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
- 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
- Preheat oven to 375.
- Cover the bottom of a springform pan with a piece of parchment paper. Snap the sides onto the pan.
- Spread melted coconut oil over the bottom of the parchment-covered pan. Also, oil the sides a little.
- Sprinkle brown sugar over the bottom of the pan. Lay pineapple in a single layer on top of brown sugar.
- In a medium bowl, whisk together oat flour, sugar, baking powder and salt.
- Mix in applesauce, coconut milk and vanilla.
- Stir apple cider vinegar into batter.
- Spread batter over pineapple.
- Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Remove cake and set on a cooling rack. Loosen sides of cake pan. Let cool 10 minutes.
- Remove sides of pan. Invert cake onto a serving plate.
I shared this recipe at Totally Talented Tuesdays!
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.