Vegan Pineapple Upside-Down Cake
Ingredients:
For the Pineapple Topping:
- 1 can (20 ounces) pineapple rings in juice, drained
- 1/4 cup vegan butter or margarine
- 1/2 cup brown sugar
- Maraschino cherries, for garnish
- For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened pineapple juice (reserved from the canned pineapple)
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- For the Pineapple Topping:
- In a small saucepan, melt the vegan butter over medium heat. Add the brown sugar and stir until it has dissolved and the mixture is bubbling.
- Pour the caramelized sugar mixture into the greased cake pan, ensuring it spreads evenly.
- Arrange the drained pineapple rings on top of the caramelized sugar in the cake pan. Place a maraschino cherry in the center of each pineapple ring and between the rings as desired.
- For the Cake Batter:
- In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt.
- In a separate bowl, combine the pineapple juice, vegetable oil, vanilla extract, and apple cider vinegar. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Carefully pour the cake batter over the pineapple and cherry layer in the cake pan.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for about 10 minutes in the pan.
- Place a serving plate on top of the cake pan and carefully invert the cake onto the plate. Allow any caramelized topping to drizzle over the cake.
- Let the Vegan Pineapple Upside-Down Cake cool completely before serving.
- Nutrition Facts:
- (recipe serves 8):
- Calories: 355
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 311mg
- Total Carbohydrates: 61g
- Dietary Fiber: 1g
- Sugars: 41g
- Protein: 2g
