UPSIDE DOWN CAKE you can make with any fruit (not just pineapple!)
Upside Down Cake
Today I'm going to show you how to make upside down cake with oats.
This recipe has less calories than classic upside down cake.
I made this cake with plums and blackberries, but you can use any other fruit that is in season.
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This is why you'll love this upside down cake:
It's made with less sugar and less butter!
You can make this cake with many different fruit!
It's super moist and delicious!
It's packed with nutrition, so it can be served as breakfast too!
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UPSIDE DOWN CAKE RECIPE
(makes 8 slices)
Ingredients:
1 cup ground oats, or oat flour (100g)
1 cup quick cooking oats (90g)
1 tbsp tapioca starch or cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1/2 cup milk, dairy or non-dairy (120ml)
1/4 cup maple syrup, honey or agave (60ml)
1/4 cup unsweetened applesauce (65g)
1/4 cup Greek yogurt (60g)
1 tsp vanilla extract
2 cups plums, halved (350g)
1 cup blackberries (150g)
2 tbsp butter
2 tbsp agave or maple syrup
NUTRITIONAL INFO (per slice):
200 calories, fat 5.5g, carb 33.2g, protein 5.3g
Preparation:
Heat the butter over medium heat until melted and slightly browned, add 2 tbsp agave or maple syrup and spread all over the pan.
Half the plums and layer at the bottom of the pan, place the blackberries between the plums to fill in the gaps.
In a bowl combine together, ground oats, quick cooking oats, baking powder, baking soda and salt.
In another bowl add the egg, milk, sweetener, applesauce, Greek yogurt and vanilla. Whisk it up well.
Pour the dry ingredients into the wet ingredients and gently stir to combine. Let the batter sit for 10 minutes.
Pour the batter all over the fruits and gently smooth the top.
Bake at 350F (180C) for 40 minutes.
Let it cool for at least 30 minutes and invert the cake onto a large plate.
Slice and serve with a spoonful of Greek yogurt.
Enjoy!
GLUTEN-FREE CARAMELIZED UPSIDE-DOWN BANANA CAKE⎜SIMPLE AND EASY VEGAN OATMEAL CAKE
This is my gluten-free version for the classic caramelized banana upside-down cake: made with oatmeal flour and brown sugar, much easier to make and in my opinion, even more, amazing than the regular version.
Hope you enjoy it!
Love,
CJ
GLUTEN-FREE CARAMELIZED UPSIDE-DOWN BANANA CAKE⎜SIMPLE AND EASY VEGAN OATMEAL CAKE
INGREDIENTS:
(FOR A 20cm X 20cm / 8 INCHES X 8 INCHES BAKING TIN)
8-10 bananas (4-5 very ripe and 4-5 not so ripe)
1 tablespoon of white vinegar
1/3 cup of oil plus 1 tablespoon for greasing the baking tin
1/3 cup of plant-based milk
2 cups of oatmeal flour
1/3 of brown sugar
1 teaspoon of cinnamon
1/2 teaspoon of baking powder
1/2 tablespoon psyllium husk powder
1/3 cup of raisins
4-5 tablespoons of brown sugar
METHOD:
Preheat the oven to 185℃ (365℉).
In a bowl, mash the extra ripe bananas.
Add the oil, milk, and vinegar. Mix well to combine.
Now add the remainder of the ingredients except for the remainder of the bananas and the extra brown sugar. Mix well to combine.
Grease a baking sheet, dust it with the extra brown sugar.
Cut the remainder of the bananas (the ones not so ripe) in half, place it in the baking tin on top of the dusted brown sugar.
Put it in the oven for 40 minutes. Serve it while still warm.
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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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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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Eggless Pineapple Upside Down Cake | Vegan Pineapple upside-down cake without condensed milk |
Learn how to make a delicious eggless pineapple cake that is moist and full of flavor. This cake is vegan and made with pantry staples.
#egglesspineapplecake #veganpineapplecake #pineaapleupsidedowncake #vegancake #veganbaking
INGREDIENTS -
DRY INGREDIENTS
1½ cup All-purpose flour
2 teaspoons Baking powder
¼ teaspoon Baking soda
A pinch of Salt
WET INGREDIENTS
½ cup Oil
¾ cup Sugar
1 teaspoon Pineapple essence
1 cup Buttermilk (plant-based)
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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!
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HEALTHY NO OVEN UPSIDE DOWN CAKE SUGAR FREE LOW IN FAT USING WHOLE WHEAT | SIMPLE FALL RECIPES
Looking for a healthier no-oven dessert? This simple and healthy no-oven upside down apple cake is sugar free and low in fat, making it a great option for those watching their diets. Made with whole wheat flour, this cake is perfect for those who are looking for a healthy dessert option that are perfect for the fall season..
In this video, we'll show you how to make this delicious and healthy no-oven upside down cake. This easy recipe is perfect for those looking for a healthy and delicious dessert option! So be sure to check out this video, and don't forget to share it with your friends!
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