Strawberry Upside-down Cake | Dairy-free, Oil-free

A super easy and pretty cake with no butter and no oil!

Per la ricetta in ITALIANO, clicca QUI!

Happy Mother’s Day to all the mothers and mother figures. To celebrate my mom today I have made this really yummy cake.

It is a strawberry upside-down cake made with a few simple ingredients and no butter nor oil, so also lighter.

Ingredients (8 inch cake pan):

  • 100 + 50 g granulates sugar
  • 150 + 50 g fresh strawberries
  • 150 g type 1 flour
  • 120 ml rice milk
  • 1 tsp baking powder
  • 2 whole organic eggs

Wash and slice up 150 g of strawberries, then place them in a saucepan with 50 g of sugar. Cook them on low heat until the sugar has melted and turned into a syrup. You don’t want to cook the strawberries at this stage.

Line a cake pan with parchment paper and pour the cooked strawberries with the cooking juice at the bottom of the pan, spread it evenly.

In a bowl whisk eggs and sugar until light and fluffy, add in the flour and baking powder and while stirring pour in the milk. Mix until you get a smooth batter. Dice up the remaining strawberries and stir them into the batter. Next pour the batter into the pan and bake in pre-heated oven at 180C for 25 to 30 min.

Remove from the oven and let it cool down slightly, then turn your cake upside down on a plate.

Wait until it cools down completely, then serve it up!

If you make this recipe, tag me on IG @the_fit_mediterranean



Recipe adapted from Arte in Cucina

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.