Pineapple Upside-Down Cake

• 1/2 cup melted refined coconut oil or canola oil, plus more for brushing the pan
• 1/4 cup vegan sugar
• 1 tablespoon plus 2 teaspoons ground cinnamon
• 6 1/2-inch-thick pineapple slices
• 1/2 cup garbanzo and fava bean flour
• 1/2 cup rice flour
• 1/2 cup potato starch
• 1/4 cup arrowroot
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon baking soda
• 3/4 cup agave nectar
• 6 tablespoons unsweetened applesauce
• 1/4 cup vanilla extract
• 1/4 cup hot water

1. Preheat the oven to 325F.
2. Line a 9-inch cake round with parchment paper and lightly coat with coconut oil.
3. In a small bowl, whisk together the sugar and the 2 teaspoons cinnamon.
4. Sprinkle the bottom of the cake pan with the cinnamon-sugar mix.
5. Arrange the pineapple slices over it.
6. Set aside.
7. In a medium bowl, whisk together the flours, potato starch, arrowroot, cinnamon, ginger, baking powder, salt, xanthan gum, cardamom, and baking soda.
8. Add the agave nectar, the 1/2 cup coconut oil, the applesauce, vanilla, and hot water.
9. Stir with a rubber spatula until the batter is smooth.
10. Pour the batter over the pineapple.
11. Bake for 20 minutes, rotate, then continue baking until a toothpick inserted into the center comes out clean, about 20 minutes more.
12. Let cool in the pan on a rack for 30 minutes.
13. Run a knife along the pans edge and invert onto a serving plate.

coconut oil, vegan sugar, ground cinnamon, pineapple, garbanzo and fava bean flour, rice flour, potato starch, arrowroot, ground cinnamon, ground ginger, baking powder, salt, xanthan gum, ground cardamom, baking soda, nectar, unsweetened applesauce, vanilla, hot water

Taken from www.epicurious.com/recipes/food/views/pineapple-upside-down-cake-366069 (may not work)