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200g unsalted lactose/dairy free butter, softened

125g soft brown sugar

1 tsp ground cinnamon

1½ tsp vanilla bean paste

1 pineapple, peeled, cut into quarters, core removed, then cut into 2cm slices

140g golden caster sugar

2 large eggs, plus 1 egg white, beaten

1½ tsp gluten free baking powder

200g gluten free plain flour

75ml whole lactose/dairy free milk


Heat oven to 180C/160C fan/gas 4. Put 4 tbsp of the butter into a 22cm springform cake tin and place in the oven to melt.

Remove and stir in the brown sugar, cinnamon and ½ tsp of the vanilla paste.

Arrange the pineapple in the buttery sugar mixture, tossing a little to coat.

Try to fill all the gaps, so you can’t see much of the base.

In a mixing bowl, beat the caster sugar and remaining butter using an electric hand whisk for 2-3 mins until light and fluffy.

Add the eggs and egg white, one at a time, and the remaining vanilla.

Add the gluten free baking powder and a pinch of salt, then the gluten free flour and lactose/dairy free milk, beating until they are both incorporated. Beat for 1 min more until smooth.

Spoon the batter into the pan over the pineapple. Bake for 1 hr, covering with foil if it starts to brown.

Leave to rest for 5 mins, then turn out onto a platter and serve warm as a pudding, if you like. Alternatively, leave to cool completely in the tin and serve as a cake.

Recipe adapted from: Good Food

Vegetarian - Gluten Free and Low FODMAP Recipe - Cinnamon pineapple upside-down cake
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