Monday, August 27, 2012

Pineapple Upside Down Cake

gluten free, nut free, soy free, vegan


Pineapple Upside Down Cake was a rare occurence growing up but when my mom made it, I was there...mostly to gobble up the leftover maraschino cherries. There is something magical about this cake. The sinful combination of gooey brown sugar with warm pineapple and sweet sweet moist cake will take you straight to your knees. I'll be straightforward and tell you this isn't a calorie-free recipe but it is free of the trouble four (NO dairy, gluten, soy, or nuts). A mix of naughty and nice. Tastebuds will rejoice!

TOOLS

Glass Pie Pan

INGREDIENTS
Serves 6-8
  • 1/4 cup + 1/3 cup all vegetable shortening
  • ½ cup of dark brown sugar
  • 1 14oz can of pineapple rings (in juice)
  • 15 maraschino cherries
  • 2/3 cup plain almond milk
  • ¼ cup pineapple juice (get from can of pineapples)
  • 1 Tbsp. water
  • 1 ¼ cups Garbanzo Bean flour
  • ¼ cup coconut flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. xanthan gum
  • 1 cup sugar
  • 1 tsp. vanilla extract
Preheat oven to 350 degrees
Melt ¼ cup of shortening over low heat. Remove once melted and add brown sugar. Stir together then pour into 8-9 inch glass pie pan. Drain pineapples and place on paper towels to rid of excess juice. Arrange pineapple in circular pattern on bottom of pan placing cherries in the middle of each pineapple and along the edge (in the open areas). Mix by hand Baking powder, Baking soda, xanthan gum, salt, vanilla, 1/3 cup shortening. Stir then add almond milk, pineapple juice, water, garbanzo bean flour, coconut flour, sugar and mix until smooth. ***Mixture will be very sticky. I used flour on my hands in order to get it into the pie pan. Pour batter into pan. Spread to sides.

Bake for 35 minutes at 350 degrees (or until the cake is golden and comes out with clean toothpicks) Remove immediately and turn cake upside down on serving platter.

Let cool then ENJOY!

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