- 1/4 cup plus 1/3 cup Organic Palm Fruit Oil Shortening
- 1/2 cup packed Dark Brown Sugar
- 1, 14oz can Pineapple Rings packed in syrup, drained
- 7 Maraschino Cherries
- 2/3 cup Gluten-Free Vanilla Rice Milk
- 3/4 tsp Apple Cider Vinegar
- 3 tbsp Water
- 1 tbsp Ground Flaxseed Meal
- 1 1/2 cups Betsy’s Baking (Gluten-Free Flour) Mix
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Xanthan Gum
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
Preheat the oven to 350 degrees.
In a heavy 10-inch cast-iron skillet or 10-inch round cake pan, melt 1/4 cup of the shortening over medium heat. Remove from the heat and sprinkle the brown sugar over the melted shortening. Arrange the drained pineapple in a circular pattern over the bottom of the pan, placing 1 cherry in the middle of each pineapple ring.
In a small bowl, make “buttermilk” by combining the rice milk and cider vinegar. In a small cup, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes.
In the bowl of a stand mixer, mix together the baking mix, baking powder, baking soda, salt, and xanthan gum. Add the remaining 1/3 cup shortening, the “buttermilk” mixture, granulated sugar, and vanilla and beat for 2 minutes. Scrape down the sides of the bowl, add the flaxseed mixture and beat until thoroughly combined.
Pour the batter on top of the pineapple in the cast-iron skillet. Bake for about 30 minutes, or until the cake is golden and a toothpick inserted in teh center comes out clean. Remove it from the oven and immediately turn the cake upside down on a serving platter, leaving the pan in place on top of the cake for a few minutes while the brown sugar runs down the sides of the cake. Allow the cake to cool completely before serving.
Store the cooled cake, covered and refrigerated, for up to 3 days.
Reprinted with permission from Elizabeth Gordon’s Allergy-Free Desserts.
Read the blog post where this recipe originally appeared: Plant-Based Pineapple Upside Down Cake