Vegan Pineapple Upside-Down Cake
Written by McDonald, T. | Date 22 of May 2023
I loved this cake as a boy, but never got to have it much. How things have changed! This cake has a pineapple topping often with cherries. I love the different textures and sweet tastes this cake has to offer. It is great warm or cold. You can have it with cream, ice-cream, custard or just on its own.
For the topping
- 5 – 6 pineapple rings, fresh is better.
- 50 g softened vegan butter
- 50 g light soft brown sugar
- 7 glacé cherries
For the cake
- 2/3 cup plain vegan yogurt
- 1/3 cup of vegan milk
- 1/3 cup rapeseed oil (any vegetable oil will do)
- 1/3 cup of pineapple juice
- 1 tbsp of white vinegar
- 1 tsp vanilla extract
- 1 and 1/2 cups of self rasing flour
- 3/4 cup sugar
- 1 and 3/4 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- Mash the light brown sugar and vegan butter together into a paste.
- Spread this over the bottom and up the sides of the cake tin.
- Place the pineapple rings in the tin and fill the gaps with the glacé cherries and smaller segments of pineapple.
- Set aside while you complete the next step.
For the cake batter
Sift the flour into a mixing bowl.
Add the sugar, salt, bicarbonate of soda, and baking powder.
In a separate bowl, add all the wet ingredients and whisk together.
Make a well in the middle of the dry ingredients and pour in the wet ingredients. Lightly mix together with a balloon whisk. Not too much or you will make the cake tough.
Pour the cake batter over the pineapple topping.
Place in the oven on the lower middle shelf at 170 C for 45 – 50 minutes.
Test with a cake tester. If the cake tester comes out clean, your cake should be ready.
Leave to cool in the tin for at least 10 minutes before attempting to turn the cake over.
Place either a cake board or a large plate on top of the cake tin. In one confident movement, turn the plate and cake tin with cake in over as one object. Don't mess this up!