Instructions
- 1.Preheat oven to 350℉. Lightly spray the sides of a cake pan or pie plate. To make the topping, melt the non-dairy butter in a saucepan, add sugar, and stir. Spread this mixture around the base of your cake pan.
- 2.Arrange the pineapple slices around the pan, then place the cherries wherever they fit. Reserve the juice from the pineapples to use in the cake batter.
- 3.For the cake batter, combine the pineapple juice, ground flaxseeds, oil, and vanilla in a bowl, and set aside.
- 4.Separately, mix gluten-free flour, almond flour, sugar, baking powder, and salt. Add pineapple mixture and mix to form a batter.
- 5.Pour the batter evenly over the pineapple and cherries. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- 6.Remove the cake from oven, and allow it to cool for about 10-15 minutes before inverting the cake onto a serving platter. Use a knife to loosen the cake from the side of the cake pan if it is sticking.
- 7.Store in an airtight container and keep refrigerated for up to 3 days.
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Ingredients
- Topping
- 1/4 cup melted non-dairy butter, (I used Earth Balance)
- 1/4 cup organic cane sugar
- 1 -20 ounce can pineapple slices, (I used 7 slices)
- 1 jar maraschino cherries, (preferably no-dye if available)
- Cake
- 1 cup pineapple juice
- 1/4 cup coconut oil, melted
- 2 tablespoons ground flaxseeds
- 1 teaspoon vanilla
- 1 1/2 cups all purpose gluten-free flour, (I used Krusteaz brand)
- 1 1/4 cups almond flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt