Wednesday, June 4, 2014





I used to work in a building that housed a senior citizen center. There were chess classes, discussion and exercise groups and Scrabble tournaments. I got to know a lot of wonderful people at the center. One of my favorites was a woman named Helen. She was funny and smart and had a super-sunny personality. She also was a phenomenal baker. She introduced me to some of my lasting favorites, including pineapple upside cake.

Pineapples have 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 and free of the top 8 allergens. I also made a couple of other adjustments. I used succulent fresh pineapple sliced super thin instead of canned pineapple, I left out the dye-filled maraschino cherries, and enhanced the tropical beauty by using coconut milk.

You can freeze the leftover coconut milk for later use or sub out a different non-dairy milk, if you prefer. Also, I used brown sugar and evaporated cane juice to keep it more the way I remembered it. If you prefer coconut palm sugar, you 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 brown sugar (or coconut palm sugar)
  • 1/2 teaspoon coconut oil, gently melted
  • 1 cup thinly sliced fresh pineapple
  • 1 1/2 cups (gluten-free) oat flour
  • 1/3 cup sugar (evaporated cane juice or coconut palm sugar)
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup applesauce
  • 1/2 cup coconut milk (light is ok)
  • 1 teaspoon vanilla
  • 1 tablespoon apple cider vinegar

Preparation:
  1. Preheat oven to 375.
  2. Cover the bottom of a springform pan with a piece of parchment paper. Snap the sides onto the pan.
  3. Spread melted coconut oil over the bottom of the parchment-covered pan. Also, oil the sides a little.
  4. Sprinkle brown sugar over the bottom of the pan. Lay pineapple in a single layer on top of brown sugar.
  5. In a medium bowl, whisk together oat flour, sugar, baking powder and salt.
  6. Mix in applesauce, coconut milk and vanilla.
  7. Stir apple cider vinegar into batter.
  8. Spread batter over pineapple.
  9. Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  10. Remove cake and set on a cooling rack.  Loosen sides of cake pan. Let cool 10 minutes.
  11. Remove sides of pan.  Invert cake onto a serving plate.  
Happy Cooking!
Kim

My new book, SUPER SEEDS, is available for pre-order now. You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.
 

 

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3 comments:

  1. This was my brother's favorite cake. There's something magical about flipping them over, isn't there? Lovely Kim.

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  2. Sounds wonderful, Kim! I love upside-down cakes. Always glad to see one without toxic maraschino cherries!

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    Replies
    1. I can't believe I didn't even try it until I was an adult! It is such a good cake! Thanks, Jean!

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