Pineapple Cherry Uppside-Down Cake | Dessert

This cake is a favourite for many. Ronal birthday cake. It definitely increases the appeal that the cake makes its own icing!



⅔ cup cold non-dairy margarine ¾ cup of sugar 1 teaspoon vanilla extract ⅓ cup tapioca flour ½ teaspoon of sea salt 1 teaspoon xanthan gum 3 teaspoons baking powder ¼ cup agave 2 cups besan/chickpea flour 1 cup pineapple juice ½ cup non-dairy milk (unsweetened) 4 tablespoons softened margarine ½ cup brown sugar 7 pineapple rings, canned or fresh 7 maraschino cherries


• Preheat oven to 350°F and lightly grease the sides of an 8-inch springform pan. • In a large mixing bowl, cream together the ⅔ cup margarine and sugar until fluffy. Mix in the vanilla extract, tapioca flour, sea salt, xanthan gum, baking powder, and agave until blended. Add the besan a little bit at a time, alternating with the pineapple juice, until all of each has been added. Whisk in the nondairy milk and mix until the cake batter is very smooth, at least fifty strokes. If you are using an electric mixer, let it run on medium for about 1 minute. (The batter will taste unpleasant due to the raw chickpea flour!) • Spread the additional 4 tablespoons margarine onto the bottom of the springform pan, covering completely. Evenly sprinkle on the brown sugar and arrange the pineapple slices to fit snugly onto the bottom of the springform pan. Place the maraschino cherries into the holes of the pineapple rings for a pop of colour. Spread the cake batter gently over the pineapples and place onto the middle oven rack with a large baking pan placed underneath to catch any drips. • Bake for about 50 to 55 minutes, or until a knife inserted into the middle comes out clean. The edges will be very dark brown, but the middle should be bright and golden. Let the cake cool in the pan for 20 to 30 minutes before releasing the springform and inverting the cake onto a plate. Serve warm or room temperature. Store covered for up to 3 days.

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