Torta rovesciata vegana all’ananas

Ingredienti

• 1/4 cup melted non-dairy butter (I used Earth Balance)
• 1/4 cup organic cane sugar
• 1 -20 ounce can of pineapple slices ((I used 7 slices))
• 1 jar maraschino cherries (preferably no-dye if available)
• 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
• 1 1/4 cups almond flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Preparazione

1. 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. 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. 3

   For the cake batter, combine the pineapple juice, ground flaxseeds, oil, and vanilla in a bowl and set aside.

4. 4

   Separately, mix gluten-free flour, almond flour, sugar, baking powder, and salt. Add pineapple mixture and mix to form a batter.

5. 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. 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. 7

   Store in an airtight container and keep refrigerated for up to 3 days.