Gluten-free Vegan Pinapple Upside Down Cake

I have been searching for a vegan, gluten-free version of the traditional pineapple upside down cake for quite some time. Today I gave up and decided to make my own. It turned out fantastic! Super moist!
I added coconut flakes and used coconut milk but you could use rice or soy milk if you prefer. It would be fun to try this cake with raspberries, blueberries or other fruit such as peaches, cherries, etc. I could think of dozens of versions that would be great with this recipe. Try it out. You decide what toppings are your favorites!

Ingredients
1-1/2 C. Pineapple, chopped, diced, rings or crushed
1/2 C. Brown Sugar (you could use maple syrup or agave)
1/3 C. Coconut Flakes (optional)
1-3/4 C. GF All Purpose Flour (I used Bob’s Red Mill)
1/2 tsp. Baking Soda
1-1/2 tsp. Baking Powder
1/4 tsp. Sea Salt
1/4 C. Pineapple Juice
1/3 C. Coconut Oil, softened
1 Tbs. Flax Seed, ground
3 Tbs. Water
1/3 C. Sucant
2 Tbs. Agave nectar
1 tsp. Vanilla Extract, gluten-free, alcohol free
3/4 C. Coconut Milk (canned or fresh; blend meat with water)
1 tsp. Apple Cider Vinegar (you could use white vinegar)

Preheat oven to 350.
Line bottom of spring-form pan or baking dish with parchment paper. Rub enough coconut oil on parchment to coat. Sprinkle brown sugar on parchment then put pineapple over sugar. If using coconut flakes, add. Set aside.

Mix together ground flax with 3 Tbs. water until well blended.
Add melted coconut oil, sucant (sugar), agave syrup, coconut milk, vanilla, and vinegar. Whisk until well blended. Set aside.

In large bowl sift together all dry ingredients. Make a well in the middle and gradually add wet ingredients. Mix by hand until well blended. If necessary add more pineapple juice or coconut milk until consistency is like thick pancake batter. Pour batter over pineapple mixture in baking dish.
Turn oven temperature down to 325 and bake aprox. 30 minutes or until toothpick inserted into middle of cake comes out clean.
Allow cake to cool. Remove spring-form sides from pan. To turn upside down place a large serving plate on top of cake then turn both the plate and the cake at the same time. Once cake is flipped remove bottom of spring-form pan and parchment paper.

Enjoy!

Advertisements

Vegan, Gluten-Free Hemp Brownies!

This recipe is so much fun and you won’t believe it’s gluten-free. The best part? Egg-free, dairy-free, sugar-free and INCREDIBLY delicious!

Intensely chocolatey Vegan Hemp Brownies!

Gluten-free, Vegan Hemp Brownies

1 C. All purpose Gluten-Free flour (I used Bob’s Red Mill)
1/3 C. Cacao powder (or cocoa powder)
1/4 C. Hemp Protein powder
1/3 C. Coconut Oil
1 teaspoon Baking Powder
1/4 teaspoon Sea Salt
3/4 C. Maple Syrup or 1/2 C. Agave nectar
1 Tbsp. ground flax seed + 2 or 3 Tbsp warm water (mix together in separate dish)
2 teaspoons gluten-free Vanilla extract

Mix all ingredients in a bowl. You can add cacao nibs or chopped nuts such as walnuts or hazelnuts if you like. I also like a touch of peppermint extract for peppermint brownies.
Pour into 8 x 8 glass dish coated with coconut oil. Bake at 350 for 20 min.
I could barely wait for them to cool before…