I’ve done it! I made a delicious pineapple upside-down cake that is both delicious and vegan! Yes I know it is a bit messy (ok maybe more then a bit) but it’s not how it looks it’s about how it tastes!! It holds up well and I don’t think it made it through one day (it was eaten to quickly😊😆).
No this cake does not use those red dyed, so unhealthy, jarred cherries you buy at the store, no. These use healthy black cherries that taste better in my opinion.🍒
Pineapple. I buy fresh cored pineapple and slice it myself, but canned will work. (Fresh is best).
Black cherries. I used frozen black cherries but fresh should work too.
Flour. In cakes I usually use all purpose flour but spelt always works too.
Almond milk. I used almond milk but a nut free milk or any dairy free milk will work.
Rice vinegar. Vinegar was used in this cake but I’m sure lemon juice would be a great substitute!
• category: American
• serves: 8-10 unless you really love it
• prep time: 10-12 minutes
• bake time: 55-60 minutes
The pineapple upside-down top
• pineapple slices.
• frozen black (cherries or fresh).
• 1/4 cup of refined coconut oil or vegan butter.
• 1 tbsp brown sugar.
• 1 3/4 cup of all purpose flour.
• 1/2 cup of cane sugar.
• 1 tsp baking soda.
• 1/8 tsp sea salt.
• 3/4 cup of almond or dairy free milk.
• 1/4 cup of applesauce or pineapple juice (reserves liquid in canned pineapple).
• 1 tsp vanilla extract.
• 1/3 cup extra virgin olive oil.
• 1 tbsp vinegar or lemon juice (I used rice vinegar).
Pineapple upside-down top
Melt the coconut oil and pour into a round baking pan. Add the brown sugar and mix. Place the pineapple slices in the pan and cut some in half for the sides. Place cherries in wherever you can.
Preheat oven to 350•f
mix all the batter ingredients together in a large bowl or electric mixer.
Pour over the pineapple in the baking pan. Bake at 350•f for 55-60 minutes. After baking cool for 10 minutes.
Then dump onto a plate by turning upside-dyown. Enjoy!
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