Pineapple Upside Down Cake

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!

 

Ingredients:

Pineapple topping:

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)

Cake:

Dry ingredients:

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

Wet ingredients:

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

 

Directions:

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/

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Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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