Made for my youngest daughter as she is dairy-free, egg free, yeast free and gluten free.
Ingredients
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4 oz GF self-raising flour with a pinch of Xanthan gum and baking powder
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4 oz dairy free marg (Vitalite)
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4 oz caster sugar
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2 tsp egg replacer whisked up to soft peaks with 4 tbsps water
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slices Pineapple and the juice
Steps
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Heat oven to 180 and grease and line the bases of an individual Victoria sponges tray (Lakeland) or muffin tin.
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Place pieces of drained pineapple in the bottom of each tray / cake mould.
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Cream the marg and sugar together until light and fluffy.
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Gently fold in the whisked “eggs”
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Gradually fold in the flour, baking powder and xanthan gum a tablespoon at a time.
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Add some pineapple juice to loosen as you fold in the flour if it’s too dry, until you have a soft dropping consistency.
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Spoon the batter onto the pineapple pieces.
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Bake for approx 25 mins at 180 degrees or until risen and golden and a skewer comes out clean when inserted.
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Cool in the tins and turn out. Store in an airtight container.
![Free-from Pineapple Upside-down cakes #baking recipe step 9 photo]()
