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  • Writer's pictureBaking For My Bro

Gluten-free Pineapple Upside Down Cake

Updated: Oct 26, 2021

Make this luscious and fruity cake that is great for any summer or spring party!!!

Hello everyone! Today I have made pineapple upside down cake. I was talking to my grandma on the phone about the new treats I could make the next day. She told me that I could make pineapple upside down cake. It sounded really good. So, the next day I started to make it. I had so much fun laying the pineapples and cherries and sprinkling it with the sugar. Yummm! I hope you enjoy this mouthwatering dessert as much I did.


I was inspired by the recipe from I changed the amount of sugar and changed the ingredients to make it gluten free, and dairy free. Also  instead of using gluten free  all purpose flour, I used  sprouted brown rice flour to make it healthier. I love using the Pure Living sprouted brown rice flour in many of my recipes.  I  also changed the type of milk to the ElmhustMilkedOats. This milk made my cake nice and soft. 

Why do I use sprouted brown rice flour?

Sprouting a natural process of germinating. It gives you high nutrients, vitamins and minerals. According to, sprouting any beans, nuts, grains, and vegetables is very healthy for our body. It increases nutrients levels, protein, folate, magnesium, phosphorus, manganese and vitamins C and K more than non-sprouted grains. 

Why do I add less sugar in my cake?

Less sugar can reduce the 50 diseases that are caused by eating a lot of added sugar. For example, excessive amounts of sugar can cause cavities, aging, addiction for sugar, and mood change.

According to

Why do I add vanilla unsweetened yogurt?

Vanilla Yogurt makes the cake fluffy. The texture of the yogurt makes the batter more light and dense.

What to you expect?

When you flip your cake over you will see the pineapple layer on the top and the batter at the bottom.


Preheat oven: 350 degrees Cook time: 40-45 mins Prep time: 1 1/2 hrs.


Step 1: Reading Pan

  • 2 tablespoons of melted coconut oil.

  • Fresh pineapple cut into triangles or 7 slices canned pineapple, drained - SAVE THE JUICE FOR THE CAKE!!!

  • Maraschino cherries

  • 2 tablespoons of sugar mixed with 1 tablespoon of cinnamon

Step 2: Reading Batter

  • 1 2/3 cup of sprouted brown rice flour

  • 1/4 cup + 2 tablespoons of brown sugar(add more if necessary)

  • 1 tsp of xanthan gum

  • 1/4 tsp of baking soda

  • 1/2 tsp of baking powder

  • 1/2 tsp of salt

  • 1 egg

  • 1/2 cup vanilla unsweetened yogurt

  • 1/2 cup Oatley milk( find the brand name above)

  • Fresh pineapple juice( Left over from pineapple can or homemade juice from juicer)

  • 1 table spoon of vanilla extract


Getting the Pan ready

First take a pie pan and spread 2 tablespoons of melted coconut oil on a pan. Take a pineapple and cut it in triangular pieces or you could find pineapple rings in the grocery store to use as well. Then, add the pineapple pieces to the pan in the design you will see above. Put the maraschino cherries in the spaces that are left. Finally, take the sugar and cinnamon mixture and sprinkle it on the top covering every spot. Set aside. MAKE SURE TO SAVE THE JUICE!!!


1- Take a big bowl and add sprouted brown rice flour, baking soda, baking powder, xanthan gum, and salt. Then keep that aside.

2- Next take a small bowl and add 1/2 cup of melted coconut oil, and 1/4 cup + 2 tablespoons of sugar. Then whisk in the eggs, milk, yogurt, vanilla extract, and pineapple juice.

3- Then fold the wet ingredients in your dry ingredients and use a beater to mix easily. Make sure you have a smooth white batter. Then, add the batter into the prepared pan.

4- Pre heat to oven to 350 degrees. Cook time for 40- 45 minutes.

When it is done, cool it for 15 minutes in order for it to fully come out of the pan. Then enjoy!


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