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Jun
08
2011

Mini Gluten Free Pineapple Upside-Down Cakes

Gluten free Pineapple Upside down cake

These Mini Gluten-Free Pineapple Upside-Down Cakes are also known, in these here parts, as my other most-favorite-dessert in the whole world…they are in close contention for first with the elusive Black Forest Cake.

I warned you last week this recipe was coming. I also warned my hips that I would have to test it again…just to make sure it was perfect for you all, my wonderful readers and friends.

So…I hope you are ready for it. After a few extra neighborhood jogs, I think my hips finally are…

The gluten-filled version of this cake was a regular staple in my grandma’s baking repertoire. I remember her making it for so many wonderful food-filled family gatherings.

I also remember picking off all of the pineappley, buttery, brown sugary caramelized topping when no one was looking and then trying to smooth it over to make it look like my fingers had not yet found all of that deliciousness.

My grandma always knew…but she never got mad. After all, this is the same lady that would spend twenty minutes hand-stirring my bowl of strawberry ice-cream until it was the perfect soft-serve consistency. She liked her grandbabies happy. And one of the best ways she knew how to make us happy was with the attentive love she put into all of our food.

When I converted her recipe to a gluten-free, and slightly healthier, version, I also changed it so that it was actually baked in individual ramekin dishes. It was easier to control myself when I knew I had a specific serving size…as long as I could control myself to only one per sitting.

Gluten free Pineapple Upside-down cakes

This recipe is for 4 eight-ounce ramekin dishes (actually there is just enough batter to squeeze out 5). This is only because I only have four left amongst my kitchen supplies. Because I use these versatile little gems for so many different things…ice cream bowls, condiment holders, mise en place containers…my supply has started to dwindle. Somehow, I manage to break these more often than I break my wine glasses, which says a lot considering how regularly I tend to use those as well.

But, if you happen to be a bit more careful with your kitchen supplies than I, then feel free to just double this recipe to fit your nice collection of eight ramekins.

Pineapple Upside Down Cake

Mini Gluten-Free Pineapple Upside-Down Cakes

Also Nut-free and Very Easily Dairy-free, and Egg-free

Ingredients:

Topping:

  • 6 tsp Coconut Palm Sugar (OR Brown Sugar)
  • 2 Tbsp Butter, melted, divided (FOR DAIRY-FREE: use Coconut Oil, room temperature)
  • 1/4 cup Fresh Pineapple Pieces, thinly sliced

Cake:

  • 1/2 cup Superfine Brown Rice Flour (such as Authentic Foods brand)
  • 1/4 cup Millet Flour OR Almond Flour
  • 3 Tbsp Arrowroot Starch
  • 1 tsp Baking Powder, Aluminum Free
  • 1/4 tsp Baking Soda
  • 1/2 tsp Xanthan Gum
  • 1/4 tsp Fine Sea Salt
  • 3 Tbsp Butter, Softened at Room Temperature (FOR DAIRY FREE: use Coconut Oil)
  • 3 Tbsp Coconut Oil (IF DAIRY FREE: just use 6 Tbsp Coconut Oil and NO Butter)
  • 1/2 cup Coconut Palm Sugar (or Granulated Sugar)
  • 1 Egg (FOR EGG FREE: Mix together in small bowl: 1 1/2 Tbsp Unsweetened Applesauce with 3/4 tsp additional Baking Powder with 1 Tbsp Warm Water and with 3/4 tsp Ener G Egg Replacer – use mixture where you would add eggs)
  • 1 Tbsp Vanilla
  • 1/3 cup + 2 Tbsp Buttermilk (FOR DAIRY FREE: use So Delicious Plain Cultured Coconut Milk Yogurt + 1 1/2 tsp Lemon Juice, let sit for 5 minutes)

Directions:

1.  Preheat oven to 350 degrees.  Lightly grease 4 Oven-safe Eight-Ounce Ramekins with Coconut Oil.  Sprinkle 1 1/2 tsp of Coconut Palm Sugar (or Brown Sugar) into bottom of each ramekin. Then place pineapple pieces around the bottom (like above photo).

*Note: You may want to use more pineapple than above photo. I was running low on fresh pineapple when I made these. I typically like a lot more than I had on hand.

2.  Pour 1/2 Tbsp of melted butter (or Coconut Oil in liquid form) into each ramekin.  Place ramekins into oven for 5 minutes until butter starts to bubble. Carefully remove ramekins from oven.

3.  In a medium bowl, whisk together until airy: Superfine Brown Rice Flour, Millet (or Almond Flour), Arrowroot Starch, Baking Powder, Baking Soda, and Sea Salt.

4.  In bowl of stand mixer, add: Softened Butter, Coconut Oil, and Sugar. Beat on medium-high for 3 minutes until becomes light and fluffy. Add egg (or Egg-replacer) and vanilla. Stop to scrape down sides.

5.  Add half of the flour mixture, then all of the buttermilk (or dairy-free substitute), then the rest of the flour mixture and mix until just blended.

6.  Pour batter into hot ramekins, only filling 2/3 full (note, you may have a little extra batter). Bake for 20 minutes, or until toothpick comes out clean.  Let cool for ten minutes, run knife around edges, then remove from mold and flip onto serving plate. Serve with your dairy or dairy-free choice of vanilla ice-cream.

Do you have a favorite cake that reminds you of your childhood?

 

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