I was up and out of the house early leaving me tons of stress free time to scale out and have most things ready for me and my bake class Peep Stef.
On the menu today: carrot cake and pineapple upside down cake, both gluten-free. The ingredients we were working with included sugar, eggs, rice flour, potato starch, tapioca starch, xanthan gum, carrots, walnuts, brown sugar and pineapples.
Roughly iced. I had intentions of finishing it off at home to make it look a little less “rustic” but it ended up over at my parent’s neighbours house before I even took it out of the box. Hope he enjoyed it!
The pineapple upside down is one of my mom’s favourites. I definitely knew this cake was not coming home with me.
First down is the butter and brown sugar glaze and the pineapple slices. Some maraschino cherries for colour.
Freshly baked and quickly turned over.
Super smooth and soft texture. Even with all the sugar glaze we used, it was not overwhelmingly sweet.
I was not able to try the carrot cake, but at least I was able to grab a couple of slices of the pineapple cake. I loved the soft texture of this cake. It was almost like a cheesecake but not one ounce of cheese was used here. I still don’t believe it was gluten-free. Fantastic. =)