Pineapple upside-down cake

Pineapple upside-down cake


  • 3/4 cup brown sugar or maple sugar
  • 2 tablespoons water or pineapple juice
  • 1 small can pineapple slices, drained
  • 1 cup garbanzo/fava bean flour or sorghum flour
  • 1/2 cup potato starch or cornstarch
  • 1 cup tapioca flour
  • 1/2 teaspoon xanthan gum
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup dairy-free margarine or 1/2 cup cooking oil
  • 2 teaspoons vanilla extract
  • 1/2 cup soft silken tofu
  • Grated peel of 1 lemon
  • 1/2 cup boiling water
  • Cooking spray
  • Preheat oven to 350 degrees F.I
  • n 10-inch cast iron skillet sprayed with cooking spray, combine sugar and water.
  • Bring to simmer over low heat, swirling pan occasionally, until sugar dissolves. Cook for another minutes, gently swirling pan if sugar is coloring unevenly. Remove from heat.
  • Let cool 10 minutes. Mixture will firm slightly as it cools.
  • Arrange pineapple evenly in caramel. Set aside.
  • Sift together flours, xanthan gum, ,baking powder and salt. Set aside.
  • In food processor or with electric mixer, cream together sugar, butter (at room temperature), vanilla extract, tofu and lemon peel.
  • Process or beat on high until completely smooth and glossy.
  • Add boiling water and process until completely mixed.
  • Add flour mixture and process until smooth.
  • Scrape down sides of bowl with spatula, if necessary. Spoon batter gently over pineapple in skillet.
  • Bake about 30 to 35 minutes or until cake tester inserted in center comes out clean. Let cool for 5 minutes.
  • Loosen edges with a knife. To invert cake onto a serving plate, place plate top down over skillet.
  • Wearing oven mitts on both hands, hold plate and skillet together and flip so plate is on bottom and skillet is on top.
  • Remove skillet.
  • Cool to room temperature.
  • Makes 12 servings.

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