For the topping

50g softened lactose free butter

50g light soft brown sugar

7 pineapples rings in syrup, drained and syrup

For the cake

100g softened lactose free butter

100g golden caster sugar

100g gluten free self-raising flour

1 tsp gluten free baking powder

1 tsp vanilla extract

2 eggs

Serves - 4


Heat oven to 180C/160C fan/gas 4. For the topping, beat the lactose free butter and sugar together until creamy.

Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top.

Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency.

Spoon into the tin on top of the pineapple and smooth it out so it’s level.

Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Pineapple upside-down cake