Dairy-Free Oil-Free Strawberry Upside Down Cake

Preheat your oven to 350 degrees F (180 degrees C).

Wash and slice up the Fresh Strawberry (1 cup), then place them in a saucepan with Granulated Sugar (4 Tbsp). Cook them on low heat until the sugar has melted and turned into a syrup. You don’t want to cook the strawberries at this stage.

Line a cake pan with parchment paper and pour the cooked strawberries with the cooking juice at the bottom of the pan, spread it evenly.

In a bowl whisk Eggland's Best Organic Eggs (Brown) (2) and Granulated Sugar (1/2 cup) until light and fluffy, add in the Type 1 Flour (1 1/4 cups) and Baking Powder (1 tsp), and while stirring pour in the Rice Milk (1/2 cup). Mix until you get a smooth batter.

Dice up the remaining Fresh Strawberry (1/3 cup) and stir them into the batter.

Next, pour the batter into the pan and bake in a preheated oven at 350 degrees F (180 degrees C) for 25 to 30 minutes.

Remove from the oven and let it cool down slightly, then turn your cake upside down on a plate. Wait until it cools down completely, then serve it up!