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Gluten Free Upside Down Cake (Low FODMAP and dairy free)

A gluten free pineapple upside down cake recipe that's dairy free and low FODMAP too? This 50's/60's inspired cake is easy and simple to bake.
Servings 8

Ingredients

For the sponge cake

  • 100g golden caster sugar
  • 100g dairy free spread
  • 100g gluten free self raising flour
  • 1 tsp baking powder make sure your's is gluten free
  • 1 tsp vanilla extract
  • 2 medium eggs
  • 1 tbsp maple syrup

For the topping

  • 50g light soft brown sugar
  • 50g dairy free spread
  • 5-6 pineapple rings drained (I always get mine in juice)
  • glacé cherries halved *see notes if following the low FODMAP diet

Instructions

  1. Preheat your oven to 180C / 160C Fan.

  2. Start on your topping. Cream together you dairy free spread and soft brown sugar (you can use a electric whisk or a good ol' wooden spoon!).

  3. Thinly spread the mixture over the base and slightly up the sides of a round cake tin (use a standard size cake tin that you would use for a sponge cake).

  4. Arrange your pineapple rings on top. I manage four whole rings and then cut the others for the edges.

  5. Place glacé cherries in the rings and generally dotted around the cake.

  6. Onto the cake. Place all of your cake ingredients into a bowl and mix together with an electric whisk until soft, light and fluffy.

  7. Spoon your cake mix on top of your topping evenly.

  8. Bake in the oven for around 35 minutes.

  9. Once baked, remove from the oven and leave to cool slightly before turning out onto a plate (remember it's an upside down cake!).

  10. You can serve this warm with some ice cream or just enjoy it cold. Trust me, it won't last long!

Recipe Notes

* Cherries are not low FODMAP, but less than 21g of glacé cherries is ok on the low FODMAP diet. Also make sure you avoid any cherry based juices.
* An eighth of this cake would be a low FODMAP friendly portion size.