Pineapple Upside-Down Cake (Gluten Free)
I must say, I’m pretty proud of this one! It is so good! A very satisfying cake, but with a lot less sugar and fat than any recipe I’ve seen, even the “healthy” ones!
Pineapple Upside-Down Cake (Gluten Free)
Serves 10
Bottom (Pineapple) Layer:
1/4 cup Earth Balance spread (or butter/or non hydrogenated margarine)
2 Tbsp maple syrup (or agave syrup or honey)
1/2 cup sucanat (or raw brown sugar)
6-8 pineapple rings, fresh or canned (patted dry with paper towels)
Cake:
1.5 cups oat flour *
2 scoops vanilla whey protein powder*
1 Tbsp baking powder
1 tsp baking soda
pinch sea salt
1/2 cup Krisda stevia baking formula*
1 tsp vanilla
2 egg whites (from whole eggs)
1 cup unsweetened vanilla Almond Breeze
1/3 cup unsweetened applesauce (1 snack pack)
*NOTES:
- You can make oat flour by grinding quick oats or old fashioned oats into a fine flour. You could use a blender, food processor, or coffee grinder.
- Choose a low carb/low sugar variety of protein powder. I use one sweetened with stevia.
- If you can’t find Krisda stevia baking formula (sold in Canada), use any stevia meant for baking (NuNaturals, Stevia In the Raw, Truvia, etc)
Preheat oven to 350 degrees. In a small saucepan, heat margarine (or butter) until melted. Add in maple syrup & sucanat. Heat until it just comes to a boil. Pour hot sugar mixture into a 9 inch round cake pan or 8×8 square pan. Arrange pineapple rings on top (make sure they are patted with paper towels to remove some of the liquid). Set aside.
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