Pineapple Upside Down Cake Gluten Free / Dairy Free
This produces a dense yummy cake.
Directions:
Grease a bunt pan or a 9 x13 Glass baking pan.
Bottom:
1/2 Butter melted (I use plant butter Country Crock or Earth Balance)
1/2 C Brown Sugar
Pineapple rings or crushed in juice not syrup drained (reserve juice)
Maraschino cherries
Put butter in pan then sprinkle brown sugar.
Add 1/2 rings of pineapple around the dents in the pan or whole rings if using cake pan. I had to use a 20 oz can of crushed.
Dry ingredients:
2-1/4 C. GF flour, I used Bob's red mill that has xanthan gum already in flour (if your flour does not have xanthan gum or guar gum, use 1/2 t. per 1 C flour=1-1/4 t. for this recipe)
1-1/4 C. Sugar
3-1/2 t. Baking Powder
1 small box of vanilla pudding or any flavor you have in pantry
1 t salt
Or use a GF yellow cake mix of your choice
1/2 C reserved pineapple juice or what you have, and top of with dairy free milk of your choice =1 C liquid ( I used Almond Breeze vanilla almond milk)
1/3 C. Veg oil (I used coconut oil melted)
1 t. Vanilla or Almond extract
3 eggs
Sift dry ingredients in a bowl and then add dry ingredients to the wet holding the eggs back a little. Stir everything together and then add 1 egg at a time mixing after each egg.
Pour batter over brown sugar/pineapple in pan
Bake at 350 for 50 minutes for bunt. I started checking at 40 minutes with tooth pick. If you still do not have a clean toothpick, add 10 minutes at a time.
For cake pan bake for 40 minutes and test then using same method as the bunt
My family couldn't get enough of this LEMON UPSIDE DOWN CAKE
RECIPE:
SHOP:
If you’re looking for an irresistible cake that is quick and easy to make and doesn’t require any frosting, then this lemon upside down cake is it! A moist spiced cake topped with lemon and brown sugar caramel, this lemon cake will give you that warm and fuzzy feeling that honestly reminds you of your childhood! Best served slightly warm with a side of Greek yoghurt or whipped cream – YUM!
INGREDIENTS:
Topping (that goes on the bottom of the cake tin):
- ¼ cup (56 g) unsalted butter
- ⅓ cup (80 g) soft brown sugar
- 2 medium lemons
Cake:
- 1½ cups (180 g) all purpose flour
- 1½ tbsp (11 g) cornstarch - also known as cornflour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt - omit if using salted butter
- ½ tsp cinnamon powder
- ½ tsp ginger powder
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 3 tbsp (43 g) unsalted butter - room temperature
- ⅓ cup (70 g) unflavoured vegetable oil - I use canola oil
- ¾ cup (150 g) white granulated sugar
- 1 tsp lemon zest
- 1 large egg - room temperature
- 1 tbsp fresh lemon juice
- ⅓ cup (93 g) Greek yoghurt - full fat, room temperature
Bake at 160 °C (320°F) with the fan on for 35 minutes or until a toothpick comes out with a few moist crumbs. If you don't have a fan oven then bake at 175°C (347°F).
HOMEMADE CAKE RELEASE:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Apple Upside Down Cake // HCLF + vegan + GF
Sweet cinnamon apple cake with a layer of baked apples and a 2-ingredient glaze on top! This recipe is entirely gluten-free, nut-free, oil-free, fruit-sweetened, and vegan! ▽ L I N K S B E L O W ▽
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Raw Jumble Berry Upside Down Cake
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Description:
Raw food author and chef Jennifer Cornbleet shares how to prepare a delicious and simple Jumble Berry Upside Down Cake using all raw ingredients and natural sweeteners. From her second book, Raw for Dessert.
Raw dessert and snack recipes are a great place to start a journey into the world of raw food. In this video, Jennifer shows you 'The world's fastest upside down cake.'
