Gluten-Free Vegan Pineapple Upside Down Cake
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Gluten-Free Vegan Pineapple Upside Down Cake

This Gluten-Free Vegan Pineapple Upside Down Cake is super easy to make, fragrantly fruity, and just as delicious as the traditional version!
Course Dessert
Cuisine American
Keyword gluten-free pineapple upside down cake, vegan pineapple upside down cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 336kcal
Author Rhian Williams

Ingredients

To decorate (optional):

  • Pomegranate arils

Instructions

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Lay out the pineapple slices along the bottom of a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin)
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds
  • Sift in the flour, baking powder and bicarbonate of soda
  • Mix well, adding a tiny splash more milk if it’s looking too dry
  • Transfer the mixture into the baking tin, making sure all the pineapple slices are completely covered by the batter
  • Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean
  • Once out the oven, leave to cool in the tin and once completely cool, turn out onto a plate or cake stand by placing the plate or cake stand upside down on top of the baking tin then quickly flip it over
  • Decorate with pomegranate arils, if desired
  • Tastes best when fresh, but keeps covered in the fridge for up to a few days

Notes

*You can alternatively use almond flour

Nutrition

Calories: 336kcal