Pineapple Upside Down Cake Plant-based Gluten-free

Pineapple Upside Down Cake Plant-based Gluten Free

A healthy,safe and delicious Medical Medium recipe.
5 from 3 votes
Prep Time 30 minutes
Cook Time 40 minutes
Course Dessert, Snack
Servings 8


  • oven,cake pan


For the pineapple

  • 1 tbsp melted coconut oil
  • ¼ cup coconut sugar
  • ½ medium-sized pineapple

For the cake

  • 2 cups gluten-free oat flour
  • ½ cup coconut flour
  • ½ cup brown rice flour
  • cups coconut sugar
  • 2 tsp baking powder
  • 1 cup unsweetened apple sauce
  • cup full-fat coconut milk
  • ¼ cup melted coconut oil
  • 1 tbsp ground flaxseeds


  • Preheat oven at 350°F/180°C
  • Brush a cake pan lightly with coconut oil,Sprinkle coconut sugar and baking powder inn a large bowl.Set aside.
  • To make the batter whisk together the oat flour,coconut flour,brown rice flour,coconut sugar and baking powder in a large bowl.Set aside.
  • In another bowl add the apple sauce,coconut milk,coconut oil and flaxseeds. Whisk until uniform.
  • Add the wet ingredients to he dry and stir until you get a uniform and very thick but pourable batter.Pour into prepared baking pan.
  • Bake for 35-40 minutes until lightly brown on top and a toothpick inserted comes out clean.
  • Cool for 15 minutes in the pan. Loosen from the sides,place a serving tray on top and gently turn over.Cool completely before serving.
  • Best enjoyed on the day of baking.Leftovers can be kept in an airtight container at room temperature.
Keyword dairyfree, glutenfree, pineapple, vegan

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