You guys!! I made a Healthier Pineapple Upside Down Cake for you! Not only is this pineapple upside down cake made healthier, it is also vegan and gluten free. This healthier pineapple upside down cake is super easy to make too! I was amazed at how rich and buttery it tasted. The pineapples caramelize during the cooking process and make it super sweet. I used coconut butter instead of butter and it came out great without a strong coconut flavor. I have also used coconut butter in my lemon blueberry cookies.
I used sorghum flour in my pineapple upside down cake because I like the cake-like texture it produces. It’s great in my pumpkin chocolate chunk cookies. I am sure you can probably use gluten free oat flour as well. This takes no time at all to make and your kitchen will smell amazing! I know traditional pineapple upside down cake calls for maraschino cherries, but I didn’t want to use those since they are not healthy at all. I garnished mine with dried cherries after it was cooked. You might also be able to use frozen, thawed cherries. Or you can just leave it plain.