Recipe By Roben Ryberg from the book Gluten-Free in Five Minutes

This recipe uses the white rice flour version of Yellow Cake poured atop a brown sugar and pineapple base. Then it is inverted after baking.

Serves 2

Ingredients

• 1 egg
• 1 tablespoon, plus 1 teaspoon canola oil
• 3 tablespoons plain low-fat yogurt
• 1⁄16 teaspoon salt
• 2½ tablespoons white rice flour
• ½ teaspoon baking powder
• 1½ tablespoons sugar
• 1⁄8 teaspoon vanilla

BASE:

• 1 pineapple slice
• 1 tablespoon brown sugar (dark preferred)
• 1 maraschino cherry or several raisins

Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl.

Directions

1. Prepare the base.

2. Spray a 2-cup ramekin with nonstick cooking spray.

3. Place pineapple slice, brown sugar, and cherry or raisins in the bottom of the prepared ramekin. Set aside.

4. In small bowl or cup, briefly beat egg until almost uniform in color.

5. Add remaining ingredients and mix well to combine.

6. Pour batter over prepared base and tap ramekin to level batter.

7. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.

8. Gently remove from dish, invert, and cool.