Gluten-free pineapple upside-down cake

Pineapple upside-down cake is a Caribbean classic. Its special feature? The caramelized pineapple at the bottom of the mold, which becomes a beautiful decoration once the cake is turned over. This gluten-free retains all the lightness of the soft sponge cake while making it accessible to those with intolerances and those who are concerned about their diet. A touch of nutmeg for those who like it, and a hint of rum that recalls the festive atmosphere of the islands. This dessert is easy to make and is perfect for a snack with family or friends. At the start of autumn, this dessert offers us a little trip under the tropical sun.

Preparation time 20 mins

Cooking time 30 mins

Total time 50 mins

Cooking method: traditional

Difficulty: beginner

Servings: 6

Ingredients

1 small fresh pineapple (or 1 can of pineapple in juice, well drained)
150 g of cane sugar
3 eggs
60 g of rice flour
50g sweet potato flour
30 g coconut flour
1 tsp gluten -free yeast
100 g butter (or coconut oil for a lactose-free version)
80g sugar , rather whole
1 pinch of nutmeg
1 Tbsp of rum (optional)

Preparation

1
Preheat the oven to 180°C.
2
Melt 100g of cane sugar in a pan until it turns golden brown. Pour it into the bottom of a cake tin. Be careful, it hardens quickly.
3
Arrange the pineapple slices on the caramel.
4
In a bowl, beat the eggs with the whole sugar until pale.
5
Add the flours. I chose rice, sweet potato, and coconut, but you can simply use 100g of rice flour and 50g of cornstarch.
6
Add the yeast, nutmeg, and melted butter. Mix well.
7
Stir in rum if desired.
8
Pour the batter over the pineapple slices.
9
Bake for 30 minutes.
10
Let stand for 5 minutes, then unmold by turning the cake over while it is still hot.
11
Serve warm or cold, alone or with whipped cream or a scoop of vanilla ice cream.

Keywords: gluten-free exotic dessert, caramel pineapple recipe, tropical cake, Caribbean pastry, gluten-free soft cake, island flavors, easy pineapple dessert.