Sunday, 28 October 2012

Pineapple Upside-down Cake

I love this cake and I have been desperate to share the recipe for ages. I had the joy of making (and eating) it again yesterday for a family gathering to celebrate my cousin Hazel's birthday so it seemed like the perfect time to get a cake post written up. It's super yummy and really easy as it's measured in cups and all the ingredients are just stirred together in one bowl. Oh, and of course it's also vegan!!

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.


Ingredients
  • 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
Directions
  • 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!!
There is usually an extra pineapple ring to snack on while the cake is baking and the bonus of a vegan cake mixture is that you can eat as much of it raw as you like!

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...

8 comments:

  1. It looks seriously yummy! Enjoy Handmade Monday!

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    1. Thanks Wendy, will be popping back tomorrow to catch up some more.

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  2. My upside down cakes never have looked this good. Hand a piece over then...or has it all gone now!

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    1. Ooops, too late...all gone! I'm sure they still taste great even if the fruit ends up a bit wonky.

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  3. I love pineapple upside down cake! remember making this at school. Yours look yummy. might make one!

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    1. Ooh you should it's so gooey and lovely!

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  4. Looks delicious :) Bet there is non left now!

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    1. It's all gone now but if I have time I'll be making one for next weeks meet up!!

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