Gluten Free Pineapple Upside Down Cake

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recipe
  • Cake
  • Gluten free, Oat free, Yeast free
  • Easy

Light, golden and subtly sweet gluten free Pineapple Upside Down Cake. Equally simple and delicious.

This nostalgic bake serves up Caramelised pineapple coated in a light golden sponge, throwing you right back to your first food tech lesson at school.

Hosting a dinner party with your school friends? Why not bring this out for dessert to provide the perfect reminiscing tool.

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FREE FROM

This recipe is naturally gluten, oat, nut and booze free. It can be easily made dairy free with a few simple ingredient swaps.

Gluten: Always
Oats: Always
Alcohol: Always
Eggs: No
Dairy: No. Swap butter for a non-dairy alternative 1:1.
Nuts: Yes

INGREDIENTS

  • Gluten free self-raising flour: I use my favourite Freee From gluten free self-raising flour.
  • Baking powder
  • Xanthan gum
  • Margarine (or non-dairy alternative)
  • Golden caster sugar: Provides a caramelised flavour in the light sponge.
  • Eggs
  • Vanilla

EQUIPTMENT

  • Weighing scales: Remember baking is a science (particularly when it’s gluten free!), no skipping the accurate measurements.
  • Electric whisk: If you fancy a workout, a handheld whisk and a lot of elbow grease will work but an electric whisk will speed your efforts up and create a fluffy and pale mix of butter and sugar.
  • 30cm bottom release cake tin: Greased and lined ready for your batter. Bottom release will help remove the cake once flipped. 
  • Baking paper: To ensure your batter doesn’t bake with funky edges, trace your cake tins on the baking paper and cut out to shape. Fold your baking paper in half three times until you have a triangular shape. Make a tasselled edge by cutting into the baking paper on the outside of the shape. Unfold and place in the cake tin with the tasselled edges sitting on the sides of the cake tin.
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  1. Cream the sugars with softened butter.
  2. Add the eggs, one at a time followed by the vanilla, while continuously whisking until smooth.
  3. Fold in the dry ingredients until all flour is incorporated.
  4. Carefully place pineapple slices at the bottom of a lined cake tin, and fill the holes with cocktail cherries.
  5. Pour in the cake batter, and place in the oven at 160c fan for 1 hour.
  6. When ready, a cocktail stick will come out clean. Leave to cool for 15 minutes before turning over and removing from the cake tin.

TIPS & TRICKS

  • Don’t skip the weighing scales or measuring spoons. The combination of baking powder and xanthan gum need to work their magic here to enable our sponge to be as light as possible.

STORAGE INSTRUCTIONS

This cake will need to be eaten within two-three days. Something I have never found to be a problem. To avoid your cake from drying out, keep it under a cake cloche or large airtight container.

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Did you try this recipe? Don’t forget to rate the recipe and leave a comment below. Want more free from bakes? Join me on Instagram for more free from recipe ideas.

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Gluten Free Pineapple Upside Down Cake
Author:Lucy May
Prep Time: 20 mins
Cook Time: 60 mins
Ready in: 79 mins
Serves: 8
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INGREDIENTS

  • 225g gluten free self-raising flour
  • 1 tsp baking powder
  • ¼ xanthan gum
  • 225g margarine (or non-dairy alternative)
  • 225g golden caster sugar
  • 4 medium eggs
  • 1/2 tsp vanilla
  • 1 tinned pineapple (7 slices of pineapple needed)
  • 7 cocktail cherries

INSTRUCTIONS

Heat the oven to 160c fan/gas mark 3.

Cream the sugars with softened butter.

Add the eggs, one at a time followed by the vanilla, while continuously whisking until smooth.

Fold in the dry ingredients until all flour is incorporated.

Carefully place pineapple slices at the bottom of a lined cake tin, and fill the holes with cocktail cherries.

Pour in the cake batter, and place in the oven for 1 hour.

When ready, a cocktail stick will come out clean. Leave to cool for 15 minutes before turning over and removing from the cake tin.

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ABOUT ME

In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.

I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.

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