Wednesday, May 29, 2013

Allergen friendly Pineapple Upside Down Cake



I am allergic to almost everything.....and it has made eating very interesting.  I am allergic to wheat, dairy, eggs, soy, peanuts, almonds, onions, garlic, and MSG.  I feel like I am forgetting something though....oh yeah....corn.  So I was pretty excited about this experiment that turned out completely yummy!!!

Allergen friendly Pineapple Upside Down Cake

2 1/2 cups Jasmine rice flour (I grind my own, you can substitute other rice flours though)
1 cup potato starch
1 cup organic cane sugar plus 1 cup for the pineapple
7 TBS baking powder (and yes....it's that much)
2 TBS Organic Apple cider vinegar
1 tsp sea salt
1 can 100% juice pineapple rings (save juice for the cake)
1/2 cup melted coconut oil - extra 1/2 cup melted for the pineapple
1/2 cup all natural applesauce
about 3/4 cup water

Preheat oven to 400 degrees.  Mix all the dry ingredients well.  Add applesauce, coconut oil, reserved pineapple juice and apple cider vinegar.  Mix well.  If batter still seems thick, slowly add 1/4 cup water at a time.  Mixture will be thinner, just like a box cake mix.  I then line a 16 x 9 glass baking dish with baking paper (the kind that is foil on one side and a parchment paper on the other).  I then lay out my can of pineapple rings and sprinkle on the cane sugar and drizzle on the coconut oil.  Slowly add the cake batter to the top of the rings.  Bake for about 30 minutes or until the cake top is golden brown.

After about 5 minutes, carefully flip the cake onto a large dish and remove the parchment paper.  You'll have the above tasty treat!!!   I did sprinkle on some extra cane sugar crystals....the larger kind. They melted down into the "caramel" sauce.  Made it a bit sweeter.  If you don't want it sweeter, then don't add the extra.

***My hubby commented, finally a cake that tastes like a cake!  So this recipe is hubby approved***

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