We know you've been waiting for it: How to turn a pineapple upside down
cake into a nearly guilt-free dessert and still have it taste good with
a few simple substitutions. Our
Blond Brownie recipe was a hit, so now sink your teeth into this revamped
cake recipe.
- 2 TB butter -- You'll thank me for using Virgin Coconut Oil instead.
- 1 can pineapple, drained -- Get the real thing, baby, and make it
organic if you can find it. It is nearly as easy to slice a whole
pineapple as it is to open a can and drain it, and the freshness
guarantees more active enzymes and nutrients.
- 1/2 c. brown sugar -- Sucanat
would be amazing here, not only because of the nutrients and the way
your body processes the raw sugar, but imagine the taste of all that
molasses caramelizing with the pineapple and the Virgin Coconut Oil. I can't be the only one salivating about this.
- 1/4 c. shortening -- Again, why anyone would use anything but Virgin
Coconut Oil to enhance the health benefits and the flavor of a pineapple
cake is beyond reason.
- 1 tsp. vanilla -- Go for it, get the real Vanilla Bourbon extract --
accept no imitation vanilla. Besides, the real stuff has no chemical
flavorings.
- 1/2 c. granulated sugar -- I'd use the Sucanat here again. It will
provide a richness that you won't get with refined sugar, and the recipe
will just be oh-so-classy.
- 1 egg -- organic, free-range -- support the chicken exercise program. If
you don't want to use an egg, try one of the egg substitutes recently
posted.
- 1.5 c. cake flour -- Since cake flour contains less gluten than
all-purpose flour, whole spelt flour
is
the perfect choice to substitute, since it, too, is low gluten and
provides the texture you'll be looking for.
- 1/4 tsp. salt -- Have you tried the Orsa Pink Mineral Salt? Well, you should.
- 2.5 tsp. baking powder -- Aluminum free version, like Rumford's.
- 1/3 c. milk -- Rice milk really makes a fluffy texture in baking,
especially pancakes.
Can you imagine the taste when you blend the oil with the brown
sugar and pineapple slices?
Carry on with the recipe as directed and enjoy your healthy cake . . . yum!
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