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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

  • Preheat your oven to 180C / 160C Fan.
  • 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!).
  • 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).
  • Arrange your pineapple rings on top. I manage four whole rings and then cut the others for the edges.
  • Place glacé cherries in the rings and generally dotted around the cake.
  • Onto the cake. Place all of your cake ingredients into a bowl and mix together with an electric whisk until soft, light and fluffy.
  • Spoon your cake mix on top of your topping evenly.
  • Bake in the oven for around 35 minutes.
  • Once baked, remove from the oven and leave to cool slightly before turning out onto a plate (remember it's an upside down cake!).
  • You can serve this warm with some ice cream or just enjoy it cold. Trust me, it won't last long!

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.