Pineapple Upside-Down Cake
This traditional dessert turned dairy-free is sure to satisfy any sweet tooth. Serve for breakfast and enjoy with the entire family alongside other tasty fruits like strawberries and kiwis!
Ingredients
- 1 398 mL can pineapples sliced
- 4 Tbsps oil light, natural (e.g., sunflower, safflower, etc)
- 2/3 cup brown sugar
- 2/3 cup oil light, natural (to be blended per instructions)
- 1 cup cane sugar
- 1/2 cup flax seed gel
- 2 tsps vanilla (non-alcohol)
- 2 cups unbleached flour
- 2 1/2 tsps baking powder sodium-bicarb free, alum. free
- 1/2 tsp salt sea salt
Instructions
- Preheat oven; temperature set for 350° F.
- Drain the pineapple slices, reserving their juice.
- In a 9" x 9" square baking pan, mix 4 Tbsps oil with the brown sugar and 2 tbsp of the reserved pineapple juice.
- Add water to the remaining pineapple juice to equal 1 cup of liquid, and set aside.
- Arrange the pineapples in the bottom of the pan, on top of the brown sugar mixture.
- Blend the oil, sugar, flax seed gel and vanilla together until smooth.
- Sift the flour, baking powder, and salt in a separate bowl
- Combine these two mixtures together (the blended and the flour), and mix until creamy smooth.
- Add the 1 cup of pineapple juice (mixed with water). Mix together, until you have a nice smooth batter.
- Spoon the batter over the pineapple slices.
- Bake for 50-55 minutes, at 350° F.
- Cool for 10 minutes, then invert onto a serving plate and serve nice and warm.
- Eat and Enjoy - to the Glory of God! (1 Corinthians 10:31)
Notes
This cake is great with a pineapple or lemon whipped topping. Yummy!!!!
If you try this recipe and enjoy it, please share your experience in the comment box below! Maranatha!
Tried this recipe?Let us know how it was!
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