Name: Vegan pineapple upside down cake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: 160 g (1 cup) rice flour ((I used white)); 90 g (1 cup) oat flour ((gluten-free if needed/see notes)); 1 tsp baking powder; 1/2 tsp baking soda; 1/3 tsp salt; 1/8 tsp turmeric ((optional for color)); 120 ml (1/2 cup) canned coconut milk ((see notes)); 85 g (1/4 cup) maple syrup ((see notes)); 80 ml (1/3 cup) pineapple juice ( (liquid from the can)); 80 g (1/3 cup) pureed pineapple (or applesauce (see notes)); 7-10 Pineapple slices (canned (I used unsweetened)); A couple of Maraschino cherries; 2 tbsp coconut oil (or vegan butter (melted)); 2-3 tbsp coconut sugar (or brown sugar)