Google+ Allergy-Free Vintage Cookery: Ryan's Pineapple Upside Down Cake


Friday, September 2, 2011

Ryan's Pineapple Upside Down Cake

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.


  1. Found you from Allergy Friendly Friday. I cannot wait to try this recipe! We have a mixture of food allergies at our home. I write about how to live with food allergies on a budget at Anyway, pineapple upside down cake is one of my husband's favorite desserts, but he hasn't had it for years. He will be super excited! Thanks.

  2. @ Michelle ~ This is so funny! I was just making YOUR recipe for Banana Custard Pie this afternoon! I actually made it into a chocolate cream pie, and it's in the fridge now getting cold. I haven't tasted it yet, so I can't say if my changes were good or bad, but I'll let you know :) Love your blog...I just added it to my blogroll today. Looking forward to trying more of your recipes! Lisa

  3. It's so nice to find a recipe I can pass on so my daughter can make it for my grandson. Thank you for the recipe. New follower stopping by from Sweet Indulgences Sunday. Hope you stop by for a visit.

  4. What a beautiful pineapple upside down cake! Looks delicious, too. Thanks for sharing on Sweet Indulgences Sunday.

  5. How delectable! MmmMm! I would love it if you shared this on my blog party, Makin' You Crave Monday, over at!!

  6. What a nice blog you have!! I just stumbled upon you, and so happy that I did :) This pineapple upside down cake looks amazing

    Also it's perfect for this week's Sharing Sundays theme YELLOW! We would love it if you would come by and link up this recipe and any other Yellow ingredient recipes (banana, pineapple, Lemon, Eggs, Squash etc.)

    We hope to see you there!


  7. I'd love to have you share this and any other of your amazing posts over at my linky party Create and Share. It posts every Wednesday. We open the party Tuesday evening at 8 pm for those who like to link up early. Hope you stop by...and follow too! ;-)

    Tara @Trendy Treehouse

  8. I'm Nicole from Romanian Princess, I am your newest follower from a blog hop! Please follow me back! Thanks!

    XoXo Nicole Mariana

  9. This looked so good posted at Diet, Dessert, and Dogs Wellness Weekends that I just had to have the recipe - it looks wonderful and thanks!

  10. I am always amazed at your ingenuity! Sounds delicious :) Thanks for sharing this great idea with us at Rub Some Dirt On It!