Gluten Free Pineapple Upside Down Cake
Enjoy a classic with our vegan and gluten free pineapple upside down cake recipe. It's easy to make and sure to please everyone.
Servings: 8
Calories: 387 kcal
Ingredients
For the cake
- ¾ Cup (180 ml) Soy Milk room temperature
- 1 ½ teaspoon Apple Cider Vinegar
- 1 ⅓ Cups (197 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ¾ Cup (150 g) Sugar
- 2 Tablespoons (16 g) Cornstarch
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ¼ teaspoon Baking Soda
- 6 Tablespoons (85 g) Vegan Butter room temperature
- 3 Tablespoons (45 g) Vegan Sour Cream
- 1 teaspoon Vanilla
For the topping
- ¼ Cup (57 g) Vegan Butter melted
- ½ Cup (106 g) Light Brown Sugar
- 10 Pineapple Slices 20 ounce can
- 15 Maraschino Cherries
Instructions
- Preheat the oven to 350 degrees.
- Combine the soy milk and apple cider vinegar. Stir together and set aside for at least 5 minutes to allow the milk to curdle.¾ Cup (180 ml) Soy Milk, 1 ½ teaspoon Apple Cider Vinegar
- Combine the gluten free flour, sugar, cornstarch, baking powder, salt and baking soda in the bowl of an electric mixer. Stir until everything is well combined.1 ⅓ Cups (197 g) Gluten Free 1-to-1 Flour Blend, ¾ Cup (150 g) Sugar, 2 Tablespoons (16 g) Cornstarch, 1 teaspoon Baking Powder, ½ teaspoon Salt, ¼ teaspoon Baking Soda
- Add the room temperature butter and 2 tablespoons of the soy milk. Beat for about 2 minutes until the butter is incorporated and broken up into small pieces.6 Tablespoons (85 g) Vegan Butter
- Add the sour cream, vanilla and remaining milk. Beat another 2 minutes or so until all the dry ingredients are incorporated and a thick batter forms.3 Tablespoons (45 g) Vegan Sour Cream, 1 teaspoon Vanilla
- Pat the fruit dry with paper towels.
- Pour the melted butter in the bottom of a baking dish - I used a deep dish pie plate but a 9-inch cake pan will also work as long as it has deep sides.¼ Cup (57 g) Vegan Butter
- Sprinkle the brown sugar over the melted butter in an even layer.½ Cup (106 g) Light Brown Sugar
- Arrange the pineapple slices in the bottom of the pan and place the cherries in the remaining spaces.10 Pineapple Slices, 15 Maraschino Cherries
- Pour the cake batter over the fruit and use a spatula to gently spread it into an even layer.
- Place the cake pan on a baking sheet (in case the fruit bubbles over) and bake in the preheated oven for about 50 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. You may need to tent the cake with aluminum foil halfway through baking if it's browning too quickly.
- Remove the baked cake from the oven and cool on a rack for 20 minutes. After 20 minutes, invert the cake onto a serving plate. It should come out of the pan easily. Allow to continue to cool on the plate before slicing.
Notes
NOT DAIRY FREE: Use dairy butter, sour cream and whole milk in place of the vegan ingredients in the same measurements.
NO SOY MILK: If you replace soy milk with another dairy free milk, you will need to add 2 egg whites or the equivalent egg replacers to the cake.
STORAGE: Store leftover cake in an airtight container in the refrigerator for up to 2 days.
MAKE WITH CAKE MIX: If you want to use a box cake mix, you will need to double the topping ingredients (melted butter, brown sugar, pineapple and cherries) and prepare the cake in a 9x13 baking pan. Follow the box directions for mixing the cake batter.