Makes: 2 servings

Gluten- Free Pineapple Upside Down Cake

Makes: 2 servings


1 egg
1 tablespoon plus 1 teaspoon
canola oil
3 tablespoons plain lowfat yogurt
1⁄16 teaspoon salt
2 1⁄2 tablespoons white rice flour
1⁄2 teaspoon baking powder
1 1⁄2 tablespoons sugar
1⁄8 teaspoon vanilla


1 pineapple slice
1 tablespoon brown sugar (dark preferred)
1 maraschino cherry or several raisins
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl


Prepare the base. Spray a 2-cup ramekin with nonstick cooking spray. Place pineapple slice, brown sugar, and cherry or raisins in the bottom of the prepared ramekin. Set aside. In small bowl or cup, briefly beat egg until almost uniform in color.

Add remaining ingredients and mix well to combine. Pour batter over prepared base and tap ramekin to level batter. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking. Gently remove from dish, invert, and cool.

From the Cookbook

Gluten-Free in Five Minutes

Gluten-Free in Five Minutes

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