I made this for my sister’s birthday last year. We were all pleasantly surprised as to how nicely it turned out. I used the toothpicks to keep the saran wrap off of the glaze in order to transport it and just didn’t think to take a picture before I had put them in. Enjoy this adaptation of an adaptation of an adaptation!
1 T. coconut oil, melted
3 T. light brown sugar
1 can of pineapple slices (save the juice-use the kind that is in its own juices, not in heavy syrup)
1 2/3 c. flour (approximately 3/4 c. brown rice flour, 1/8 c. millet flour, 1/8 c. amaranth, 1/3 c. tapioca starch, 1/3 c. potato starch, 1/2 tsp xanthan gum)
1/2 c. light brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 c. pineapple juice (from the pineapple slice can)
1/2 c. coconut milk (canned)
1/4 c. coconut oil, melted
1 tsp vanilla
Brush a 9 inch round cake pan (I used spring form) with the 1 T. coconut oil. Sprinkle the bottom of the pan with the brown sugar and then arrange the pineapple slices on the pan. I think I just ate the extra(s) so it would look nice. 🙂
Combine the flour mixture with the other dry ingredients. In a different bowl, combine the wet ingredients. Stir the wet ingredients into the dry and mix just enough to make sure it is all combined (you could give it a quick 15 second whirl with the mixer after you have hand mixed it just to make sure).
Pour the batter into the prepared pan and make the top level. Since I was using a spring form pan, I put the pan on a cookie sheet to catch the drips. Bake in a preheated 350 degree oven for 30-35 minutes until a toothpick comes out clean.
Once the cake is cooked, allow it to cool for 10 minutes and then remove the edges of the springform pan and flip it onto a plate. To prevent the cake from breaking, I put the plate on top of the cake and then flipped them over at the same time while pressing them together.
Adapted from: http://www.connoisseurusveg.com/2015/05/vegan-pineapple-upside-down-cake.html
Which was adapted from: http://sallysbakingaddiction.com/2014/03/03/pineapple-upside-cake/