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Berry and Orange Upside Down Cake

I am huge fan of using eggs in baking (vegans, avert your eyes!). They bind the cake, give it volume, provide valuable minerals and protein and just enough fat to make a cake taste indulgent.

This cake is a lot like angel food cake, its light and fruity and very low in sugar. I’ve substituted almost half the sugar I would usually use with xylitol and its come out pretty well!

  • Difficulty: Medium
  • Time: 50 mins
  • Servings: 6
  • Calories: 161
  • Dairy Free
  • Vegetarian


For the upside down cake:

  • 200g mixed berries
  • 60g xylitol
  • 65g caster sugar
  • 3 eggs
  • 125g plain flour
  • Zest of one orange
  • 1 vanilla pod favourite yoghurt (this recipe can be completely dairy free if you choose coconut or soya yoghurt)


Step 1:

Line a small loaf tin with the berries.

Step 2:

Whisk up the eggs, xylitol and sugar using an electric whisk or mixer, on a high speed for all of 10 minutes until light and fluffy!

Step 3:

Fold in the flour, vanilla and orange zest using a spatula.

Step 4:

Pour the batter over the fruit in your tin and bake on 180°c for 35 minutes. Serve with your favourite yoghurt.

P.S. Top tip: You can substitute more sugar for stevia if you are cutting out sugar completely and use more fruit in its place.

– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery

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