▷ Pineapple Upside Down Cake | Healthy, Gluten Free, Sugar Free, Keto, Paleo, Vegan

Gluten-Free » Pineapple Upside Down Cake | Healthy, Gluten Free, Sugar Free, Keto, Paleo, Vegan

A delicious Pineapple Upside Down Cake that is healthy, gluten free, sugar free, keto, paleo, and vegan. Indulge guilt-free!

Delicious and Diet-Friendly Pineapple Upside Down Cake

Everyone loves a classic summertime dessert like this one! This pineapple upside-down cake can be whipped up in just 20 minutes using ingredients you likely already have in your pantry. The best part? You don’t even need frosting for this cake! The sweetened pineapples and cherries are baked right into the basic vanilla cake, making it both delicious and beautiful.

This dessert is not only easy to make, but it’s also much lower in calories compared to most cakes. In fact, it has 9 grams of fiber and only 11 net carbs per slice when made with Grain-Free Swap. So, if you’re looking for a healthier dessert option that doesn’t compromise on taste, this pineapple upside-down cake is the perfect choice!

Indulge guilt-free with this heavenly Pineapple Upside Down Cake remix!

Hi healthy Bakers today we’re making a pineapple upside down cake so I’ve got all my dry ingredients in a large mixing bowl 1 and 1/2 cups of flour swap 34 cups of granular sugar swap 1 and 1/2 teaspoon of baking powder and one2 teaspoon of fine sea salt and if you’re doing this grain-free go ahead and double your baking powder to 3 teaspoon.

We’re going to mix our dry ingredients well so no lumps remain before we add our ingredients next we’ve got two egg swaps remember to mix your egg swap with very hot water so two egg swaps is going to equal one cup of hot water and 4 tablespoons of your egg swap here’s 1/2 cup of your F favorite non-dairy milk you can also use pineapple juice here.

I’m trying to make this one the lowest carb possible so I’m just using my plant milk next we’ve got 1/2 cup of room temperature well stirred butter swaps if you ever have trouble mixing your butter swap until it’s smooth remember separation is normal just go ahead and put the whole jar in a blender blend on high for a few seconds and you’ll have.

Nice creamy butter Swap and finally we’ve got 1 tblspoon of pure vanilla extract and we’ll go ahead and stir our wet and dry ingredients together and I’m using the grainfree flour in this demonstration I will show you what the finished batter looks like with whole grain so you can see the difference the grain free is always going to be.

Thicker a little more crumbly and that is totally normal it’s still going to bake up great so I’m going to mix this for a few minutes make sure there’s no more lumps make sure my batter is nice and smooth and then I’m going to let it rest for about five minutes that five minute rest is going to help all the fiber absorb the remaining moisture and.

The dough will noticeably change and thicken after that 5 minute rest while our dough is resting we’re going to prep our 9 and 1/2 in glass baking tray spray it generously with olive oil or avocado spray and then we’re going to sprinkle 1/2 cup of sugar swap in the bottom of the pan go ahead and just spread it out.

Nice and evenly and then we’ll arrange our pineapple remember the pattern of how you arrange the pineapple is what makes this cake so be deliberate on how you arrange your pineapple and I drained my can this is a 20 o can I drained the fluid you could always save it for a.

Smoothie or use it as a replacement for your milk in the batter if you want that extra carbs from the juice I’m just going to cut these place the edges nice and then I’ll use my cherries and I’m not using marcino cherries I’m using.

Dark unsweetened cherries these are just sweet dark cherries I get them Frozen at Costco you can find them anywhere but this is going to add that beautiful pop of color and give you that traditional U marcino uh Cherry look with without all the sugar soaked cherries so here’s the consistency of my finished whole grain.

Cake batter you’ll see it’s fairly thick holds together well and this is after this has actually been sitting for almost like 10 minutes five usually plenty so I’m just going to go ahead and I have my prepared cake pan and I’m just going to spoon my batter right over top of the pineapples okay let’s spread out our batter.

Careful not to disrupt your pineapple sitting on the bottom okay I’m just going to oil my hands a little bit and use my oiled hands to really press the batter evenly into my pie dish I’ve got the oven heat heating up to 350° and I’m going to pop this in the oven for about 40 minutes okay you can.

See how different the my grainfree batter is now that it’s rested for 5 or 10 minutes it’s crumbly it’s thick it’s good though and I’m just going to sprinkle this all over evenly or the grainfree is going to give you the keto paleo version it’s going to be the lowest carb it’s also vegan glutenfree sugar.

Free n GMO again we want it to stay looking pretty so don’t disrupt your pineapples at the bottom or the sides and this grainfree is going to bake at 350° also this is going to bake a little longer somewhere between 45 and 50 minutes we’ve got our green free pineapple upside down cake Cooling and.

Our whole grain this guy baked for about 40 minutes and this one was almost 50 minutes okay we’ve got our cake it’s been cooled for about 30 minutes I loosened the edges with a dull knife and we’re going to flip it over should come out fairly easy pretty