Upside-down cake with apple, pineapple, and ginger Recipe Gluten-free, dairy-free (casein-free) and vegetarian.

YIELD: 8


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ORGANIC INGREDIENTS

  • 185 g (1 1/3 cups) all-purpose flour "La Merveilleuse"
  • 15 ml (1 tbsp) baking powder
  • 1 ml (1/4 tsp) salt
  • 1 medium egg (45 g)
  • 110 g (1/2 cup) cane sugar
  • 50 g (1/4 cup) lightly-flavored olive oil
  • 185 g (3/4 cup) plant-based milk substitute*
  • 5 ml (1 tsp) vanilla extract
  • 250 g (2 cups) fresh or frozen pineapple, cut into cubes
  • 225 g (2 cups) apples, cut into cubes
  • 15 ml (1 tbsp) freshly-grated ginger
  • Raspberries, fresh or frozen

PREPARATION

  1. Preheat the oven to 180 °C (350 °F).
  2. In a 20 cm X 20 cm (8 X 8 in.) greased pan, place the pineapple, apples, and grated ginger. Spread evenly.
  3. Arrange a dozen raspberries aesthetically on top.
  4. In a bowl, combine the flour, baking powder, and salt.
  5. In a separate bowl, beat the egg with the sugar, then add the oil, milk substitute, and vanilla. Beat until smooth.
  6. Add the flour mixture and beat vigorously until thickened.
  7. Pour the batter over the fruit and bake on the center rack for 45 minutes, or until an inserted toothpick comes out clean.
  8. Let rest for 5 minutes, then unmold onto a plate and serve.
Upside-down cake with apple, pineapple, and ginger Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

The meeting of the fruit's sweetness and the kick of ginger gives this upside-down cake a unique and refreshing touch!

TIP

*If you are not on a dairy-free diet, replacing the plant-based drink with cow's milk is an option.