Berry Upside Down Cake (gluten Free)

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 2/3 cup margarine
• 1 cup sugar
• 4 cups berries, frozen
• 1/4 cup cornstarch
• 1 1/3 cups rice flour
• 1/2 cup potato starch
• 1/4 cup tapioca starch
• 1/2 cup cornstarch
• 1 1/2 teaspoons xanthan gum
• 2 teaspoons egg substitute
• 2 teaspoons unflavored gelatin
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup margarine
• 1 1/2 cups sugar
• 4 eggs
• 4 tablespoons lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons vanilla
• 2/3 cup sprite (any citrus soda works) or 2/3 cup 7-up soda (any citrus soda works)

Recipe

• 1 preheat the oven to 375°f
• 2 add the 2/3 cup margarine to a 9" by 13" pan and place in the oven until just melted.
• 3 sprinkle with 1 cup sugar.
• 4 in a large bowl sprinkle the frozen berries with the 1/4 cup cornstarch. toss to coat and sprinkle over margarine sugar mixture. set pan aside.
• 5 in a medium bowl, mix together the rice flour, potato starch flour, tapioca starch, 1/2 cup cornstarch, xantham gum, egg replacer, gelatin, baking soda, baking powder and salt. set aside.
• 6 in a large bowl, beat the 2/3 cup margarine and 1 1/2 cups of sugar.
• 7 add the eggs one at a time mixing well. add the lemon juice, zest and vanilla.
• 8 add the dry ingredients slowly, alternating with the citrus soda. beat just until well mixed.
• 9 spoon into the prepared pan over the berry mixture. (you may still be able to see some of the berries).
• 10 bake for 40 - 45 minutes or until a toothpick inserted in the center comes out clean.