Monday, 14 March 2011

• Recipe: GFCF Pineapple Inside Cake

  
  
  

  A spin off of the traditional Pineapple Upside Down Cake, this version is one that my kids will generally tolerate due to the decreased size of said pieces of pineapple. Altogether the same flavors in a slightly different format and another way to bring the 'islands' to you during these cold winter months (which luckily are soon to come to an end, hooray).

  
  

  and as per the usual..I like to use Bob's Red Mill Flours & baking extras ;)

  
  
  

  GFCF Pineapple Inside Cake

  
  
  

  1 1/4 cup GF Flour

  
  

  -or-

  
  

  1/2 cup Almond flour

  
  

  1/2 cup Brown Rice flour

  
  

  1/4 cup Coconut flour

  
  

  1/2 Tapioca Starch

  
  

  1 tsp baking powder

  
  

  1/2 tsp baking soda

  
  

  1/2 tsp xanthan gum

  
  

  1/8 tsp. salt

  
  

  2 Tb. finely chopped pecans or nuts of choice

  
  

  2 Tb. flax meal

  
  

   

  
  

  1/3 cup Earth Balance Spread

  
  

  1 tsp vanilla

  
  

  1 egg or egg replacer

  
  

  1/2 mashed banana

  
  

  1 cup pureed crushed pineapple with the juice (i pureed it in a food processor)

  
  

  1/3 cup pineapple juice

  
  

  1/2 cup brown sugar

  
  

  1/3 cup maple syrup

  
  

   

  
  

  Combine all dry ingredients in medium bowl, stir with a whisk.

  
  

  In a large bowl combine wet ingredients (sans pineapple juice) with a mixer, then add in flour mixture alternately with the juice.

  
  

  Pour into 9x9 dish and bake 350 for approx 30 minutes.

  check with a toothpick for doneness...ice with your fave icing if you wish or use my

  GFCF Vanilla Buttercream Frosting and Enjoy!

   

  
  

  • 12:00 PM
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