Berry Upside Down Cake
60 Min

Berry Upside Down Cake

Now that my restaurant is almost entirely vegan on Mondays, plant-based cooking has become one of the most creative new forays into my cooking. A cake or cookie with no eggs and butter? No problem.

Boiled mashed sweet potato makes an excellent substitute for eggs, but be careful not to use too much or it will add a gummy flavor. I have been pleasantly surprised to see how many recipes I’ve been able to substitute the green gold of olive oil for butter.

Here is a simple olive oil cake that showcases fresh berries and can be enjoyed for breakfast or with tea in the afternoon.

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Cook Time

60 Minutes



Step 1
Preheat the oven to 325°F.
Step 2
Spray a 6-inch springform pan on all sides with an olive oil spray or rub oil all over the inside of the pan. Sprinkle sugar on the bottom of the pan and spread the berries on top, concentrating the blackberries towards the middle.
Step 3
In a bowl, whisk the flour, baking powder, salt, cardamom, and turmeric making sure there are no lumps. Set aside.
Step 4
In the bowl of a stand mixer using a whip, combine the olive oil, sugar, orange juice, and zest with sweet potato mash and mix until the sweet potato is totally incorporated in the liquids. Add the dry ingredients just until they are completely mixed and pour into the cake pan over the berries.
Step 5
Place the pan in the oven for 40 to 45 minutes or until the cake is set. Remove from the oven and let it cool for an hour before cutting into wedges.
1 pint raspberries
1/2 pint blackberries or blueberries
1 tablespoon cane sugar
1 1/3 cup (200 grams) all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon ground green cardamom seeds
1 teaspoon ground turmeric
1/3 cup (65 grams) olive oil
2/3 cup (135 grams) sugar
Zest and juice of 1 orange
1/3 medium (100 grams) boiled sweet potato mash

Notes & Variations

  • This cake is best eaten the day it is made; it will keep refrigerated for up to 3 days and frozen for up to 3 months.
  • Instead of berries, use sliced apples, pineapple, or pear.
  • To make sweet potato mash, in a stockpot, cover the sweet potato with water and bring to a boil. Simmer for 25 to 30 minutes until a knife or stick inserted in the middle of the potato feels soft. Turn the heat off and let the potato rest in the water for up to an hour. Drain and refrigerate until ready to use. This can also be frozen for multiple uses.
60 Min

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Love incorporating berries into your baking or cooking?