Ingredients:
For the topping:
1 can (20 oz) pineapple slices (or fresh pineapple slices)
1/4 cup vegan butter, melted
1/2 cup brown sugar
For the cake batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup vegetable oil
1 cup unsweetened almond milk (or any non-dairy milk)
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease a muffin tin with vegan butter or cooking spray.
Drain the pineapple slices and reserve the juice. Cut each pineapple slice into smaller pieces to fit into the muffin tin.
In a small bowl, mix together the melted vegan butter and brown sugar until well combined. Spoon about a tablespoon of the mixture into the bottom of each muffin cup.
Place a piece of pineapple on top of the butter and sugar mixture in each muffin cup.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
In a separate bowl, whisk together the vegetable oil, almond milk, vanilla extract, and 1/4 cup of the reserved pineapple juice.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Spoon the batter over the pineapple slices in the muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove from the oven and let the cakes cool in the muffin tin for 5 minutes
