Pineapple Upside Down Cake
Servings: 6 Servings
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Ingredients
- 1/4 cup vegan butter melted
- 1/2 cup coconut sugar
- 7 canned pineapple slices
- 13 maraschino cherries
- 1 3/4 cup All Purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 cup soy milk
- 1 flax seed egg 1 tablespoon flax seeds with 3 tablespoon water, let sit for 15 minutes
- 1 teaspoon vanilla extract
- 1/4 cup canola oil
Instructions
- Preheat the oven to 350 degrees F.
- Well grease a 9 x 9 cake pan.
- Melt the vegan butter in the microwave or on the stove and then pour it into the bottom of the cake pan. Spread it with a pastry brush so it covers the bottom of the pan.
- Evenly sprinkle the brown sugar over the melted butter.
- Arrange the pineapple slices in the pan.
- Place maraschino cherries to fill in any spaces. Set pan aside.
- To prepare the cake batter: sift the flour into a mixing bowl.
- Add the granulated sugar and baking soda. Mix well to combine.
- Combine the soy milk, vanilla and canola oil in a small mixing bowl. Whisk together until well combine.
- Add milk mixture to the flour mixture. Stir with a spoon until just combined.
- Pour batter over the pineapple slices and spread it evenly and smoothly with the back of a spoon or spatula.
- Place pan in the oven and bake for 30-55 minutes.
- Test for doneness by inserting a tester into the center of the cake. It's ready when it comes out clean. Make sure to only insert tester shallowly as the fruit base will remain moist and sticky.
- Let the cake cool for 10 minutes before inverting it onto a cake plate.
- Slice and serve while still warm.