Vegan Dessert Recipe: Pineapple Upside-Down Cake

Pineapple Upside Down Cake

How retro is this? No vintage themed party or fair would be complete without one of these as a centrepiece. Prep: 15 minutes | Cook: 40 minutes

Ingredients, Serves: 8-10
1/4 cup agave nectar
1 Tbsp lemon juice
1 pineapple, cut into chunks or rings, or 1 can unsweetened pineapple
1 1/2 cups whole wheat pastry flour
2 1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1 cup soy or rice milk
1/2 cup agave nectar and/or brown rice syrup and/or maple syrup
1 1/2 tsp vanilla

Preheat oven to 350 degrees. Lightly oil a 9-inch cake pan or use a non-stick pan. Drizzle the sweetener and lemon over the bottom of the pan. Arrange the fruit to cover the bottom of the pan.

Mix the dry ingredients well. In a separate bowl, whisk together the wet ingredients. Add wet to dry, stir well, then pour over the fruit. Bake until the center tests done, about 40 minutes. Allow to cool for 10 minutes and then invert onto a cooling rack or pretty plate.

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