Description
Indulge in the delightful flavors of a Vegan Pineapple Upside-Down Cake! This blog post unveils a mouthwatering recipe that is entirely plant-based and cruelty-free. Enjoy the sweet caramelized pineapple topping and moist, fluffy cake base, all without compromising your vegan lifestyle. Discover how simple it is to create this tropical treat that will satisfy your cravings and impress both vegans and non-vegans alike.
Ingredients
Units
Scale
For the topping
- 50 g dairy free butter
- 50 g soft brown sugar
- 7 glace cherries
- 7 tinned pineapple rings
For the cake
- 220 g self raising flour
- 200 g caster sugar
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cider vinegar
- 180 ml dairy free milk
- 60 ml pineapple juice
- 80 ml coconut oil
Instructions
- Pre heat the oven to 180 degrees celsius
- Beat together the dairy free butter and soft brown sugar until creamy.
- Spread the butter sugar mix over the base and sides of a 20 inch cake tin. I used a pastry brush.
- Evenly space the pineapple rings on the base and pop a cherry in the middle of each ring
- Pour the milk into a bowl and add the cider vinegar and leave for 5 minutes
- Sieve the flour into another bowl and add the sugar, salt and bicarbonate of soda
- Add the milk mixture and all the other wet ingredients and mix to combine.
- Pour into the cake tin and level off.
- Bake in the oven for 35 minutes or until a skewer comes out clean. If the cake starts to brown too much on top towards the end you can cover it in foil for the final minutes.
- Remove from the oven and leave on a wire rack until cool. Carefully remove from the tin by sliding a knife around the edge to loosen and carefully upending it onto a serving plate.
