Berry and Orange Upside Down Cake


Eggs are great for using 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. We’ve substituted almost half the sugar we 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

Fancy these?