Ce Gâteau renversé à l'ananas facile is a simple pineapple cake recipe with no caramel needed and made without eggs and dairy!
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
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Gâteau renversé à l'ananas facile
Ce Gâteau renversé à l'ananas facile is a simple pineapple cake recipe with no caramel needed and made without eggs and dairy!
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Portions: 8 tranches
Calories: 333 kcal
Ingrédients
Couche inférieure
- 7 Rondelles d'Ananas - from a can, pat dried
- 3 Cuillères à soupe L'huile de noix de coco - softened, not melted (note 1)
- 3 Cuillères à soupe Sucre brun mou - (remarque 2)
- 6 Cerise confite
La pâte à gâteau
- 1 ½ tasses Farine tout usage - (remarque 3)
- 1 cuillère à café de bicarbonate alimentaire
- ⅔ tasse Sucre de canne non raffiné - (remarque 4)
- ½ tasse Jus d'ananas - from the can used before
- 6 Cuillères à soupe L'huile de noix de coco - cooled, melted (note 5)
- ¼ tasse Lait d'amande - (remarque 6)
- 1 cuillère à café Extrait de vanille
Instructions de Pose et d'Entretien
- Preheat the oven to 350 °F (180 °C). Place a lined large baking sheet at the bottom rack of the oven. Upside-down cakes always overflow a little, this sheet will gather the caramel to prevent a messy oven.
- Line a 9-inch sealed cake pan or pie plate – at least 2 inches deep or you will end up with caramel overflowing from the pan. Do not use classic springform pans without a lip, they leak!
Couche inférieure
- In a small bowl, using a rubber spatula stir soft coconut oil and brown sugar to form a creamy paste.
- Use a silicone spatula to spread the soft mixture all over the bottom and sides of a non-stick 9-inch pan.
- Pat dry the canned pineapple ring with absorbent paper, then arrange the pineapple ring all over the bottom of the cake pan. If they are too large, break them into pieces to fill the gaps.
- Place a glace cherry in the middle of each ring or gap. Set the pan aside in the fridge while making the cake batter.
La pâte à gâteau
- In a mixing bowl, whisk flour, sugar, and baking soda.
- Fold in pineapple juice, melted coconut oil, almond milk, and vanilla extract. Stir with a silicone spatula until the batter is smooth.
- Pour the batter over the prepared pan with pineapple at the bottom.
- Bake on the center rack of the oven for 30-45 minutes at 350 °F (180 °C). Insert a pick in the center of the cake. If it comes out clean or with a little crumb on it the cake is ready to come out of the oven.
- Let the cake cool for 10 minutes in its cake pan then flip it over a wire rack to fully cool down at room temperature.
Remarques
Remarques 1: Or plant-based butter, or softened butter if you use dairy in your kitchen.
Remarques 2: Or brown sugar, or demerara sugar for a refined sugar-free option.
Remarques 3: Or white spelt flour. For a gluten-free version, use my guide de conversion sans gluten.
Remarques 4: Or unrefined cane sugar.
Remarques 5: Or melted plant-based butter/butter, or light olive oil.
Remarques 6: Or oat milk, soy milk, or any other milk you like.
Choix de casserole: You can use a professional springform pan with a round rim, which means it has a lip outside the pan to retain some of the caramel.
Stockage : Store leftovers in an airtight cake box in the fridge for up to 3 days or freeze for later and thaw in the fridge.
Alimentation
Servir: 1tranche | Calories: 333kcal | Glucides: 57.2g | Protéine: 3g | Graisse: 10.7g | Gras saturé: 2.7g | Graisses polyinsaturées: 3g | Gras monoinsaturés: 4.2g | Gras trans: 0.1g | Sodium: 245mg | Potassium: 128.1mg | Fibre: 1.3g | Sucre: 38.2g | Vitamine A: 656.2IU | La vitamine B12: 0.1Pg | Vitamine C: 6.7mg | La vitamine D: 0.1Pg | Calcium: 27.8mg | Fer à repasser: 1.4mg | Magnésium: 14.9mg | Phosphore: 30.8mg | Zinc: 0.3mg
Ingrédients et substitutions
Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète
You only need a few simple ingredients to make this cake, and no need to make a caramel!
- Rondelles d'Ananas – These form the caramelized topping. Make sure they are patted dry.
- L'huile de noix de coco – This creates a creamy base for the bottom layer. Plant-based butter also works.
- Sucre brun mou – This caramelizes to create the sweet topping. Brown sugar or demerara sugar also work.
- Cerise confite – This adds a decorative touch in the center of the pineapple rings.
- Farine tout usage – This provides the structure for the cake batter. White spelt flour also works. For a gluten-free version, use my guide de conversion sans gluten.
- de bicarbonate alimentaire – To help the cake rise.
- Sucre non raffiné – To sweeten the cake batter. Classic sugar, unrefined cane sugar, or coconut sugar also works.
- Jus d'ananas – This adds moisture and flavor to the cake batter.
- L'huile de noix de coco – This adds moisture and richness to the cake batter. Melted plant-based butter/butter or light olive oil also work.
- Lait d'amande – This provides the liquid for the cake batter. Oat milk, soy milk, or any other milk you like also work.
- Extrait de vanille – To enhance the overall flavor of the cake.
How to Make Easy Pineapple Upside Down Cake
Cette recette est vraiment très facile à réaliser. Voici comment faire en quelques images.
Combine the coconut oil and sugar in a mixing bowl.
Spread the sugar base into the bottom of your baking pan.
Place the pineapple rings and cherries to cover as much as the pan as possible.
Pour the dough ingredients into a large mixing bowl.
Stir the batter until just combined and pour it over the pineapple base.
Bake on the center rack of the oven for 30-45 minutes at 350 °F (180 °C) and flip it after 10 minutes of cooling.
Conseils de pâtisserie de Carine
Permettez-moi de vous donner quelques conseils supplémentaires pour un gâteau parfait.
- Pat Dry Pineapple – Always pat dry the pineapple rings to prevent a thin caramel and overly moist cake.
- High-Sided Pan Essential – Use a deep pie dish or a springform pan with a rolled rim to contain the caramel.
- Baking Sheet Protection – Place a large, lined baking sheet on the bottom rack to catch any caramel overflow.
- Longer Baking Time – Expect a longer baking time compared to regular cakes due to the moisture from the caramelized bottom.
- Cool Before Flipping – Let the cake cool for 10 minutes in the pan before inverting it onto a wire rack.
- Fill Gaps with Pineapple – If the pineapple rings are too large, break them into pieces to fill any gaps.
I want to thank you for all the delicious recipes. I am completing one of my retirement goals, which is to get all my recipes in electronic format. I discard many when I see your healthier versions. You motivate me to try new ideas. You have found your calling!
Thank you so much and congratulation of this challenge! It’s so nice to have all recipes in one place on a device.