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Sit down and have a slice of Namely Marly's Orange Cranberry Upside Down Cake

Orange Cranberry Upside Down Cake

A rich, moist, buttery cake is served upside down, to show off the elegant, tangy, and delicious orange cranberry topping. That's what you can expect from this Orange Cranberry Upside Down Cake.
Course Dessert
Cuisine American
Keyword Orange Cranberry Upside Down Cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 250kcal
Author Marly


  • 4 tablespoons Vegan Butter
  • 1/2 cup Sugar
  • 2 tablespoons Orange Marmalade
  • 2 3/4 Cups Cranberries , fresh or thawed from frozen


  • 1 1/2 Cups Whole Wheat Pastry Flour
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 tablespoon Grated orange zest
  • 1/2 cup Vegan Butter , softened
  • 1 cup Sugar
  • 1 teaspoon Vanilla
  • 1 cup Water
  • 1 tablespoon Apple Cider Vinegar


  • Heat your oven to 350F and grease and flour a 9-inch round cake pan.
  • For the Topping: Melt 4 tablespoons vegan butter in a saucepan over medium heat. Add sugar, marmalade and cranberries. Cook this over medium heat until the cranberries are softened, 3 -5 minutes. Use a strainer to remove the liquid from the cranberries, reserving the extra liquid in a bowl. Pour the strained liquid in the saucepan and simmer over medium heat until it thickens.
  • Arranged the softened cranberries in the bottom of your prepared cake plan. Pour the thickened sauce over the cranberries until covered. Reserve any extra liquid to pour over cake before serving.
  • For the cake, mix together the dry ingredients and stir well to combine. Add the orange zest and stir to incorporate. In a separate, large bowl combine the vegan butter, sugar, vanilla, water, and apple cider vinegar.  Stir until combined. Pour over flour mixture and stir until combined.
  • Spoon batter over cranberries in prepared cake pan, distributing equally. Place the pan in the oven and bake 35 - 40 minutes, until golden brown. 
  • When it's ready, remove the cake from the oven and set on a rack to cool. Set your timer for 10 minutes. Run a butter knife around the edges of the pan to loosen the cake from the pan and invert the cake onto a serving dish. This cake will serve better if you let it cool before cutting.


*I also made a gluten-free version by using gluten-free baking flour mixture


Calories: 250kcal | Carbohydrates: 40g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 234mg | Potassium: 73mg | Fiber: 2g | Sugar: 27g | Vitamin A: 550IU | Vitamin C: 3.9mg | Calcium: 8mg | Iron: 0.6mg