PINEAPPLE UPSIDE DOWN CAKE YOUTUBE RECIPES

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PINEAPPLE UPSIDE DOWN CAKE | THE WHOLE FOOD PLANT BASED ...



Pineapple Upside Down Cake | The Whole Food Plant Based ... image

Pineapple Upside Down Cake is a classic cake that I remember my mom making on special occasions when I was a kid. So I decided to make a Plant Based Vegan, Gluten Free version of it for you all to…

Provided by Jill Dalton

Total Time 35 minutes

Prep Time 1 hours

Cook Time 35 minutes

Yield 8

Number Of Ingredients 1

3 cups (708ml) pineapple juice sliced pineapple rings or pieces for "top" of cake a few frozen raspberries for "top" of cake 1 1/4 cups (100g) rolled oats 1 cup (120g) almond flour 1 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/2 cup (112g) pitted dates 1 tablespoon lemon juice 1 teaspoon vanilla 1 cup (236ml) water

Steps:

  • Before making the cake, cook the pineapple juice down in a saucepan on medium heat. Cook until it measures roughly 1 cup (236ml).
  • Preheat oven to 350°F (180°C).
  • Arrange the pineapple and raspberries in the bottom of a 9 inch silicone pan or parchment lined cake pan.
  • Pour the cooked down pineapple juice over the pineapples and raspberries.
  • Grind the oats into a flour.
  • Stir together the flours, baking powder and soda in a mixing bowl.
  • Blend the dates, lemon juice, vanilla and water in a blender until dates are pulverized.
  • Stir the blended date mixture into the four mixture.
  • Gently pour mixture over the pineapple and raspberries.
  • Smooth the top with the spoon.
  • Bake for 35-40 minutes.
  • Keep in an airtight container in the fridge for up to 3 days.

Nutrition Facts : Calories 200, FatContent 20 grams

PINEAPPLE UPSIDE DOWN KUTTU CAKE - HOW TO MAKE PINEAPPL…



Pineapple Upside Down Kuttu Cake - How to make Pineappl… image

If you've made a New Year resolution to watch what you eat, you should ring the year with a delicious gluten-free pineapple upside down cake. Rings of pineapple studded with ruby red cherries adorn the crown of this much-loved cake. Chef Ritika Gupta tweaks this classic recipe by using kuttu or buckwheat flour instead of refined flour. While it's healthy, there's no compromise on taste. Try this healthy recipe for gluten-free pineapple upside down cake.

Provided by times author

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 9

kuttu flour
brown sugar
oil
cinnamon powder
baking powder
yogurt
vanilla essence
pineapple
cherries

Steps:

  • Oil a cake pan thoroughly, greasing even the sides. Place pineapple rings on it. Put cherries at the centre of each ring.
  • Mix brown sugar and vegetable oil in a bowl and mix thoroughly.
  • Once combined, pass buckwheat (kuttu) flour, cinnamon powder and baking soda through a sieve.
  • Add yogurt and vanilla essence. Mix to form a smooth batter.
  • Pour the batter into the cake pan evenly over the pineapple rings.
  • Tap the pan to remove air bubbles. It also helps the batter to reach the gaps between the pineapple slices and cherries.
  • In a preheated oven, bake the cake for fifteen minutes at 180 degree celsius.
  • Check if the cake is done by poking it with a toothpick.
  • Remove it from the oven and let it rest for 10 minutes.
  • De-mould the cake and drizzle pineapple juice on it so that it soaks in the flavours. Slice it up and serve.

Nutrition Facts : Calories 10 calories, TransFatContent 10 grams fat, SaturatedFatContent 10 grams fat, ProteinContent 10 grams proteins, SugarContent 10 grams sugar

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