Free-from Pineapple Upside-down cakes #baking

Free-from Pineapple Upside-down cakes #baking

Made for my youngest daughter as she is dairy-free, egg free, yeast free and gluten free.


  1. 4 oz GF self-raising flour with a pinch of Xanthan gum and baking powder

  2. 4 oz dairy free marg (Vitalite)

  3. 4 oz caster sugar

  4. 2 tsp egg replacer whisked up to soft peaks with 4 tbsps water

  5. slices Pineapple and the juice


  1. Heat oven to 180 and grease and line the bases of an individual Victoria sponges tray (Lakeland) or muffin tin.

  2. Place pieces of drained pineapple in the bottom of each tray / cake mould.

  3. Cream the marg and sugar together until light and fluffy.

  4. Gently fold in the whisked “eggs”

  5. Gradually fold in the flour, baking powder and xanthan gum a tablespoon at a time.

  6. Add some pineapple juice to loosen as you fold in the flour if it’s too dry, until you have a soft dropping consistency.

  7. Spoon the batter onto the pineapple pieces.

  8. Bake for approx 25 mins at 180 degrees or until risen and golden and a skewer comes out clean when inserted.

  9. Cool in the tins and turn out. Store in an airtight container.

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