The other day, we were invited to dinner at a friend’s house. Our host is dairy intolerant so of course I offered to bring dessert. I hadn’t made pineapple upside down cake in a very long time and it’s such a tasty attractive dessert, I figured it was about time to gave it a whirl. I dug out my handy dandy Betty Crocker cookbook from 1978 and I whipped up their version of pineapple upside down cake, subbing out the dairy products with Earth Balance and almond milk.
It’s fast, it’s easy and it’s really hard to mess up. The cake was beautiful and absolutely scrumptious. Nobody knew it was anything different than a regular pineapple upside down cake and my hubby and resident chocoholic said, “Wow this cake is absolutely delicious even though it doesn’t contain any chocolate.” That is a very rare comment from him so I figured I ought to try and convert it to also be gluten free, egg free and dairy free. It’s easy enough for a casual dessert at home, but is pretty enough to make for company. And remember you can always substitute another sliced fruit for the pineapple as long as it is thinly sliced.
PS – The results will be best if you weigh the dry ingredients. It makes a difference.
Pineapple Upside-down cake
Preparation time: 20 minutes
Baking time: 40 to 45 minutes
Yield: 1- 9 inch round cake
- 1/3 cup organic canola oil
- 1 tablespoon EnerG egg replacer mixed into ¼ cup very warm water or 2 eggs if you can eat eggs
- 1 tablespoon grated lemon zest
- 1 cup plain So Delicious cultured coconut milk or buttermilk if you can eat dairy
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract
- ¾ cup or 75 grams sorghum flour
- 2/3 cup or 118 grams potato starch
- ½ cup or 55 grams tapioca starch
- 1 cup plus 2 tablespoons or 222 grams sugar
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon gluten-free baking powder
- 1 20 ounce can sliced pineapple in juice
- ¼ cup Earth Balance margarine or butter, if you can eat butter
- ½ cup brown sugar
- Preheat oven to 350 degrees F.
- Place Earth Balance in 9 inch round layer pan and place in oven until margarine has melted.
- Remove pan from oven.
- Sprinkle brown sugar over the melted margarine and stir in well. Spread this mixture over bottom of pan.
- Arrange pineapple slices in pan as shown in photo. Start by placing a ring in the center of the pan.
- Beat oil, egg replacer, lemon zest, vanilla, almond extract and cultured coconut milk together in large mixer bowl of electric mixer with the balloon whisk attachment until well blended.
- Combine dry ingredients in another bowl with a fork until well mixed.
- On low speed beat the combined dry ingredients into the oil mixture. Blend well and beat for 3 minutes on medium speed. Scrape bowl a few times.
- Carefully spread the batter over the pineapple in the prepared pan.
- Bake for 40 to 45 minutes until the cake in the center of the pan reaches 195 to 200 degrees on the instant read thermometer. There is no other way to know if it’s done.
- Cool in pan on wire cooling rack for 3 minutes.
- Invert onto serving dish. Tap bottom of pan and remove the pan. If any fruit is still on pan just place it where it should go on the cake.
- Pat yourself on the back for creating this lovely cake!
- Freeze leftovers! (If there are any.)