Pineapple Upside Down Cake

1 tin pineapple rings
Glace cherries
Dairy-free margarine
Soft light Brown sugar

for the sponge
85g gluten-free plain flour
85g gluten-free oat flour
1 teaspoons gluten-free baking powder
½ teaspoon bicarbonate of soda
pinch salt
115g caster sugar
7ml (1½ teaspoons) white wine vinegar
125 – 150ml plant-based milk
50g dairy-free margarine, melted
vanilla extract

Cut a strip of greaseproof paper to fit along two sides and the base of a 1 ½ pt deep ovenproof dish. Spread a layer of dairy-free margarine over the paper and sprinkle a layer of soft light brown sugar sugar over the top.

Place the pineapple rings on top of the sugar and fill the gaps with glace cherries (optional).

Preheat oven to 180°c /160°c fan oven / gas mark 4.

Weigh the gluten-free plain flour, gluten-free oat flour, baking powder and bicarbonate of soda, into a large mixing bowl. Stir then sieve together at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.

Add the caster sugar and salt and stir together.

Melt the dairy-free margarine. Add the plant-based milk and vinegar. Stir into the dry ingredients with the vanilla. It should be the consistency of a smooth thick batter. Add more plant-based milk if necessary.

Pour the mixture over the pineapple. Cook in the centre of the oven for 30 minutes until golden brown and a knife inserted into the centre comes out clean. Leave to cool on a wire rack.

If the top of the sponge starts to brown before the sponge is cooked, cover with a sheet of greaseproof paper until the sponge is cooked.

Leave in the dish for 10 minutes. Run a sharp knife around the sides of the sponge. Place the serving dish on top and turn the cake out onto the dish.

Serve with dairy-free custard.