Vegan Pineapple Upside Down Cake Recipe - Roscoe Dash Ready Set Go - Vegan Dessert Recipes
Vegan Pineapple Upside Down Cake on The Sweetest Vegan.
1 cup brown sugar
½ cup vegan margarine
1 can pineapple slices, save the liquid
1 can of dark sweet cherries
1 1/3 cup all purpose flour
1 cup granulated sugar
1/3 cup shortening
2 tablespoon baking power
1 tablespoon white vinegar
½ tsp salt
¾ cups non dairy milk
1/3 cup applesauce
1/3 cup pineapple juice
Heat oven to 350 degrees Fahrenheit.
For the topping: In a small saucepan, melt the margarine on medium heat. Stir in the brown sugar. Heat until bubbles form and do not stir. Keep warm until used in assembly.
For cake batter: In a large mixing bowl, add in flour, sugar, shortening, baking powder, white vinegar, salt, non dairy milk, and applesauce. Mix with an electric hand mixer on low for 1 minute. Then mix on medium speed for 3 minutes, until batter is smooth.
Assemble: In a 9-inch round cake pan, pour in brown sugar mixture. Arrange pineapple slices in a decorative manner. Place the cherries inside the pineapple holes. Pour cake batter on top of the pineapples and stuff.
Bake for 50 — 55. When cake is done immediately place serving plate on top and flip the cake on to the plate. Let the cake pan remain on top until brown sugar has run out. Serve warm.
Roscoe Dash, “She so turned up sideways, she stuck and she can’t turn down.”
Enjoy your Vegan Pineapple Upside Down Cake
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