This raw, light healthy dessert recipe makes creating a delicious cake as easy as pie. No baking...no burning sugar on the bottom of your cake pan...no holding your breath as you try and invert your cake onto a serving plate. No oven needed and no 'fancy' tools are required:
• Cutting board
• Serrated Knife
• Measuring cups and spoons
• Food processor
• Rubber Spatula
• Mixing Bowl
• Parchment paper
• 6 Cake Pan
• Kitchen Scissors
With this raw recipe, a beautiful, mouthwatering dessert favorite is never more than a few minutes...and a few ingredients away:
• Fresh blueberries -- have the highest antioxidant capacity of all fresh fruit
• Fresh raspberries - contain the antioxidant ellagic acid which protects cells from becoming damaged and slows the growth of abnormal cells.
• Fresh strawberries - packed full of Vitamins C, K, B5, B6 with a high nutritional content of magnesium, folic acid, potassium, cooper and Omega-3.
• Light Agave Syrup - three times as sweet as table sugar, but doesn't spike your blood sugar like processed sugar
• 'Secret' Shortbread Crust (made with dried coconut, walnuts, dates, and salt) -- raw coconut is rich in medium-chain triglycerides, a type of dietary fat that may encourage weight loss and raw walnuts are an excellent source of omega-3 fatty acids that promote heart health.
Traditional upside down cake recipes are heavy on butter, processed flour and sugar, and eggs. They're also high in calories and cholesterol. This raw upside down cake recipe takes the focus off 'of manufactured' sweetness so the naturally flavorful sugars in the fruit can be the star of the show.
A raw food upside down cake is an after-dinner treat everyone can feel good about eating.
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Banana Upside Down CAKE | Delicious
Other than being rich in vitamin B6, bananas are a good source of vitamin C, dietary fibre and manganese. Bananas are also fat-free, cholesterol-free and virtually sodium-free.
Recipe:
3-4 bananas
55g butter
200g light brown sugar
1/4tsp cardamon powder
Cake batter:
3 eggs, separated
125ml apple juice
1tsp vanilla extract
113g butter, melted and cooled
180g flour
2tsp baking powder
100g sugar
1/2tsp salt
Bake at 200°C for 25-30 minutes
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Healthy Pineapple Upside Down Cake | 1920s
Pineapple Upside Down Cake was considered elegant and fancy to serve at a dinner party in this 1920s. Come watch as I make this one without refined sugar.
Authentic Pineapple Upside Down Cake Recipe:
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My Favorite Springform Pan:
Parchment paper:
Measuring cup:
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HEALTHY PINEAPPLE UPSIDE DOWN CAKE
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1 1/2 cup flour (all purpose, oat, gluten-free, buckwheat, whole wheat)
3 eggs, whisked
4-8 pineapple rings, in juice
1/2 cup full-fat Greek yogurt
1/4 cup 100% pure maple syrup
1 tsp baking powder
1 tsp unsalted butter, melted
Instructions
1. Heat your oven to 200c or 390f depending on your oven and line a cake pan with parchment paper. I draw round the tin to cut out the base and then line the sides, using a little room temperature butter to stick the parchment to the tin
2. In a large mixing bowl add the whisked eggs, Greek yogurt and maple syrup and combine well. You can use either a hand whisk or electric beaters to do this
3. Sift the dry ingredients: flour and baking powder into the wet ingredients and mix until just combined
4. Use the melted butter to grease the bottom of the cake tin and then place your pineapple rings into the cake pan and then pour the cake batter on top of the pineapple rings
5. Bake for 25 minutes and check it's cooked through using a sharp knife or skewer inserted into the middle of the cake to make sure it comes out clean. If it doesn't, put the cake back into the oven for another 5 minutes
Cool the cake down in its tin for at least 25 minutes and then turn it out onto a wire rack, gently peeling the parchment paper off the top
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