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Delicious Upside Down Pineapple Cake

I was going to try and be clever with the title of this post, I was thinking something along the lines of oops up side your head lyrics but realised that there may be quite a few people who wouldn’t have a clue what I was referring to, so thought I’d go with the safe option!

It wasn’t until after I’d made the cake that I remembered that I was supposed to add some cherries… oops, but the cake was lovely regardless, especially when served with a cup of raspberry green tea, lush! You could also have this as a dessert, serve it warm with some home made dairy free coconut ┬áice cream.

Went to get some new sun loungers for the in-laws arrival on Sunday and we hit the jackpot with a half price sale and these loungers are a gorgeous aqua marine colour that look beautiful, can’t wait to try them out, is it bad to want to accessories myself with a sunbed?

Still thinking about what kind of burgers I’m going to make for tomorrow’s dinner, haven’t quite decided, but what I do know is that I”m very much looking forward to tomorrow night… we’re going to watch The Hobbit, so I’m looking forward to almost 3 hours of fabulousness!

Delicious Upside Down Pineapple Cake (Vegan & Gluten Free)
MyInspiration Feel The Difference Range
Serves 8 – ready in 35 minutes

1 cup buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
2 tbsp ground flax seeds mixed with 4 tbsp water
1 cup non dairy milk (I used almond) add 1 tsp apple cider vinegar
1/4 cup pineapple juice
2 tbsp maple syrup
1 tsp vanilla extract
pinch of nutmeg
5 pineapple slices

Method

Preheat oven to 180 degrees celcius and lightly oil a 9″ round cake tin.

I used a can of pineapple (in it’s own juice, not syrup) a saved the juice to add to the cake and using kitchen roll, patted the pineapple slices to remove as much moisture as possible.

In a bowl add the water to the flax seed and leave for a few minutes, then mix in the maple syrup and vanilla.

In a mixing bowl combine the buckwheat flour, nutmeg, baking powder and baking soda, then add the flax mixture, pineapple juice and the milk and fold the mixture together until it’s just combined.

Lay the pineapple rings on the bottom of your cake tin, I just popped 4 in around the dish and used the 5th to fill in the gaps, then pour over the cake mixture, smooth it over to make sure it’s evenly spread then pop in the oven for 20 – 25 minutes, leave for a few minutes then tip upside down onto a place and allow to cool.

8 thoughts on “Delicious Upside Down Pineapple Cake

  1. This must be the simplest gluten-free upside-down cake ever! Only one type of flour and so little sweetness, I can’t believe it! And it looks amazing! I’ve never used buckwheat flour before, but now I can’t wait to try. Thank you so much for this recipe.

      1. I finally found buckwheat flour and made the cake today. I loved its simplicity and the sweetness was just enough to let the pineapple shine through. I’m enjoying baking with buckwheat flour and I expect this to be the beginning of a series of experiments in the kitchen:) My only regret with this cake was that I had to share it, so I only got to eat 2 slices…but I have one more can of pineapple and I’ll make it again tomorrow;) I’m also thinking of using only pineapple juice, no milk. Let’s see how that goes. Thanks again for this wonderful recipe.

          1. I made it yesterday and it was really good. I used 1 cup freshly made pineapple juice and 1/4 cup + 2 Tb maple syrup. No leftovers;) Next I’ll try the chocolate cherry muffins. Can’t wait.

    1. I’m not 100% sure as I haven’t tried rice flour, but reading some other recipes on google, it looks like you can. I probably wouldn’t try it with the chickpea flour as I keep that mainly for savoury dishes! If you use the other flour let me know how you get on! Yx

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