Absolutely AMAZING gluten free vegan Pineapple Upside-Down cake you’ll ever taste! The cake is moist and full of sweet pineapple flavor. Sure to be a big crowd pleaser!
YIELD: Two 8-inch cake
PREP TIME: 20 – 25 minutes
COOK TIME: 40 – 55 minutes
TOTAL TIME: 60 – 80 minutes
Ingredients
- 1 ¾ C Metta Gluten Free flour
- 1 ¼ C light brown sugar, packed and divided
- ¼ C granulated sugar
- ¾ C butter (we used Earth Balance), divided
- ½ C milk (we used organic soy milk), room temperature
- ¼ C yogurt (we used Forager’s plain unsweetened yogurt, you can also use vanilla yogurt)
- 10 slices canned pineapple, drained – SAVE THE JUICE FOR THE CAKE!!
- ¼ C pineapple juice
- 28 – 32 maraschino cherries
- 2 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp Apple Cider Vinegar (ACV)
- 1 Tbsp vanilla extract
- ½ tsp salt
Instructions
- Preheat oven to 350 degrees
- Add 2 Tbsp melted butter to each of the two 8-inch pie pans and spread the butter around the bottom of the pans.
- Sprinkle ¼ cup of brown sugar over the melted butter in each pan. Then arrange the pineapple slices on the bottom of the pan and place the cherries in the open spaces between slices and inside the holes.
- In a medium bowl, whisk together the remaining melted butter, brown sugar and granulated sugar ensuring to break up the clumps in the sugar.
- Whisk in the yogurt, milk, pineapple juice, vanilla, and ACV.
- Then stir in the dry ingredients until thoroughly mixed.
- Pour the batter over the pineapple slices evenly into both of the pie pans.
- Bake initially for 35 minutes or until a toothpick comes out clean. Ours took 42 minutes. Cover the cakes with aluminum foil if the cake starts to get too brown.
- Cook the cakes in the pan for 15-20 minutes before inverting them onto a plate. Serve warm or room temperature and enjoy 😊
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
