Ingredients
For the Topping:
¼ cup Vegan Butter (56g) Melted
½ cup Light Brown Sugar (100g)
10-12 Slices Pineapple Canned
15-20 Maraschino Cherries
For the Cake:
1 ¾ cups All Purpose Flour (220g)
1 cup White Granulated Sugar (200g)
1 tsp Baking Soda
½ tsp Salt
¾ cup Soy Milk (180ml) or other non-dairy milk
¼ cup Pineapple Juice (60ml) reserved from the can or use fresh
2 tsp Vanilla Extract
⅓ cup Canola Oil (80ml) or other vegetable oil
1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
Instructions
Spray a 9-inch round cake pan with non-stick spray.
Melt the vegan butter and then pour it out into the bottom of the cake pan and spread it around so it lines the bottom evenly.
Sprinkle the brown sugar over the melted butter and spread it around evenly.
Then layer the pineapple slices along the bottom. Cut some slices in half and use those to go up along the sides (see our photo).
Place maraschino cherries everywhere you find a gap.
Set the prepared cake pan aside while you prepare your cake batter.
Preheat the oven to 350°F (180°C).
Sift the flour into a mixing bowl and add the white sugar, baking soda and salt and mix together.
Then add in the soy milk, pineapple juice, vanilla, oil and vinegar and whisk together with a hand whisk until just combined.
Pour out over the pineapple slices and smooth down with the back of a spoon.
Place into the oven and bake for 55 minutes. Bring it out at the 30 minute mark and cover loosely with foil and return to the oven for another 25 minutes. The foil will prevent it from over-browning.
