Pineapple Upside-Down Cake

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I used to operate inwards a edifice that housed a senior citizen center. There were chess classes, give-and-take in addition to do groups in addition to Scrabble tournaments. I got to know a lot of wonderful people at the center. One of my favorites was a adult woman named Helen. She was funny in addition to smart in addition to had a super-sunny personality. She also was a phenomenal baker. She introduced me to roughly of my lasting favorites, including pineapple upside cake.

Pineapples convey been pretty affordable lately at my market. I couldn’t resist giving Pineapple Upside Down Cake a Welcoming Kitchen makeover. This cake is gluten-free, vegan in addition to complimentary of the exceed 8 allergens. I also made a yoke of other adjustments. I used succulent fresh pineapple sliced super sparse instead of canned pineapple, I left out the dye-filled maraschino cherries, in addition to enhanced the tropical beauty yesteryear using kokosnoot milk.

You tin freeze the leftover kokosnoot milk for afterwards purpose or sub out a dissimilar non-dairy milk, if y’all prefer. Also, I used dark-brown carbohydrate in addition to evaporated cane juice to continue it to a greater extent than the agency I remembered it. If y’all prefer kokosnoot palm sugar, y’all could sub it for both of the sugars.

Pineapple Upside Down Cake (vegan, gluten-free, nut-free, allergen-free)
Makes 8 slices

Ingredients:

  • 2 tablespoons dark-brown carbohydrate (or kokosnoot palm sugar)
  • 1/2 teaspoon kokosnoot oil, gently melted
  • 1 loving cup thinly sliced fresh pineapple
  • 1 1/2 cups (gluten-free) oat flour
  • 1/3 loving cup carbohydrate (evaporated cane juice or kokosnoot palm sugar)
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 loving cup applesauce
  • 1/2 loving cup kokosnoot milk (light is ok)
  • 1 teaspoon vanilla
  • 1 tablespoon apple tree cider vinegar


Preparation:

  1. Preheat oven to 375.
  2. Cover the bottom of a springform pan alongside a acre of parchment paper. Snap the sides onto the pan.
  3. Spread melted kokosnoot fossil oil over the bottom of the parchment-covered pan. Also, fossil oil the sides a little.
  4. Sprinkle dark-brown carbohydrate over the bottom of the pan. Lay pineapple inwards a unmarried layer on exceed of dark-brown sugar.
  5. In a medium bowl, whisk together oat flour, sugar, baking pulverization in addition to salt.
  6. Mix inwards applesauce, kokosnoot milk in addition to vanilla.
  7. Stir apple tree cider vinegar into batter.
  8. Spread batter over pineapple.
  9. Bake for xxx minutes or until a toothpick inserted inwards the middle of the cake comes out clean.
  10. Remove cake in addition to assail a cooling rack.  Loosen sides of cake pan. Let cool 10 minutes.
  11. Remove sides of pan.  Invert cake onto a serving plate.  


I shared this recipe at Totally Talented Tuesdays!

Happy Cooking!

My novel book,  Super SeedsI used to operate inwards a edifice that housed a senior citizen centre Pineapple Upside-Down Cake, is available now! You tin also notice tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan RecipesI used to operate inwards a edifice that housed a senior citizen centre Pineapple Upside-Down Cake.


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