Mixed Berry Upside Down Chocolate Cake {Gluten Free}

Print this pageShare on TumblrShare on RedditPin on PinterestShare on Google+Email this to someoneShare on FacebookShare on YummlyShare on StumbleUponTweet about this on Twitter

This Gluten Free Mixed Berry Upside Down Chocolate Cake is the perfect combination of chocolate and berries in each bite!

Well, it’s almost Valentine’s Day.  A holiday that evokes lots of different feelings for people; some good, some not so good.  For us, we are a pretty low key couple and have gotten by in the past by getting a heart shaped pizza and a bottle of wine.  I’m guessing that our celebrations this year will be pretty similar!

But, no matter what we end up doing for dinner, I can guarantee you that there will be chocolate for dessert!  Now, this cake certainly is not a healthy cake.  It has butter, refined sugar, and lots of cocoa powder.  But, I can tell you that it is really delicious and I don’t think you will regret eating it for a second!  There are lots of berries in the cake too though, so that kinda makes up for things, right?!

This Gluten Free Mixed Berry Upside Down Chocolate Cake is the perfect combination of chocolate and berries in each bite!

This recipe makes two cakes, because one is never enough!  I used my favorite Gluten Free Chocolate Cake base for this recipe and just cut the recipe down from three layers to make two cakes.  I lined the bottom of the pan with lots of delicious mixed berries and then spread the chocolate cake batter on top.  If you love chocolate and berries together (is there anyone who doesn’t?!) then you will be as obsessed with this cake as I am!  Each bite is the perfect combination of moist chocolate cake and sweet berries that will be perfect for your Valentine’s Day dessert or just a weeknight dessert!

This Gluten Free Mixed Berry Upside Down Chocolate Cake is the perfect combination of chocolate and berries in each bite!

Mixed Berry Upside Down Chocolate Cake {Gluten Free}
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons granulated sugar
  • 5 cups mixed berries, your favorites, plus more for garnishing if desired
  • 1¾ cups gluten free 1:1 baking flour, I always use Bob's Red Mill Gluten Free 1:1 Baking Flour for best results
  • 1 cup cocoa powder, sifted
  • ½ teaspoon salt
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ⅔ cup packed light brown brown sugar
  • 2 large eggs
  • 2½ teaspoons vanilla extract
  • 1 cup almond milk or regular milk
  • 1 cup plain non-fat Greek yogurt
  • Whipped cream for topping, if desired
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease two 8 inch cake pans and line each with a circle of parchment paper, just to cover the bottom of the pan. Melt the 2 tablespoons of butter and evenly distribute between the two pans. Sprinkle 1 tablespoon sugar over the melted butter and then distribute 2½ cups mixed berries into the bottom of each pan. Set cake pans aside.
  2. In a medium sized bowl, mix together the flour, cocoa powered, salt, baking soda and baking powder. In a large bowl, cream together the butter and sugars. Add the eggs one at a time and then add the vanilla and mix again. Finally add the milk and mix one last time. The wet mixture might look a little strange at this point, but that is ok!
  3. Add the flour mixture and the Greek yogurt to the wet mixture, one half at a time alternating between the two, starting with the flour. Give the batter one last mix until everything is combined.
  4. Equally distribute the batter on top of the berries in each cake pan and spread out to make sure the berries are completely covered with cake batter. Bake cakes for about 50-55 minutes or until an inserted toothpick comes out clean. Let cakes cool for at least 30 minutes before flipping. It is even better if you can allow cake to cool in the refrigerator for some time. Carefully, place a plate on top of the cake and flip cake over. Peel parchment paper off, if it sticks and enjoy! Top with whipped cream and mixed berries, if desired.
Notes
Recipe makes two 8 inch cakes

 

This Gluten Free Mixed Berry Upside Down Chocolate Cake is the perfect combination of chocolate and berries in each bite!This Gluten Free Mixed Berry Upside Down Chocolate Cake is the perfect combination of chocolate and berries in each bite!

Print this pageShare on TumblrShare on RedditPin on PinterestShare on Google+Email this to someoneShare on FacebookShare on YummlyShare on StumbleUponTweet about this on Twitter

Comments

    • She Likes Food says

      Thank you, Sarah!! I would make it for you, but I would probably just eat it all myself before you could get a piece :)

  1. Dave says

    Thank you so much!!!! I was literally right now wondering what I will do this year to impress my wife on Valentines day this year (after 38 years it can get hard sometimes). This cake is perfectly the answer!! Thank you so much, I look so forward to making it for her.

    • She Likes Food says

      Thank you so much, Ashley!! I love fruit and chocolate together too! At least I can pretend it is kinda healthy with the fruit :)

  2. says

    We’re low key about Valentine’s Day too, and all I know is there has to be chocolate involved! This is such a gorgeous cake with those mixed berries — this would be just perfect!

  3. Marianne says

    Such a beauty of a cake! Since I am allergic to eggs I would changed it to flax faux eggs and cut the sugar with coconut sugar. I like your idea of berries on the bottom of the pan then pour the batter. Great idea!!
    Thank you as always!

  4. Hilary says

    Looks delish – to make it non-dairy do you think a coconut milk based yogurt would hold up as a substitute for the greek yogurt?

    • She Likes Food says

      Hi Hilary, It’s not quite as thick as Greek yogurt so I’m not sure exactly how it would affect the batter consistency, but you could try using a little bit and see how it works! I don’t think it would mess anything up to the point where it wouldn’t bake.

  5. says

    Why have I never had a heart shaped pizza??? That’s such a fun idea!

    haha anyway … this cake sounds delicious! Making me crave something sweet!

  6. says

    We always keep things low key too, but chocolate is definitely mandatory on Valentine’s Day! This cake looks fantastic, Izzy. I love the berries too, such a pretty dessert!

  7. says

    Heart shaped pizza and wine sounds like the perfect Valentine’s day to me! Of course, we never go out on Valentine’s because the restaurants are always stupidly busy anyways – we usually wait a few weeks and then go! This cake is beautiful! Chocolate and berries is always such a great combo!

    • She Likes Food says

      Hi Cheryl, thank you! I think it would work as long as they didnt add too much liquid to the recipe.

  8. Sarvy says

    Hi there, I plan to make this cake for my husbands bday next week!! Am nervous about the berries/cake sticking to the pan…. do u have a suggestion for how to grease the pan well? (Do u use vegetable oil or PAM?) THANKS!!

  9. Qudsia says

    Love this idea! I want to try it for my daughter’s birthday with frozen berries. Worked about the amount of liquid it would add… Can it be frozen after baking and how long would it last in the fridge, do you know?
    Thank you! :)

    • She Likes Food says

      Hi Qudsia, I think it would stay good in the refrigerator for 3-4 days after being baked. I haven’t tried freezing it,so I can’t say for certain but I’m thinking it would probably hold up pretty well in the freezer. I hope your daughter enjoys it!

  10. Liz says

    Going to try and make this! I only have regular all purpose flour, do you think measurements will be the same?
    Thanks!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: