Egg-Free Pomegranate Upside-Down Cake
Since pomegranate is one of my favorite fruits, I thought… why not include it in a cake?! 😁 Of course, the result was FANTASTIC! It turned out to be a wonderful soft and delicious cake, and it’s made without eggs!!!! Pomegranate is an autumn fruit with antioxidant properties, full of minerals, vitamin A, fibers, and much more. If you’re interested and want to delve deeper, read HERE the full article.
If you like upside-down cakes, also try:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for the Egg-Free Pomegranate Upside-Down Cake:
(8-inch pan)
- 2 cups flour
- 1/3 cup potato starch
- 1 cup sugar
- 1 container plain yogurt
- 2/3 cup milk
- 1/3 cup vegetable oil
- vanilla
- lemon zest
- lemon aroma
- 2 pomegranates
- 1 packet baking powder
Steps
The preparation of the egg-free pomegranate upside-down cake is very simple and fast. Watch the video HERE.
In a bowl, combine flour, sugar, baking powder, and potato starch. Add milk, yogurt, lemon aroma, and vanilla.
Add some lemon zest, oil, and mix. Clean the pomegranates, place them at the bottom of the pan, and sprinkle some sugar on top.
Pour the prepared mixture on top, level it, and bake at 350°F for about 40 minutes.
Enjoy your meal!
Tip
Let it cool well before removing it from the pan!
