Full of Spices

A deep red cranberry topping meets a soft pumpkin cake in this Halloween-inspired autumn bake.  The cranberries become glossy and jammy as they cook, creating a naturally vibrant, almost blood-red layer that gives this upside-down cake a wonderfully spooky touch. The base combines roasted Hokkaido pumpkin, silken tofu, oat flour, and coconut flour. It has a moist, tender texture, with gentle sweetness and a little warmth from cinnamon and vanilla.  Once inverted, the cranberries form a beautiful ruby-red topping, making this cake a deliciously eerie centrepiece for your Halloween table! Bloody Cranberry Upside Down Cake ⏱️ Time & Prep Prep time: 20 minutes Bake time: 40–50 minutes Cooling time: 30–40 minutes Total time: Approximately 1 hour 40 minutes Yield: 10–12 slices Pan: 20 cm round cake tin Ingredients Cranberry layer 300 g fresh or frozen cranberries ⅓ cup erythritol 3 tbsp orange juice 1 tbsp cornstarch ½ tsp cinnamon 1 tsp orange zest Pumpkin cake 200 g roasted Ho...