Today's plate of deliciousness is named after the sweet boy who thought it up... thanks Ryan! Lately, we've been having only sporadic success baking. Replacing the big three -- gluten, dairy and eggs -- is a tricky business. I'm happy to report that we lucked out on this experiment with Pineapple Upside Down Cake and not only is it the right texture, it tastes good too! (Lots of sugar will do that for you.) I'm so pleased I was able to create exactly what Ryan asked for :) There are so many occasions when all I can do is say, "No, sorry, we can't eat that." Finally, a "yes!"
I ran out of coconut oil in the middle of this recipe, so we didn't actually replace the butter, we just left it out. Perhaps because of that, or maybe because we didn't use any xanthan gum or guar gum, this cake didn't rise very much. It's very thick in texture, but not very thick height-wise. Still, it tastes yummy with all the fruit and sugar syrup all over it. We didn't have pineapple rings, so we made a checkerboard pattern with pineapple cubes and cherry halves. Luckily, we had a jar of organic maraschino cherries in our pantry -- a gift from Uncle Mike -- that are free of all those horrible things like red dye and corn syrup. This cake may become our new "special occasion" snack cake... all three boys loved it :)
Ryan's Pineapple Upside Down Cake
1/2 cup demerara sugar
3 Tbsp coconut oil
1/2 can pineapple chunks or rings
1/2 jar organic maraschino cherries (or fresh raspberries if you don't have cherries)
3 Tbsp water
1 Tbsp flax seed meal
2/3 cup rice milk
1 tsp lemon juice
1/2 cup white rice flour
1/2 cup sweet sorghum flour
1/2 cup quinoa flour
2 tsp baking powder
1 tsp arrowroot powder
1/2 tsp salt
1/2 cup agave nectar
1 tsp almond extract
Preheat your oven to 350 degrees Fahrenheit. Put the coconut oil in a baking dish and set in the oven for a few minutes to melt. Remove it from the oven and carefully continue to add ingredients (it's hot). Sprinkle the sugar evenly over the bottom of the dish, then arrange the pineapple and cherries in your favorite pattern.
In a small bowl, mix together your egg substitute (in this case, water and flax meal). Let stand 3 minutes. In another small bowl or glass measuring cup, mix together the rice milk and lemon juice (which makes a buttermilk substitute).
In the bowl of a stand mixer, combine the three flours, baking powder, arrowroot and salt. Mix in agave and almond extract (or vanilla) and beat well for 2 minutes.
Pour the cake batter over the fruit in your baking dish -- carefully so as not to disturb the pattern of the fruit. Bake for 45 minutes at 350 degrees.
Shared with Fresh Food Friday at La Bella Vita and Friday Food at Mom Trends and Friday Flair at WhipperBerry and Living Well Blog Hop at Jo's Health Corner and Sweets This Week at Sugar Bananas and Craft Friday at Home Sweet Farm and Allergy Friendly Friday with Cybele Pascal and Pink Saturday at How Sweet the Sound and Show and Tell Saturday at Be Different Act Normal and Sweet Indulgences Sunday at A Well-Seasoned Life and Success U at The Stuff of Success and Weekend WrapUp Party at TaterTots and Jello and Just Something I Whipped Up at The Girl Creative and Pink Dandy Sunday Blog Hop at Pink Dandy Chatter and Sundae Scoop at I Heart Naptime and Sweets for a Saturday at Sweet as Sugar Cookies and Sharing Sunday at Everyday Sisters and Makin' You Crave Monday at Mrs. Happy Homemaker and Totally Tasty Tuesday at Mandy's Recipe Box and Create and Share at Trendy Treehouse and Wellness Weekend at Diet Dessert and Dogs and Happiness Is at Rub Some Dirt on It and Farmhouse Friday at LaurieAnna's Vintage Home.