Cranberry Blueberry upside down cake! Vegan.

It cant be holiday season without a cranberry upside down cake.. can it! And of course we ate most of it.. so just the one slice picture:D This is a cranberry blueberry mix as I love the balance of sweetness with the tart cranberries!

I used up the cranberries for the chutney, now waiting to get some more so I can make the cake again and put up a whole cake picture. or maybe do a step by step!

This cake is from our Thanksgiving spread. Other dishes from the menu

Roasted Delicata Squash with rosemary and olive oil

Flan, Creme Caramel Custard!

And some others should get posted soon..

The cake is mildly sweet, so add a couple of Tablespoons of sugar more if you like your cake nicely sweet.

Some other holiday cakes posted before

Carrot Almond super moist Cake.

Blueberry Apple compote cake.

And the simple and eat anytime Chocolate cake.

Hope you all love this simple cranberry tang! I am off to sleep now this afternoon after a painful visit to the dentist.. darn getting a filling done is tiring and the numbness is gone.. so painful now..grr.. ok i cant do grr.. it hurts.

Serves 2.. makes a 6 inch tiny cake. or 2 small ramekins

Take 3/4 cup total fresh cranberries and blueberries or just cranberries.

Toss them in 1 Tbsp melted Earth balance or coconut oil and 1 Tbsp raw granulated sugar powdered or any powdered sugar.

Put this mixture in greased or parchment lined pan and in the oven at 370 degrees F to cook for 15 minutes till you mix and add cake batter

In a bowl, mix in 1/2 cup whole wheat pastry flour, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1/8 teaspoon salt, 1/8 teaspoon each of spices(nutmeg, allspice, cardamom or cinnamon and pinch of clove powder). Mix well.

In another bowl, mix 1 teaspoon flaxmeal with 2 Tbsp hot water and keep for 2 minutes.

Add this flax mix to 1/3 cup water, add 1 teaspoon vinegar, 4 Tbsps raw sugar and 2 Tbsps coconut oil or softened earth balance butter, mix well for a minute till all sugar is well combined.

Add in the flours and mix until just about combined. Add more water if the batter is too thick. The batter should be like a thick pancake batter and not too runny.

Drop batter in the hot pan with cranberries and blueberries. Spread evenly and bake for 35-45 minutes until toothpick from the center comes out clean(no batter sticks to it)

Let the cake sit in pan for 5-10 minutes.

Remove from pan, Place upside down, drop any syrup if in the pan on the cake, and serve!

This cake is heading to Hearth and soul blog hop and Slightly indulgent Tuesdays. Vardhini's sinful delights, Vardhini's Bake Fest event hosted by Sangeetha at Spicy Treats, and Radhika's lets cook 10