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Vegan Pineapple Upside Down Cake

Happy Birthday Dad!

Ingredients:

1 cup packed dark brown sugar, divided
8 oz. fresh pineapple slices
20 whole maraschino cherries
3 T. Egg Replacer & ¼ cup hot water (or 1/2 ripe Banana)
3/4 cup whole wheat flour
1 cup all-purpose flour
1 ½ t. baking powder
1 t. baking soda
½ t. salt
¼ cup agave nectar
3/4 cup lite coconut milk
1 6oz dairy-free vanilla or coconut soy yogurt
2 T. canola oil

Directions:

1. Preheat the oven to 375. Lightly oil a 9” round cake pan and line with parchment. Lightly oil the parchment paper. Sprinkle the oiled paper with ¼ cup of the dark brown sugar, arrange the pineapple slices and cherries on top of the sugar, and set aside.

2. In a small cup or bowl, combine the Egg Replacer and hot water until the mixture is congealed (or mash the 1/2 banana). Set aside.

3. In a medium-sized mixing bowl, sift together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt and the rest of the dark brown sugar. In another small bowl, mix together the Egg Replacer mixture (or mashed banana), agave nectar, lite coconut milk, soy yogurt and canola oil. Add the wet ingredients to the dry, mixing until just combined. Pour the batter over the pineapple/cherry slices and bake until firm to the touch, about 35 minutes. Allow the cake to cool for 20 minutes on a wire cooling rack until turning out onto a serving platter. Serve warm or cold.

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About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

3 responses »

  1. Oh yum! I just love the caramelized pineapple of pineapple upside cake. Love your vegan version.

    Reply
  2. I just made this pineapple upside down cake and I have to say it was delicious! I changed only a couple of things, but they weren’t really changes, just substitutions. First of all, I used half brown sugar and half coconut sugar to add a bit of a tropical flair and reduced the total amount of sugars by 1/4 cup – total 3/4 cup of brown sugar/coconut sugar mix. As this recipe also calls for agave syrup I felt the reduction of the sugar was necessary for my taste. Personal preference only here!
    I also substituted unsweetened applesauce for the yogurt and omitted the oil entirely and replaced it with 1/4 cup of pineapple juice from the canned pineapple. (If using fresh pineapple, put some spears in a baggie for a day or two and you will have enough juice to use in this recipe).
    I added some toasted shredded coconut in the bottom of the pan along with the pineapple rings.
    The cake was beautifully moist, delicious and flavourful. As my substitutions were only minor changes I would think the cake, using all the original ingredients and directions, would be just as fabulous!
    Thank you for a terrific healthy vegan recipe. I will definitely make this again and often!

    Reply

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