Pineapple Upside-Down Cake

Ingredients

• 0.3 cup tapioca/arrowroot flour 
• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.5 cup coconut oil melted plus more for brushing the pan
• 0.5 cup bob's mill garbanzo bean flour 
• 0.3 teaspoon ground cardamom 
• 1 tablespoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 6.5 inch pineapple rings 
• 0.5 cup potato flour 
• 0.5 cup rice flour 
• 1 teaspoon salt 
• 0.3 cup sugar 
• 6 tablespoons apple sauce unsweetened
• 0.3 cup vanilla extract 
• 0.3 cup water hot
• 0.5 teaspoon xanthan gum 

Equipment

• bowl
• frying pan
• baking paper
• oven
• knife
• whisk
• toothpicks
• cake form
• spatula

Directions

1. Preheat the oven to 325°F. Line a 9-inch cake round with parchment paper and lightly coat with coconut oil.
2. In a small bowl, whisk together the sugar and the 2 teaspoons cinnamon.
3. Sprinkle the bottom of the cake pan with the cinnamon-sugar mix. Arrange the pineapple slices over it. Set aside.
4. In a medium bowl, whisk together the flours, potato starch, arrowroot, cinnamon, ginger, baking powder, salt, xanthan gum, cardamom, and baking soda.
5. Add the agave nectar, the 1/2 cup coconut oil, the applesauce, vanilla, and hot water. Stir with a rubber spatula until the batter is smooth.
6. Pour the batter over the pineapple.
7. Bake for 20 minutes, rotate, then continue baking until a toothpick inserted into the center comes out clean, about 20 minutes more.
8. Let cool in the pan on a rack for 30 minutes. Run a knife along the pan’s edge and invert onto a serving plate.
9. Reprinted with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter
10. Erin McKenna is the chef and owner of Baby
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