Gluten-free Pineapple Upside Down Cake Recipe
I had such a craving for this cake in the last couple of weeks that I finally made it last week, and it didn’t disappoint! You can’t miss with a nice dense cake with sweet, fruit topping. I think the last time I might have had it was when we served it at our children’s adoption party. This cake is made with soaked grains, so it has increased nutritional content and improved digestibility, but it also means that it keeps really well. Recipes made with gluten-free flours tend to get dry and gritty pretty quickly. This cake, however, remains moist and tender until the last piece is eaten (which didn’t take long at our house!).
Gluten-Free Pineapple Upside-Down Cake
1 1/3 cup uncooked brown rice
2/3 cup uncooked millet (or 1/3 cup millet and 1/3 cup raw buckwheat groats)
1 Tbsp. apple cider vinegar
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20 oz. can crushed pineapple (you can also use pineapple rings)
2 Tbsp. oil/butter
1/4 cup maple syrup
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1/4 cup oil/butter
1/3+ cup honey or agave or maple syrup
1 tsp. lemon juice
1/2 tsp. sea salt
1/3 cup ground flax
1/3 cup sorghum flour (or light buckwheat flour)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
Soak brown rice and millet (and buckwheat) in plenty of water plus 1 Tbsp. vinegar overnight (or for at least 8 hours). Preheat oven to 350 degrees. Drain pineapple in a colander, reserving pineapple juice. Combine the crushed pineapple, the 2 Tbsp. oil/butter and 1/4 cup maple syrup in the bottom of a medium rectangular baking pan. Place in oven to heat while preparing the cake battter.
Combine the pineapple juice with enough water to make 1 1/4 cups liquid total. Add with drained grains t0 a blender and then process until smooth. Add the oil, honey, lemon, salt and ground flax and blend for a moment. Whisk in the sorghum flour, baking powder and baking soda, then pour over top of pineapple mixture in a medium rectangular cake pan. Bake at 350 degrees for about 45 minutes. Allow to cool for a few minutes before serving, or gently flip onto a serving platter for a nice presentation as an “upside down cake”.
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7 Responses to “Gluten-free Pineapple Upside Down Cake Recipe”
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
Thankyou! This will be on my to do list.
Okay, that sounds (and looks) delicious!! I am making that this week for sure!!
Do you think this recipe would work with pineapple rings instead of crushed? Also what size pan would be best? Thanks, Nancy.
Hope the family loves it. We’re making it again this week- it was THAT good.
Yes- you can certainly use the more traditional pineapple rings in the recipe. A medium rectangular baking pan works great for it (about 8″ x 12″).
Did your instructions forget to tell us when and where to add the butter/oil to the mix, or am I just not seeing it? My mistake, but I did completely leave the fat out (and by the way – the cake was still really good! Kinda crunchy on the bottom… interesting. I also let my grains soak a day too long, so got kind of a fermented flavor that was…. interesting (but I wouldn’t recommend it!). I usually hate the gummy, pasty pineapple upside down cake that most people adore, but this I liked. My 13 year old son gobbled three pieces down as soon as the cake came out of the oven! Thanks so much for posting this.
So glad to hear the cake appealed to the family (I’m sorry I neglected to add the oil in the list of ingredients added to the blender with the soaked grains. It’s now in place).