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Pineapple Upside-Down Cake [Vegan]
This pineapple upside-down cake is just like the one that's probably camping out in the recesses of your dessert memories – but way better than that. Sweet caramelized pineapple rings, fluffy and tender cake, even the Maraschino cherries make an appearance!
Ingredients You Need for Vintage Pineapple Upside-Down Cake [Vegan]
How to Prepare Vintage Pineapple Upside-Down Cake [Vegan]
- Preheat oven to 350°F.
- In a large mixing bowl, whisk together the dry ingredients. Make a well in the center and add the soy milk mixture, the egg replacer, vanilla and canola oil. Mix to combine.
- In the bottom of your 9x13-inch pan, combine the melted non-dairy margarine and brown sugar and spread out as evenly as possible.
- Place the nine pineapple rings over the mixture, placing a cherry in the middle of each ring. Pour the cake batter over the fruit and spread out, again as evenly as possible, with a spatula.
- Bake for about 30 minutes, until the cake bounces back at your touch and you can see the bottom layer start to caramelize around the sides of the pan.
- Let cool in the pan on a baking rack, for about 15 minutes. Loosen the edges with a butter knife, then turn over onto a serving plate. Serve hot, warm or even at room temperature.
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Made this for Christmas dinner. It was a Big Hit. My non-vegan daughter even had it for breakfast. Delicious and easy.