginger Sauce
In a medium saucepan, combine the fresh cranberries, granulated sugar, and minced ginger. Place the saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves completely and the cranberries begin to burst. This process should take approximately 7 minutes.
Add the water and continue simmering for another 4 minutes. The mixture should thicken slightly while retaining some texture from the cranberries. Remove the saucepan from the heat and gently fold in the orange segments. Allow the cranberry mixture to cool while preparing the cake batter.
The combination of tart cranberries, sweet orange, and spicy ginger creates a vibrant topping that perfectly balances the sweetness of the cake.
Prepare the Baking Pan
Preheat the oven to 350°F.
Lightly grease a 6-inch cake pan with cooking spray or oil. Line the bottom of the pan with parchment paper to ensure easy release after baking.
Spread the cooled cranberry orange ginger mixture evenly over the bottom of the prepared pan. Use a spatula to distribute the fruit in an even layer so every slice contains plenty of cranberry topping.
Mix the Dry Ingredients
In a medium mixing bowl, whisk together the sweet rice flour, white rice flour, brown rice flour, tapioca flour, xanthan gum, baking powder, baking soda, kosher salt, cinnamon, and cloves.
Whisking thoroughly helps evenly distribute the leavening agents and spices throughout the flour mixture, resulting in a more consistent cake texture.
Set the bowl aside.
Whip the Egg Whites
Place the egg whites into a clean mixing bowl.
Using a hand mixer, begin mixing on low speed before gradually increasing to high speed. Continue beating until soft peaks form. When the beaters are lifted, the peaks should gently curl at the tips.
Whipped egg whites help create a lighter texture in gluten-free cakes and contribute to a delicate crumb.
Set aside until needed.
Make the Cake Batter
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed for about 3 minutes.
The mixture should become pale, fluffy, and noticeably lighter in texture.
Add the egg yolks one at a time, mixing well after each addition.
Mix in the vanilla extract until fully incorporated.
Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the sour cream and milk. Begin and end with the dry ingredients.
Mix only until the ingredients are combined. Overmixing can affect the final texture of the cake.
Using a rubber spatula, gently fold one-third of the whipped egg whites into the batter to lighten it. Carefully fold in the remaining egg whites until no large streaks remain.
Fold in the orange zest just before assembling the cake.
Assemble the Cake
Spoon the batter evenly over the cranberry layer.
Use an offset spatula or the back of a spoon to smooth the surface.
Gently tap the cake pan on the counter several times to release any large air bubbles trapped in the batter.
This step helps create a more even crumb structure during baking.
Bake the Cake
Place the cake on the center rack of the oven.
Bake for 30 to 40 minutes, or until the top is lightly golden and springs back when gently touched.
Insert a toothpick into the center of the cake. It should come out clean or with only a few moist crumbs attached.
Because gluten-free cakes can dry out if overbaked, begin checking for doneness near the lower end of the baking time.
Cool and Invert the Cake
Remove the cake from the oven and place it on a wire rack.
Allow it to cool in the pan for approximately 10 minutes.
Run a thin knife around the edges of the cake to loosen it from the pan.
Place a serving platter or cooling rack over the pan and carefully invert the cake.
Lift away the pan and gently peel off the parchment paper.
Allow the cake to cool completely before garnishing with fresh orange zest.
Option 2: Easy Gluten-Free Cranberry Upside Down Cake
Prepare the Cranberry Layer
Preheat the oven to 350°F.
Grease a 9-inch cake pan.
Place the whole berry cranberry sauce into a bowl and mash lightly with a fork. This helps distribute the cranberries more evenly across the cake.
Spread the cranberry sauce evenly over the bottom of the prepared pan.
Prepare the Cake Batter
Prepare the gluten-free vanilla cake mix according to the package directions.
Pour the batter carefully over the cranberry layer.
Spread the batter evenly to the edges of the pan.
Bake the Cake
Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
Transfer the cake to a cooling rack and allow it to cool for 10 minutes.
Prepare the Optional Vanilla Glaze
In a medium bowl, whisk together the powdered sugar, milk, melted butter, and vanilla extract.
Continue whisking until smooth and lump-free.
If needed, add additional milk, one teaspoon at a time, until the glaze reaches your desired consistency.
Finish the Cake
Invert the cake onto a serving platter.
Drizzle the vanilla glaze over the top of the cake.
Allow the glaze to set for several minutes before slicing and serving.
Fresh cranberries are recommended for the homemade version because they provide the brightest flavor and best texture.
Room-temperature dairy ingredients help create a smoother batter and a more tender crumb.
Buttermilk may be substituted for whole milk for additional richness and flavor.
For a deeper citrus flavor, add an extra teaspoon of orange zest to the batter.
The cake can be served slightly warm, at room temperature, or chilled.
A dollop of freshly whipped cream pairs beautifully with the tart cranberry topping.
Store leftovers covered in the refrigerator for up to 4 days.
The cake may also be frozen for up to 2 months. Wrap individual slices tightly and thaw overnight in the refrigerator before serving.
