I have made many gluten-free baked goods in the last five years, some good and others not so good. Alternative baked goods can be tricky and wasting ingredients is never fun. This is a cake that will not be wasted or a disappointment. I cook low-FODMAP often because my husband has experienced eczema in the past so I try to have a meal occasionally that's low-FODMAP. Cassava flour has just recently been tested approved as low-FODMAP! I always use Otto's Naturals.
¼ cup butter
3 tablespoons coconut palm sugar
12 pineapple rings, pat dry
1 1/3 cup cassava flour (185g) (I use Otto's Naturals)
½ teaspoon baking soda
½ teaspoon salt
3/4 cup coconut palm sugar
¾ cup coconut milk, canned
3 tablespoons coconut palm shortening
½ teaspoon apple cider vinegar
1 tablespoon vanilla
Preheat oven to 350 degrees. While preheating melt 1/4 cup butter in an 8” cake pan. Once melted, sprinkle 3 tablespoons coconut palm sugar over butter. Make sure to grease all sides of your cake pan. Pat dry your pineapple rings and place evenly over melted butter and sugar mixture.
In medium bowl mix fluffed cassava flour (preferably weighed), baking soda and salt. In separate bowl whisk shortening and sugar together until creamy. Whisk in eggs, coconut milk, apple cider vinegar and vanilla. Mix dry ingredients into wet and beat on high until smooth, about 3 minutes. Pour cake batter over pineapple rings and bake for 30 minutes, or until it passes the clean toothpick test.
Let cake cool completely before eating! The cassava will need to set up and hot cassava can be a bit gummy.
*Note: Fluff the cassava flour first before you measure; if you don’t, the cake will be too dense. Weighing cassava is always the best measurement.