Avg. rating 5 from 4 votes.Recipe Information
Recipe Created By: Linda Marienhoff Coss
Ingredients
1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup firmly packed brown sugar
3/4 cup water
1/4 cup vegetable or canola oil
1/4 cup pineapple juice from the canned pineaple *
1 Tbsp white distilled vinegar
2 tsp baking soda
1 tsp vanilla extract
Glaze:
1 8 oz can crushed pineapple in juice, drained, reserve juice*
1/2 cup apricot preserves or low-sugar spreadable fruit
1/4 cup firmly packed brown sugar
Directions
Preheat oven to 375 degrees F. Grease and flour one 9-inch round cake pan.
Place flour, sugar, 1/4 cup brown sugar, water, vegetable oil, pineapple juice, vinegar, baking soda, and vanilla in mixing bowl; mix until batter is smooth. Pour batter into prepared pan. Bake for approximately 30 minutes, until a wooden pick inserted into the center of the cake comes out clean. Cool in pan 10 minutes, then invert onto serving platter.
To make glaze, place drained pineapple, apricot preserves and remaining 1/4 cup brown sugar in a small saucepan. Cook over medium heat, stirring constantly, until preserves are melted and bubbly. Slowly spoon the glaze evenly over the cooked cake. Allow to cool completely before serving.
Notes
Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at www.foodallergybooks.com and www.amazon.com
Substitutions
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
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