Cranberry and Almond Upside Down Cakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Cranberry and Almond Upside Down Cakes


  • 2 ½ cups almond flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. ground all spice
  • 3 eggs
  • ½ cup melted (but not hot) coconut oil
  • ½ cup honey
    For the Cranberry layer
  • 1 ½ cups fresh cranberries
  • 1 Tbsp. freshly grated orange zest
  • 1 Tbsp. freshly grated lemon zest
  • ¼ cup honey


  1. Preheat Oven to 350 F and grease your muffin tin.
  2. Combine flour, salt, baking soda, cinnamon and all spice in a bowl. Ina separate bowl combine eggs, oil and honey.
  3. Combine wet and dry ingredients and set aside.
  4. Toss cranberries with orange zest, lemon zest and honey. Arrange mixture into a single layer at the bottom of each muffin cup.
  5. Top with cake batter and cover evenly.
  6. Place pan into oven for 20-25 minutes or until tops are golden brown and fully cooked. If your cake gets too brown but needs to cook another minute or two place a sheet of foil on top and continue cooking.
  7. (Makes 12 muffins)