I love recipes that use cups as it means I get to use my wonderful baking bowls; they were a present from my friend Ro and are super cute and practical!
If you haven't tried vegan baking before this is a great place to start as there an no tricky ingredients to get hold of. The recipe is based on the Pineapple Upside-down Cake from the Vegan Society but instead of melting sugar with margarine, which is a bit too greasy, I use the juice from the pineapples, with the sugar and reduce it down to a syrup while at the same time caramelising the pineapple rings.
- ½ cup brown sugar
- 435g tin pineapple rings in own juice
- natural colour glace cherries
- 2 ½ cups plain flour
- 1 ¼ cups brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup rapeseed oil
- 1 cup soya milk
- 1 teaspoon vanilla essence
- ½ cup applesauce
- Preheat the oven to 180°C.
- Empty the pineapple rings and juice into a frying pan and add the ½ cup brown sugar. Simmer over a medium heat until the juice has reduced to a syrup and the pineapple rings have started to caramelise, then leave to cool.
- Grease a 10” spring form cake tin and line the bottom with baking paper. Place a sheet of tin foil underneath and turn up the edges in case of any leaks. Arrange the pineapple rings in the bottom of the tin and put a cherry in the centre of each ring. Pour over the leftover syrup.
- In a large mixing bowl combine the flour, sugar, baking powder and salt. Add the rapeseed oil, soya milk, applesauce and vanilla essence; stir well until all the ingredients are combined.
- Pour the cake mixture over the pineapple rings and bake for 50-60 minutes.
- Allow to cool before removing the outer ring on the cake tin, then turn out the cake on to a plate before gently removing the base and the baking paper.
- Enjoy with a big cup of tea!!
Have you tried vegan baking or have you got a favourite vegan cake recipe? Let me know if you give this one a try; I'm taling my cake and a cup of tead over to link up with Handmade Monday, come and have a look...