How To make Fat Free Pineapple Upside Down Cake
Nonstick cooking spray TOPPING 1/4 c Brown sugar; pack
2 tb Light corn syrup
1 tb Lemon juice
7 Canned pineapple rings;
-drain well 7 Maraschino cherries
CAKE 1 c All-purpose flour
1/4 c Cornstarch
1 1/2 ts Baking powder
1/2 ts Salt
1 c Granulated sugar
2/3 c Nonfat milk
2 Egg whites
1/3 c Light corn syrup
1 ts Vanilla
Recipe by: St. Louis Post-Dispatch 9/30/96. Preheat oven to 350~. Coat a 9" round cake pan with cooking spray. TOPPING-Place brown sugar, corn syrup and lemon juice in pan; stir to combine. Place pan in oven 3 minutes. Remove. Arrange pineapple rings and cherries in pan. Set aside. CAKE-Combine flour, cornstarch, baking powder and salt in large bowl. Combine sugar and milk in separate bowl; beat 1 minute with wire whisk or fork. Add egg whites, corn syrup and vanilla; stir until blended. Gradually stir into flour mixture until smooth. Spoon batter over pineapple. Bake 35 to 40 minutes or until wooden pick inserted in center
comes out clean. Immediately loosen edges of cake from pan and invert onto serving platter. By Lucy Barajikian. -----
How To make Fat Free Pineapple Upside Down Cake's Videos
How to make Vegan Pineapple Upside Down Cake
A classic American cake! No one will even realize this is vegan!
Caramelized pineapple, with a rich, moist cake will be the perfect staple in your cake rotation!
Recipe:
Vegan/dairy free/egg free/can be Top 8 Allergen Free
Make sure you check full post for all the tips and tricks to make this perfect every time.
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Gluten-free Pineapple upside-down cake
Based on a deliciously retro recipe popular in the 1970s - place the pineapple slices with glace cherries in the base of the dish, top with cake batter and bake in a medium oven. Serve warm, inverted on to a plate.
Pineapple Upside-Down Cake | Healthy Vegan Holiday Recipes
Hi my Friends!
Today I'm sharing my easy to make and healthy version of a Pineapple Upside Down Cake. This version isn't loaded with butter and oil like the traditional recipes. My cake includes healthy options and it turns out moist, fluffy and delicious.
Let me know what other types of videos that you would enjoy watching in the comments below. Thank you so much for the support on the channel. If you have't already Subscribed to my channel then please consider doing so now. If you enjoy easy and healthy recipes and wellness tips then you will defiantly enjoy my channel!
Health, joy & Positive Vibes,
Debbie
~VeganMommyDee~
PINEAPPLE UPSIDE-DOWN CAKE
Topping:
- 1/4 cup apple sauce
- 1/3 cup Brown sugar or Maple Sugar
- Pineapple slices
Cake Ingredients:
- 1/2 cup Soy Milk + 2 Tbsp.
- 1 tsp. Apple Cider Vinegar
- 1/4 pineapple juice
- 1/2 cup apple sauce
- 1 tsp. Pure Vanilla extract
- 1/2 cup sugar
- 1 1/2 cups flour
- 1 1/2 tsp. Baking powder
- 1 flax egg = 1 Tbsp. Flax meal & 3 Tbsp. Water. Combine, set aside and allow to thicken.
Method:
1. Preheat oven to 350°F
2. Make the topping and add to the bottom of a 9 inch round baking pan. Arrange pineapple slices around the pan as well.
3. Next you’re going to make your flax egg. Add 1 tablespoon of flaxseed meal into a small bowl and 3 tablespoons of warm water. Combine well and set aside to thicken up.
4. Next add the milk, apple cider, pure vanilla extract, sugar and applesauce. Mix well.
5. Next add the flax egg to the wet ingredients and combine it well.
6. Now in a large bowl combine all your dry ingredients be sure to mix it well.
7. Transfer all the dry ingredients into the wet ingredients and combine.
8. Pour over the pineapple rings in the pan and evenly distribute the batter out.
9. Bake for 35 to 40 minutes in a 350°F oven.
10. Once it’s baked allowed to completely cool before transferring to a plate or serving dish. Once it’s cooled you can place a plate on top of the pan and flip it over. The cake should slide out easily if you have a nonstick pan if not you may have to pre-oil your pan in order to ensure the cake can be removed easily.
Enjoy!
Delicious Keto Pineapple Upside Down Cupcakes
Keto cupcakes are low-carb, high-fat cupcakes that are made with ingredients such as almond flour, coconut flour, and natural sweeteners like stevia or erythritol. Eating keto cupcakes may provide several benefits, such as:
Weight loss: Since keto cupcakes are low in carbs and high in healthy fats, they may help you lose weight by promoting feelings of fullness and reducing your overall calorie intake.
Improved blood sugar control: Eating keto cupcakes can help regulate blood sugar levels by reducing your intake of sugar and refined carbohydrates.
Increased energy: By limiting carbohydrates and increasing healthy fats, keto cupcakes can provide sustained energy throughout the day.
Vegan Pineapple Upside Down Cake
Scrumptious, easy, dairy free Pineapple Upside Down Cake!
Bake time: 60 minutes (may vary due to differences in oven)
Prep time: 15 minutes
Ingredients:
(Serves 8 to 10)
For the cake:
Bread flour /All purpose flour 1.5 cups
Sugar 3/4 cup
Brown sugar 1/4 cup
Baking powder 1.5 tsp
Baking soda 3/4 tsp
Salt 1/2 tsp
Canola oil 3/4 cup
Pineapple juice 1 cup (out of the 20 oz can of pineapple slices)
Vanilla extract 1.5 tsp
Apple cider vinegar 1.5 tsp
For layering:
Coconut oil (at room temperature) 2 Tbsp
Brown sugar 1/2 to 3/4 cup
Pineapple slices 10 (20 oz can)
Maraschino cherries 13
Directions:
Preheat the oven to 350 degrees Fahrenheit.
Sift all the dry ingredients over the measured sugar and brown sugar. Whisk them together.
Add all the wet ingredients and whisk to create a lump free batter (do not overmix).
Grease 9 inch baking tin with room temperature coconut oil.
Sprinkle 1/2 to 3/4 cup of brown sugar evenly over the coconut oil.
Place the pineapple slices (patted dry) over the brown sugar. Cut a few slices in halves and place them along the sides.
Place maraschino cherries in the middle of pineapple slices.
Pour the cake batter over the pineapple slices.
Place the cake pan in the preheated oven and bake for 55 to 60 minutes. After 20 minutes open the oven door and loosely tent the baking tin with aluminum foil to avoid rapid browning.
At around 40 minute mark check for doneness by inserting a pick in the center.
When the pick inserted in the center of the cake comes out dry then pull the cake out of the oven.
Allow it to rest in the pan for 15 minutes before inverting it onto a plate (loosen the sides in the pan with a knife before inverting it).
Slice and serve warm or at room temperature.
Enjoy!
Vegan Cranberry-Walnut Bundt Cake:
Vegan Double Choclate Bundt Cake:
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Recipe Pineapple Upside-Down Cake for Two Recipe
Recipe - Pineapple Upside-Down Cake for Two Recipe
INGREDIENTS:
●4 teaspoons butter, melted, divided
●4 teaspoons brown sugar
●2 canned unsweetened pineapple slices
●2 maraschino cherries
●1/3 cup all-purpose flour
●3 tablespoons sugar
●1/2 teaspoon baking powder
●1/8 teaspoon salt
●Dash ground nutmeg
●3 tablespoons fat-free milk
●1/4 teaspoon vanilla extract