Indulge in a delightful vegan, gluten-free, and refined sugar-free version of the classic pineapple upside down cake. This moist and flavorful cake features sweet pineapple slices atop a tender crumb, all without any animal products, gluten, or refined sugars.
Ingredients: 1 cup almond flour. 1/2 cup gluten-free oat flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. 1 can pineapple slices, drained. 1/4 cup maple syrup. Maraschino cherries optional.
Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine almond flour, oat flour, coconut sugar, baking powder, baking soda, and salt. Add almond milk, melted coconut oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until well combined. Pour maple syrup into the bottom of a greased 9-inch round cake pan. Arrange pineapple slices on top of the maple syrup in the cake pan. Place maraschino cherries in the center of each pineapple slice if desired. Pour the cake batter over the pineapple slices, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate. Serve slices warm or at room temperature. Enjoy!