Mini Gluten-Free Pineapple Upside-Down Cakes
Updated Feb 15, 2021, Published May 01, 2016
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These Mini Gluten-Free Pineapple Upside-Down Cakes are excellent for entertaining guests. Everyone gets their own little cake and you can top each with a scoop of vanilla ice cream. Tasty and entertaining-worthy, yet pretty simple to make!
Mini Gluten-Free Pineapple Upside-Down Cakes
Ingredients
For the topping:
- ¾ cup coconut sugar or brown sugar
- ½ cup thinly sliced fresh pineapple pieces
- 4 tablespoons unsalted butter, divided (plus more for greasing the ramekins)
For the cakes:
- 1 cup superfine brown rice flour
- ½ cup millet flour
- ½ cup tapioca or arrowroot starch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon xanthan gum
- ½ teaspoon kosher or fine sea salt
- 6 tablespoons unsalted butter, room temperature
- 6 tablespoons melted coconut oil
- 1 cup coconut sugar or granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons pure vanilla extract
- 2/3 cup plus ¼ cup buttermilk
- Vanilla ice cream, for serving
Instructions
Make the topping:
- Preheat the oven to 350ºF. Lightly grease 8 (8-ounce) oven-safe ramekins with butter. Sprinkle 1½ tablespoons of coconut sugar (or brown sugar) into the bottom of each ramekin. Then place the pineapple pieces in the bottom of each dish.
- Place ½ tablespoon of butter into each ramekin. Place the ramekins on a baking sheet and put in the oven for 5 minutes or until the butter starts to bubble. Carefully remove the baking sheet from the oven.
Make the cakes:
- In a medium bowl, whisk together the superfine brown rice flour, millet flour, tapioca or arrowroot starch, baking powder, baking soda, xanthan gum, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, oil, and sugar on medium-high for 2 minutes until light and fluffy. Add the eggs and vanilla. Beat for 1 minute. Stop to scrape down the sides of the bowl if necessary. With the mixer on low speed, carefully add about half of the flour mixture and beat to combine. Add the buttermilk and beat to combine. Add the remaining flour mixture and beat to combine.
- Pour the batter into the warm ramekins, filling each only 2/3 full. (You may have a little extra batter to fill an additional ramekin.) Bake the cakes for 20 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool for 10 minutes before removing from the ramekins. To remove, run a sharp knife around the inside edge of each ramekin. Working with one ramekin at a time, place a serving plate over the top of the ramekin and, while holding the plate in place, flip the ramekin upside down onto the plate. You may need to tap the ramekin once or twice to get the cake to release.
- Serve the cakes with vanilla ice cream.
Nutrition
Calories: 507kcalCarbohydrates: 62gProtein: 4gFat: 27gSaturated Fat: 19gCholesterol: 81mgSodium: 343mgPotassium: 204mgFiber: 1gSugar: 25gVitamin A: 545IUVitamin C: 5mgCalcium: 92mgIron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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