In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.
Today I am sharing my tenth re-creation. Using a number generator, I landed on page 288 of Isa Does It and the result was a recipe for a Pineapple Upside Down Cake. Check out the menu category to see my past attempts. Without further ado, let’s see how I went below.
PINEAPPLE UPSIDE DOWN CAKE – THE RECIPE
– 3/4 cup of your favourite Non Dairy Milk
– 1 tsp of Apple Cider Vinegar
– 1/4 cup plus two tsps of Canola Oil
– 1/2 cup of Light Brown Sugar
– 6 to 9 Pineapple Rings (fresh or canned)
– 1/4 cup of Granulated Sugar
– 1/4 cup of Unsweetened Applesauce
– 2 tsps of Pure Vanilla Extract
– 1 1/4 cups of All Purpose Flour
– 1 1/2 tsps of Baking Powder
– 1 tsp of Cinnamon
– 1/2 tsp of Allspice
– 1/2 tsp of Salt
Optional: Maraschino Cherries or Fresh Raspberries
1.) Preheat the oven to 375 F (180 C). Lightly grease a cake tin and line it with parchment. Pour the milk into a small bowl and add the apple cider vinegar. Set aside to curdle.
2.) Grease the parchment paper with 2 teaspoons of the oil. Sprinkle 1/4 cup of the brown sugar in a relatively even layer over the oil. Layer in the pineapple rings and set aside.
3.) To make the batter, whisk (in a large bowl) together the curdled milk, remaining 1/4 cup of brown sugar, granulated sugar, remaining 1/4 cup of canola oil, applesauce and vanilla. Sift in the flour, baking powder, cinnamon, allspice and salt. Whisk until smooth.
4.) Pour the cake batter over the pineapple rings. Bake for 40 to 45 minutes or until a knife inserted through the centre comes out clean.
5.) Let cool for 15 minutes or so. Now, invert the cake onto a plate and peel away the parchment. Continue to let cool. Top with cherries or berries, slice and serve.
PINEAPPLE UPSIDE DOWN CAKE – THE RESULT
I’ll admit, I was hesitant about making this at first because it seemed quite complicated. Luckily, my wonderful mother walked me through it and it turned out amazing! The caramelised pineapple rings and spongy cake made it almost melt in your mouth. My daughter had several helpings. I honestly wouldn’t change a thing about this recipe. It’s my favourite creation so far and I highly recommend it.
I hope you enjoyed this post in The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!
Peace & Love xoxo