Delicate vegan cake with a perfect balance of sweet, salty and caramelized goodness!
Ingredients:
290 g (2 cups flour)
180 g (1 cup) sugar
8 g (2 tsp) baking powder
4 g (1/4 tsp) salt
240 ml (1 cup) almond milk (at room temperature)
80 ml (1/3 cup) pineapple juice (from same can used for pineapple slices)
70 ml (1/3 cup) vegetable oil
90 g (1/3 cup) apple sauce
40 g vegan butter
75 g (1/2 cup) brown sugar
8 pineapple slices
Step 1
Sift together the flour, sugar, baking powder and salt.
Step 2
Add almond milk, pineapple juice, vegetable oil and apple sauce. Mix well.
Step 3
Line a baking pan with parchment paper and cover with melted butter.
Sprinkle an even layer of brown sugar on top of the butter.
Step 4
Place the pineapple slices tightly next to each other on top of the brown sugar.
Pour the batter over the pineapple rings and bake at 350 degrees for about 50 minutes.
Step 5
Let it cool for 10 minutes in the baking pan then turn it over and take off the parchment paper.
Decorate with cherries or berries.
Note:
All the ingredients need to be at room temperature.
Pineapple Upside Down Vegan Cake
Ingredients
- 290 g flour
- 180 g sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 240 ml almond milk at room temperature
- 80 ml pineapple juice from same can used for pineapple slices
- 70 ml vegetable oil
- 90 g apple sauce
- 40 g vegan butter
- 75 g brown sugar
- 8 pineapple slices
Instructions
- Sift together the flour, sugar, baking powder and salt.
- Add almond milk, pineapple juice, vegetable oil and apple sauce. Mix well.
- Line a baking pan with parchment paper and cover with melted butter. Sprinkle an even layer of brown sugar on top of the butter.
- Place the pineapple slices tightly next to each other on top of the brown sugar. Pour the batter over the pineapple rings and bake at 350 degrees for about 50 minutes.
- Let it cool for 10 minutes in the baking pan then turn it over and take off the parchment paper. Decorate with cherries or berries.
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