Sugar Free Pineapple Upside Down Cake: A Delicious Twist On A Classic Dessert

Sugar Free Pineapple Upside Down Cake: A Delicious Twist On A Classic Dessert

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Easy Gluten Free Pineapple Upside Down Cake
Easy Gluten Free Pineapple Upside Down Cake from www.noshtastic.com

Introduction

Are you a fan of pineapple upside down cake but looking for a healthier, sugar-free alternative? Look no further than this delicious recipe! Made with natural sweeteners and fresh pineapple, this cake is the perfect guilt-free indulgence.

Recipe 1: Classic Sugar-Free Pineapple Upside Down Cake

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1/2 cup honey or maple syrup
  • 1/2 cup unsweetened applesauce
  • 1/2 cup unsweetened almond milk
  • 2 teaspoons vanilla extract
  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 fresh pineapple, cored and sliced into rings

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) cake pan with non-stick cooking spray.
  2. In a mixing bowl, whisk together the melted butter, honey or maple syrup, applesauce, almond milk, and vanilla extract.
  3. Add the almond flour, baking soda, and salt to the wet ingredients and stir until well combined.
  4. Arrange the pineapple rings in the bottom of the greased cake pan.
  5. Pour the cake batter evenly over the pineapple slices.
  6. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before inverting onto a serving platter. Serve warm or at room temperature.
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Nutritional Information

Serving Size: 1 slice
Calories: 270
Total Fat: 20g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 210mg
Total Carbohydrates: 20g
Dietary Fiber: 3g
Sugars: 14g
Protein: 5g

Cooking Time

35-40 minutes

Equipment

  • Mixing bowl
  • Whisk
  • 9-inch (23cm) cake pan
  • Non-stick cooking spray

Serving Suggestions

Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations

Try using different fruits, such as peaches or cherries, in place of the pineapple. You can also experiment with different types of flour, such as coconut flour or oat flour, to make this recipe gluten-free.

Substitutions

If you don’t have almond flour on hand, you can use all-purpose flour or whole wheat flour instead. You can also substitute the applesauce for mashed banana or Greek yogurt.

Storage

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Tips

To make it easier to remove the cake from the pan, line the bottom of the pan with parchment paper before greasing.

Frequently Asked Questions

Can I use canned pineapple instead of fresh? Yes, you can use canned pineapple slices in place of fresh. Just make sure to drain them well before using.

Can I use a different sweetener? Yes, you can use any natural sweetener of your choice, such as coconut sugar or stevia.

Recipe 2: Vegan Sugar-Free Pineapple Upside Down Cake

Ingredients

  • 1/2 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened applesauce
  • 1/2 cup unsweetened almond milk
  • 2 teaspoons vanilla extract
  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 fresh pineapple, cored and sliced into rings
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Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) cake pan with non-stick cooking spray.
  2. In a mixing bowl, whisk together the melted coconut oil, maple syrup, applesauce, almond milk, and vanilla extract.
  3. Add the whole wheat pastry flour, baking soda, and salt to the wet ingredients and stir until well combined.
  4. Arrange the pineapple rings in the bottom of the greased cake pan.
  5. Pour the cake batter evenly over the pineapple slices.
  6. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before inverting onto a serving platter. Serve warm or at room temperature.

Nutritional Information

Serving Size: 1 slice
Calories: 240
Total Fat: 11g
Saturated Fat: 9g
Cholesterol: 0mg
Sodium: 210mg
Total Carbohydrates: 33g
Dietary Fiber: 4g
Sugars: 14g
Protein: 3g

Cooking Time

35-40 minutes

Equipment

  • Mixing bowl
  • Whisk
  • 9-inch (23cm) cake pan
  • Non-stick cooking spray

Serving Suggestions

Serve warm or at room temperature with a dollop of coconut whipped cream or a scoop of dairy-free ice cream.

Variations

Try using different fruits, such as peaches or cherries, in place of the pineapple. You can also experiment with different types of flour, such as gluten-free flour, to make this recipe gluten-free.

Substitutions

If you don’t have whole wheat pastry flour on hand, you can use all-purpose flour or spelt flour instead. You can also substitute the applesauce for mashed banana or vegan yogurt.

Storage

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

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Tips

To make it easier to remove the cake from the pan, line the bottom of the pan with parchment paper before greasing.

Frequently Asked Questions

Can I use canned pineapple instead of fresh? Yes, you can use canned pineapple slices in place of fresh. Just make sure to drain them well before using.

Can I use a different sweetener? Yes, you can use any natural sweetener of your choice, such as coconut sugar or stevia.

Conclusion

In conclusion, sugar-free pineapple upside down cake is a delicious and healthier alternative to the classic dessert. Whether you prefer a classic or vegan recipe, this cake is sure to satisfy your sweet tooth without the guilt. So why not give it a try for yourself? Your taste buds will thank you!

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