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Delicious gluten-free pineapple upside down cake: a tropical treat for all occasions

Delicious gluten-free pineapple upside down cake: a tropical treat for all occasions

Discover the tropical delight of this gluten-free pineapple upside down cake, a perfect combination of sweet pineapple and rich caramel, complemented by a light and moist gluten-free cake. This cake is made with rice flour and sweetened starch, ensuring a tender crumb that is both gluten-free and delicious. Caramelized pineapple slices create a beautiful and flavorful topping, making this cake a must-have for any dessert table.

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Why you'll love it: This cake is a perfect blend of sweetness and tropical flavors. The caramelized pineapple slices add a beautiful and tasty topping, while the cake itself is light and moist. Using demerara sugar adds a subtle caramel note that enhances the overall flavor. This cake is not only delicious but also a healthier option, thanks to the use of gluten-free flours and natural ingredients.

Perfect occasion: Perfect for family gatherings, potlucks, or festive celebrations, this replaces the word nice with emptyeapple Upside Down Cake is sure to impress. Its vibrant, fresh flavors make it ideal for summer parties, but it's versatile enough to enjoy all year round. Whether you're celebrating a special occasion or just want to treat yourself to a delicious dessert, this cake is a great choice.

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Decorating Tips: For a stunning presentation, sprinkle shredded coconut over the caramelized pineapples before adding the cake batter. Once cooked, you can top with additional coconut flakes or a drizzle of extra caramel sauce. Serve with a dollop of whipped coconut cream or a scoop of dairy-free vanilla ice cream for an extra special treat.

Ingredients:

  • 4 eggs, separated
  • 120 g demerara sugar
  • 50g sweet starch
  • 200g rice flour
  • 100 ml of oil of your choice
  • 200 ml of vegetable milk
  • 1 pineapple, cut into slices
  • 1 teaspoon of baking powder

For the caramel:

  • 1/2 cup demerara sugar
  • 2 tablespoons of water
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Instructions:

  1. Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Line a 20cm baking tin with baking paper.
  2. replaces the word nice with empty make the caramel, heat the demerara sugar in a saucepan over medium heat, stirring constantly until it melts. Add the water and stir until the mixture is smooth and syrupy. Pour the caramel into the prepared mold.
  3. Arrange the pineapple slices on top of the caramel in the pan. Sprinkle with grated coconut if desired.
  4. In a bowl, beat the egg whites with the demerara sugar until stiff peaks form to create a meringue. Put aside.
  5. In another bowl, mix the egg yolks, oil, vegetable milk, sweet starch and rice flour until well combined. Add the baking powder.
  6. Gently fold the meringue into the egg yolk mixture, incorporating it gradually to maintain the airy texture.
  7. Pour the batter over the pineapple and caramel in the mold, spreading it evenly.
  8. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for a few minutes, then carefully invert it onto a serving plate. Remove the parchment paper.
  10. Garnish with additional coconut flakes if desired and serve.

Enjoy this delicious gluten-free replaces the word nice with emptyeapple Upside Down Cake, a perfect combination of tropical flavors and light, fluffy cake, making it a treat that is sure to please everyone.

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