Pineapple-Upside Down Cake for One
I’ve had several people request single-serving dessert recipes and I was more than happy to oblige! Since it’s the summer, I thought a fruity dessert would be appropriate and a pineapple upside down cake came to mind. I must have been in the tropical mood!
This cake contains no eggs, butter or added oil and qualifies as a healthy dessert…you could even eat this for breakfast without the guilt! The texture is similar to a muffin, more dense than a typical refined flour cake and with the right amount of sweetness that doesn’t go overboard. I know this isn’t traditional BUT if you are in the mood for a little more decadence, top the cake off with the lightly sweetened cream cheese glaze that melts over the warm cake…are you hungry yet?
Good thing about desserts for one – it’s built-in portion control…and that’s the one thing I tend to struggle with 🙂 Anyone else go a little overboard on your portions?
Pineapple-Upside Down Cake for One
For pineapple “topping”
3 Tbsp chopped pineapple or 1 ring of pineapple, canned or fresh (I cheated and use chopped, canned in 100% juice)
1/4 tsp honey, agave or maple syrup
dash of ground cinnamon
For cake batter
3 Tbsp oat flour, teff flour or buckwheat flour (or could sub your favorite flour if preferred)
1 Tbsp ground flaxseed
1 Tbsp chia seed (or sub more flour or flax)
2 tsp shredded, unsweetened coconut
1/4 to 1/2 tsp ground cinnamon
dash of cloves (optional but I like the spice)
dash of sea salt
1/2 tsp baking powder
1 1/2 Tbsp applesauce
1/2 to 1 Tbsp honey, agave or maple syrup
2 Tbsp coconut milk (from carton) – almond or other milk of choice could be subbed
1/2 tsp pure vanilla extract
For glaze, optional
1 1/2 Tbsp cream cheese, low fat is fine (tofutti for vegan) – room temperature
1/2 tsp honey, agave or maple syrup
a dash of coconut milk (or milk of choice), if needed
1/2 tsp shredded coconut, optional for garnish
1. Preheat oven to 350 F. Lightly grease an oven-safe small bowl or ramekin* with a dab of coconut oil or butter and set aside.
2. In a small bowl, mix pineapple, sweetener and cinnamon and stir to combine. (If using pineapple ring, you could brush honey on and sprinkle with cinnamon). Add coated pineapple in a single layer in the prepared dish.
3. In a small mixing bowl, add all dry ingredients (flour through baking powder) and stir or whisk to combine.
4. In the same bowl used for the pineapple (so you don’t have to dirty another), add wet ingredients, applesauce through vanilla and stir to combine. Add to dry ingredients and stir until batter is moistened.
5. Pour batter over pineapple in dish and bake for 16-20 minutes or until mixture pulls away from the sides (mine was done in 18 minutes).
6. While cake is baking, prepare the glaze, if using. Add cream cheese and sweetener to small bowl and stir or whisk well until creamy (this took me about 45 seconds). Mine didn’t need milk but depending on the brand, you may want to add a 1/4 tsp of milk at a time until desired drizzle consistency is reached.
7. Once cake is baked, let cool for a few minutes and invert on serving dish. Drizzle with glaze topping and garnish with shredded coconut if desired and enjoy!
*Recipe Notes: I used a 6 inch dish, but the smaller the baking dish, the taller the cake will be but may also slightly increase the baking time.
Quick-cooking microwave option: If you are in a rush (or the dessert monster is after you!), you could cook the cake in the microwave for about 1 minute and 15 seconds. If still not cooked through, nuke in 15 second intervals (every microwave is different so check the doneness after each so it won’t turn into a brick). I prefer more of a gooey cake but the texture is up to you!