Almost Vegan Gluten Free Pineapple Upside Down Cake

pineapple cake

 

Since I have given up dairy, soy, eggs and corn (along with gluten) to help baby Bean’s digestive tract, it has been a challenge to find baking recipes for some of our family favorites.  This recipe received a thumbs up from both the kids and dad.  The cake itself is rather thin.  It’s not nearly as fluffy as my regular GF pineapple upside down cake, but the flavor is excellent.  If you are looking for a thicker cake, I believe you could do 1 1/2 times the batter and still have a good consistency and flavor.

Almost Vegan Gluten Free Pineapple Upside Down Cake – A great vegan alternative to my regular gluten free pineapple upside down cake. – Brown Sugar, Can of Crushed Pineapple (Save the Juice), Gluten Free Mama Almond Blend Flour, Baking Soda, Egg Replacer, Salt, Reserved Pinapple Juice, Honey (Use Agave to be Vegan), Coconut Oil, Vanilla, Preheat oven 350 degrees. Coat the bottom and sides of a 9 x 13 pan with coconut oil.; Evenly sprinkle the brown sugar on the bottom of the pan. Then evenly top with drained pineapple (reserving the juice).; In a large mixing bowl combine flour, baking powder, baking soda, egg replacer and salt.; In a separate medium bowl mix pineapple juice (1/2 cup), honey or agave, coconut oil and vanilla. Once combined, add the wet ingredients to the dry mix until it reaches a smooth texture.; Carefully spread the cake batter over the pineapple in the pan. Bake for 40 minutes until the top is a light brown. Cool before serving.; – I didn’t flip my cake, but served it straight from the pan (flipping it to serve).  If you are looking to display the whole cake I would recommend using a smaller pan or doubling the cake batter.
Almost Vegan Gluten Free Pineapple Upside Down Cake
A great vegan alternative to my regular gluten free pineapple upside down cake.
Servings Prep Time
12 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
12 servings 20 minutes
Cook Time
40 minutes
Almost Vegan Gluten Free Pineapple Upside Down Cake
A great vegan alternative to my regular gluten free pineapple upside down cake.
Servings Prep Time
12 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
12 servings 20 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven 350 degrees. Coat the bottom and sides of a 9 x 13 pan with coconut oil.
  2. Evenly sprinkle the brown sugar on the bottom of the pan. Then evenly top with drained pineapple (reserving the juice).
  3. In a large mixing bowl combine flour, baking powder, baking soda, egg replacer and salt.
  4. In a separate medium bowl mix pineapple juice (1/2 cup), honey or agave, coconut oil and vanilla. Once combined, add the wet ingredients to the dry mix until it reaches a smooth texture.
  5. Carefully spread the cake batter over the pineapple in the pan. Bake for 40 minutes until the top is a light brown. Cool before serving.
Recipe Notes

I didn’t flip my cake, but served it straight from the pan (flipping it to serve).  If you are looking to display the whole cake I would recommend using a smaller pan or doubling the cake batter.

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