Easy gluten free pineapple upside down cake recipe
Add a tropical touch to any gathering with this classic pineapple upside down cake. If this is one of your old favourite cakes, you can now have it in a gluten-free version.
That 50s classic reinvented.
Gluten free pineapple upside cake recipe
- Contains EGGS
- One pineapple, cored and sliced into rings
- 15 grams cinnamon
- 15 grams coconut sugar
- 175 grams maple sugar
- 240 mL boiling water
- 1 gram fine salt
- 300 grams sweet rice flour
- 12 egg yolks (the closer to room temperature the better)
- 15 mL vanilla extract
- 7 grams baking powder
Preheat oven to 350 degrees F.
Prepare an ungreased 10″ springform pan by cutting a circle of parchment paper to fit the bottom. Place the paper inside the pan, then arrange the pineapple rings on top of the paper. Sprinkle the rings with the coconut sugar and cinnamon. Set aside.
Beat egg yolks until light yellow (about 5 minutes). Gradually add the maple sugar, then pour in boiling water until thoroughly mixed.
Sift together sweet rice flour, baking powder, and salt. Add the vanilla extract. Sift flour mixture into egg yolks and gently fold until just combined.
Spoon into the springform pan. Bake on lower rack for 60 minutes. Cool for at least one hour before removing from pan.
Makes: 12 slices.