Vegan Gluten-Free Pineapple Upside-Down Cake

Name: Vegan Gluten-Free Pineapple Upside-Down Cake
Yield: serves 8 to 10
Ingredients: 1/2 cup melted refined coconut oil or canola oil, plus more for brushing the pan; 1/4 cup vegan sugar; 1 tablespoon plus 2 teaspoons ground cinnamon; 6 1/2-inch-thick pineapple slices; 1/2 cup garbanzo and fava bean flour; 1/2 cup rice flour; 1/2 cup potato starch; 1/4 cup arrowroot; 1 tablespoon ground cinnamon; 1/2 teaspoon ground ginger; 2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon xanthan gum; 1/4 teaspoon ground cardamom; 1/4 teaspoon baking soda; 3/4 cup agave nectar; 6 tablespoons unsweetened applesauce; 1/4 cup vanilla extract; 1/4 cup hot water

By Erin McKenna

May 25, 2011

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

I have to give Sabrina, my business partner at BabyCakes NYC, 100 percent of the credit for creating this incredible cake. Normally, pineapple upside-down cake just isn’t my thing, but the texture, spice, and fluffiness of this recipe really won me over. If you’re a beginner, this is a good cake to start with because it’s a snap, it can be ready to eat in just about an hour, and it looks gorgeous. Feeling adventurous? Make some powdered sugar glaze and drizzle it all over.

Recipe notes

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