Are you a fan of upside-down cake? Upside down cake has always been one of my favourites. And this upside down pineapple cake is scrumptious, so fragrant, moist, soft and delicious. And the pineapple slices on top make it simply beautiful.
In this recipe I used fresh pineapple instead of canned. I love using fresh, because as the cake bakes, the pineapple releases some of it’s juices and sweetness which runs out into the cake. So fresh pineapple is the real turning point. But if you don’t have fresh, you can use canned pineapple, it will work just fine.
I had a lot of fun making this cake today, and I really hope you’ll like it. Do let me know if you try it out and make sure to tag me in your pictures on Instagram @nm_meiyee. I would love to see your recreations 🙂
Pineapple upside down cake (vegan, gluten-free & refined sugar-free)
This upside down pineapple cake is scrumptious, so fragrant, moist, soft and delicious. And the pineapple slices on top make it simply beautiful.
- 400g fresh pineapple cut and slice into 1/4-inch-thick
- 2 cups gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup unrefined coconut sugar
- Pinch of salt
- 1/2 cup coconut oil
- 1/2 cup water
- 2 tsp pure vanilla extract
- 1 cup almond milk or unsweetened sot milk
- 2 tsp apple cider vinegar
Preheat the oven to 180 degrees Celsius. Line a 8x8 round cake tin with parchment paper.
Slice the pineapple. Arrange pineapple on top of parchment paper in concentric circles, overlapping pieces slightly.
Cake batter, In a mixing bowl combine all dry ingredients. Add wet ingredients and mix just until smooth, about 1-2 minutes.
Spoon cake batter on top of the pineapple and spread into an even layer. Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow to cool in the tin on a wire rack for 10 minutes, then turn the cake upside down and remove the parchment paper.
Drizzles over a sticky rice malt syrup. Slice and serve.
The cake is best served on the day it is made, but can be stored in an airtight container for up to 2-3 days.