Vegan Paleo Pineapple Upside-Down Cake | Bob's Red Mill Natural Foods

Ingredients

• Aquafaba from one 15 oz. can Chickpeas (approx. 200 ml)
• 1 tsp Cream of Tartar (4 g)
• 1/2 cup Potato Starch (100 g)
• 2 1/2 cups Paleo Baking Flour (350 g)
• 3/4 cup Organic Coconut Sugar (115 g) plus extra for dusting
• 1/2 tsp Baking Soda (3 g)
• 2 tsp Baking Powder (9 g)
• 1/2 tsp Sea Salt (3 g)
• 2 Tbsp white vinegar (33 ml)
• 4 Tbsp Dairy-Free Milk (70 ml)
• 2 tsp Vanilla Extract (10 ml)
• 1/4 tsp Almond Extract (1 ml)
• One 20 oz. can Pineapple Slices, drained
• One 13 oz. can Maraschino Cherries, drained