Strawberry Upside Down Cake

Upside down cakes have a long tradition in American baking. You may be most familiar with the the Pineapple Upside Down Cake. These cakes are traditionally made with fruit and sugar caramelizing the bottom of the pan. Once you flip the cake, it showcases a glossy fruit layer.

My version swaps pineapples for strawberries, which have a lower glycemic index. They are also an antioxidant-rich fruit packed with vitamin C and phytonutrients. What really takes the cake is the addition of collagen protein powder incorporated into the batter. Not to mention, the batter is dairy free and gluten free.

Gluten Free Cake

Traditional upside down cakes call for wheat flour, dairy, and refined sugar to create that signature sponge texture. However, these ingredients can wreak havoc on your gut, immune system, and skin. Instead, I swap for tapioca flour, coconut flour, and almond flour. This combination delivers that perfect moist texture without gluten, making it ideal for anyone following The Myers Way® or AIP diet. Tapioca flour gives it that light, spongey structure while coconut flour adds fiber. Almond flour is rich in healthy fats and protein essential for bone, joint, and muscle health.

How To Make a Flax Egg

As with most cakes, upside down cake calls for eggs to bind all ingredients together. It also gives the cake structure and keeps the cake moist. For this strawberry upside down cake, I use flax egg as a substitute. Flax egg helps you achieve the same moisture and structure.

Flax eggs are rich in fiber, polyphenols, and alpha-linolenic acid (ALA). Polyphenols fight unhealthy inflammation in the body. ALA is a type of fatty acid that supports healthy heart function. Fiber is also important to maintain gut health. It also plays a role in managing blood sugar and blood pressure levels. Flax eggs are also a good source of protein and B vitamins.

Making a flax egg is easy. All you need to do is combine one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to allow the mixture to thicken. Then add into recipe and follow directions as instructed.

Added Health Boost with Collagen Protein Powder

The true star of this strawberry upside down cake is collagen protein powder. Protein is essential to build and repair your tissue, including muscles, skin, and joints. Adding one scoop to this decadent upside down cake is a no-brainer in my opinion.

My Spectrum 5 Collagen is a multi-dimensional collagen that consists of types I, II, III, IV, & IV. It is also sourced from hydrolyzed, grass-fed beef and fish collagen, cage-free chicken, and eggshell. Type I collagen is the most abundant in the body making up over 90%. Type II collagen powder is famous for its gut, cartilage, and joint support. Type III collagen powder supports healthy blood vessels and muscle tissue. Type IV collagen powder promotes eye health, as well as neonatal support. Type X collagen powder supports healthy cartilage between your ribs, assisting with optimal mobility and movements.

Strawberry Layer

The strawberry layer brings it all together. Adding coconut milk enhances the richness, while coconut sugar and cinnamon compliment the natural strawberry flavor. Tapioca flour helps to thicken the juices, creating that classic upside down cake “gloss” without any refined sugar or dairy. This layer becomes rich and jammy in the oven, soaking into the cake and creating a naturally sweet topping.

How To Make Strawberry Upside Down Cake

Baking an upside cake may seem difficult at first. Since it it an upside down cake, the secret is ensuring that the cake does not stick to the pan.

To begin, preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan with coconut oil or palm shortening.

Starting with the strawberry layer, combine the coconut milk, coconut sugar, tapioca flour, vanilla extract, and a pinch of salt in a bowl, mixing until smooth. Gently fold in the sliced strawberries, then spread the mixture evenly across the bottom of the prepared pan and set aside.

Next, in a large bowl, blend together the almond flour, coconut flour, tapioca flour, Spectrum 5 Collagen, baking powder, baking soda, cinnamon, ginger, and salt.

In a separate bowl, whisk the coconut sugar, coconut milk, apple cider vinegar, and vanilla extract until well combined, then fold in the prepared flax egg.

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined-be careful not to overmix.

Carefully pour the cake batter over the strawberry layer, using a spatula to spread it evenly.

Bake in the preheated oven for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Once baked, allow the cake to cool in the pan for about 15 minutes. Run a knife along the edges to loosen it, then place a serving plate over the pan and flip it upside down to release the cake.

Slice and serve warm or at room temperature, and enjoy with a dollop of coconut cream or a scoop of my Strawberry Swirl Ice Cream!