Monday, 19 March 2007

Pineapple Upside Down Cake (egg-free, dairy-free gluten-free)


At any point during any day, possible book titles pop into my head. Their visits always take the same form. When they arrive I am thrilled and follow them round wagging like an eager, grinning puppy. They wander through my right brain and peer over the fence to the left brain. They always whirl round aghast at this point and stare at me; there really is very little activity in my left brain.

They then meander off and I sit patiently. During their walk, I plan the book. First the cover, usually a pastoral, homely scene. I spend quite a while envisaging my photo on the flyleaf...relaxed and ethereal? Or laughing gaily, head thrown back, my beauty apparent to all? I'm usually halfway through my acknowledgements, '...to my wonderful, sexy husband who adores me...'. When I hear a resounding slam. It is the book title leaving. Apparently there is nothing to interest them here.

It happened again last night. I spotted a tin of pineapple in the cupboard and BAM! there it was, standing with feet apart, arms folded, right in the middle of my sensory cortex. A bit stroppy this one, but called, 'Cakes of Yester-year'. Hmm, a nice title. It wandered off on the usual tour and I sat down to my usual planning. Funnily enough, as I heard the resounding slam I was quite matter of fact. Even I had worked out that this was not going to be a book. More a pamphlet. In fact, a one-sided, laminated flyer, destined to be snatched out from under your windscreen wiper and discarded. Sigh.

Pineapple Upside Down Cake


This is a little stodgier than the cake my mother used to bake (in yester-years), I am blaming the buckwheat flour. It did not stop me eating lots of it.


150g dairy-free spread

2 tbsps sugar (brown if you have it)

1 large tin of pineapple rings in natural juice

Glace cherries (about 9 or 10) Please check they are gluten-free,

110g sugar

2 egg equivalents (I used 2 tsps ground linseeds mixed with 4 tbsps rice milk)

100g buckwheat flour

75g rice flour

2.25 tsps baking powder

1 tsp vanilla essence (check it is gluten-free, if not, you could leave this out)

4 tbsps rice milk



  • Pre-heat oven to about 170 degrees Celsius /Gas 4 (it will need turning up to 180 after about 10 minutes)

  • Mix the linseeds with the rice milk and set aside

  • Line a cake tin with baking parchment, my tin measured 19.5cm by 27cm, a 21x 21cm square should work as well.

  • Lightly grease the baking parchment (not the side in contact with the tin, the side the cake will go onto)

  • Sprinkle the two tbsps of sugar over the base of the tin

  • Arrange the pineapple rings all around the base of the tin, fit in as many as you can. Place a glace cherry in the centre of each pineapple ring.

  • In a mixing bowl beat the butter with sugar until pale and creamy

  • Add the linseed mixture and vanilla essence and beat well

  • Mix in the flour and the baking powder and 2 tbsps rice milk.

  • When the flour is mixed in, add enough rice milk (about 3tbsps more) to give the mixture a 'dropping consistency'. It should drop off the spoon when you hold it up. (but it shouldn't drop too fast!)

  • Carefully spoon the mix into the cake tin, trying to keep the cherries in place. Level it off.

  • Place in the oven for 10 minutes at 170degrees C, then increase the temperature to 180 degrees C

  • The cake should bake for about 50 minutes, it is done when it is golden brown and a skewer or knife comes out clean

  • Leave the cake to cool in the tin, then invert it onto a cooling rack.
© Pig in the Kitchen 2007



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6 comments:

mutterings and meanderings said...

I haven't thought about pineapple upside down cake for years.

I loved it way back when and your pic looks very scrummy.

I really shouldn't visit your blog when I am still struggling with the post-stopping smoking stone and a bit!

Pig in the Kitchen said...

It was a 1970's classic wasn't it?

Good luck with the weight loss...i hate having to think about what I eat. That's why I entered a half-marathon, at least then I could stuff my face.

Gill said...

Hello- I just wandered into your blog and I've passed details on to my friend who is gluten intolerant. The foods looks great.

spymum said...

Lovely picture! Yum, a childhood favourite.

And thanks for the add!

Pig in the Kitchen said...

Gill, thank-you for passing on details, hope they will be useful x

Spymum, most welcome for the add, I was a bit distressed to see that you are so busy you won't be posting for a while, but i shall be patient!

academic said...

My cousin recommended this blog and she was totally right keep up the fantastic work!

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