Since Jaden has tested free of Pineapple allergy now and we have successfully introduced them to his diet. Well a Pineapple Upside Down Cake couldn’t be that far behind could it? It was delicious and eaten faster than we could photograph it.
Can of Sliced and cored unsweetened pineapple in juice
3 Tbsp Nuttelex
3/4 cup packed brown sugar
Handful of Maraschino / Glace Cherries (optional)
1 1/2 cups all-purpose gluten free flour (Orgran)
2 No Egg replacer Eggs (2 tsp / 4 Tbsp water) following directions
1/2 tsp Baking Soda
1 tsp Cream of Tartar
1/3 cup Lard and Nuttelex combo ( 1/2 and 1/2)
1 cup sugar
2 tsp vanilla
1/4 tsp salt
Preheat oven to 180C.
Drain Pineapple and reserve the liquid. Melt Nuttelex in 8”-9” round pan by placing in the warming oven. Remove and stir in the packed brown sugar and the 1 Tbsp of the Pineapple juice. Arrange pineapple rings with cherries in the middle of the holes on the bottom of the Baking pan.
Add water to remaining pineapple juice to make 2/3 cup.
Combine GF flour, baking soda, tartar, and salt then set aside.
Combine and Beat lard and nuttelex 30 seconds. Add sugar. Beat till well combined. Add No Egg and Vanilla. Beat for 1 minute. Add dry ingredients and the 2/3 cup pineapple juice alternatingly. When completely combined, spread in pan on top of pineapple/cherry.
Bake for 40min
Cool 5 minutes run a plastic knife around the edge of the cake if it hasn’t pulled away from the sides of the pan then invert on a plate and serve while warm. Cut into 8 pieces.
- Cheaper in Australia
- Jaden Loved this Allergy free Grilled “Cheese” Sandwich