Experience 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 fluffy gluten-free cake. This cake is made with rice flour and sweet starch, ensuring a tender crumb that’s both gluten-free and delicious. The caramelized pineapple slices create a beautiful and flavorful topping, making this cake a showstopper for any dessert table.
Why You'll Love This: 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. The use of 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 Pineapple Upside-Down Cake is sure to impress. Its vibrant and fresh flavors make it ideal for summer parties, but it’s versatile enough to be enjoyed year-round. Whether you’re celebrating a special occasion or just want to indulge in a delicious dessert, this cake is a great choice.
Decoration Tips: For a stunning presentation, sprinkle shredded coconut over the caramelized pineapples before adding the cake batter. Once baked, you can garnish 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
- 120g demerara sugar
- 50g sweet starch
- 200g rice flour
- 100ml oil of your choice
- 200ml plant-based milk
- 1 pineapple, sliced into rings
- 1 teaspoon baking powder
For the Caramel:
- 1/2 cup demerara sugar
- 2 tablespoons water
Instructions:
- Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Line a 20cm baking pan with parchment paper.
- To 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 baking pan.
- Arrange the pineapple rings over the caramel in the pan. Sprinkle with shredded coconut if desired.
- In a mixing bowl, beat the egg whites with the demerara sugar until stiff peaks form to create a meringue. Set aside.
- In another bowl, mix the egg yolks, oil, plant-based milk, sweet starch, and rice flour until well combined. Stir in the baking powder.
- Gently fold the meringue into the yolk mixture, incorporating it gradually to maintain the airy texture.
- Pour the batter over the pineapple and caramel in the baking pan, spreading it evenly.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes, then carefully invert it onto a serving plate. Remove the parchment paper.
- Garnish with additional coconut flakes if desired and serve.
Enjoy this delightful Gluten-Free Pineapple Upside-Down Cake, a perfect combination of tropical flavors and light, fluffy cake, making it a treat that’s sure to please everyone.