Berry Upside Down Cake

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A berry delicious berry upside-down cake! Mixed California Giant strawberries, blueberries, raspberries and blackberries take centerstage in this must-try dessert.


    For the Topping:

  • 3 cups mixed California Giant berries - strawberries, blackberry, blueberries, raspberries
  • ¼ cup butter, vegan butter or coconut oil, melted
  • 1 teaspoon vanilla extract
  • ⅓ cup coconut sugar
  • For the Batter (Dry Ingredients):

  • 1 and ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom spice
  • Pinch of sea salt
  • For the Batter (Wet Ingredients):

  • ½ cup almond milk
  • ¼ cup butter, room temp
  • ½ cup coconut sugar
  • 2 eggs


      • Preheat the oven to 350F. To an 8” cake pan, pour the melted butter into the pan and rub it up the sides so the cake won’t stick after baking. Now sprinkle in the sugar. Add the berries on top and drizzle with the vanilla.
      • For the batter, start by mixing together all the dry ingredients, including the spices. In a separate large mixing bowl, whisk together the wet ingredients.
      • Now stir the flour mixture into the wet ingredients. Mix well.
      • Now pour the batter over the fruit in the baking pan. Cook for about 30 minutes, and then remove the cake from the oven, cover with foil, and cook for another 5-10 minutes, or until the batter is cooking through when priced with a knife.
      • Let the cake cool for about 30 minutes. Run a knife around the edges of the pan and gently flip the cake over onto a plate. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!