Vegan Upside Down Cake
Equipment
- 8" Cake tin
Materials
Pineapple Topping
- 45 g (3 tbsp) vegan butter
- 75 g (1/3 cup + 1 tbsp) light brown sugar or muscavado sugar
- about 7 pineapple rings from a can (keep the juice for later in the recipe)
- maraschino or glace cherries as needed
Cake
- 190 g (1 1/2 cups + 1 tbsp) All-purpose flour
- 1 tbsp cornstarch
- 140 g (2/3 cup) granulated sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 100 g (1/3 cup +1 Tbsp + 1 tsp) non-dairy milk, unsweetened room temp
- 45 g pineapple juice reserved from the pineapple can
- 45 g non-dairy yogurt, unsweetened
- 60 g (1/4 cup) neutral oil
- 60 g (1/4 cup) vegan butter, melted preferably from vegan butter sticks made for baking
- 1 1/2 tsp vanilla extract
- 1 tsp apple cider vinegar, white distilled vinegar, or lemon juice
Instructions
- Preheat oven to 350°F
Pineapple Topping
- Grease a 8" round cake tin with butter or oil. It should be at least 2" high. It should not a springform pan with a loose bottom.
- In a medium pan, melt the vegan butter on medium heat. Once melted, stir in the brown sugar until it dissolved. Pour into the cake tin and spread evenly across the bottom.
- With a paper towel, thoroughly blot out any excess moisture from the pineapple and cherries. You want it to be fairly dry.
- Arrange the pineapple rings on the bottom of the cake pan, you might have to squish some together. Then add a cherry to the middle of each pineapple and in any empty gaps.
- Place the cake tin in the fridge while you prepare the cake batter.
Cake
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk together the milk, pineapple juice, yogurt, oil, melted butter, vanilla, and vinegar.
- Pour the wet ingredients into the dry and carefully mix together until no more dry lumps, but don't over mix the batter.
- Pour the batter over the pineapples and cherries in the cake tin. Smooth the top and place in the oven. Bake for 50 minutes until a skewer entered into the middle comes out clean. Be carefully not to push it all the way down because it can hit the fruit and come out wet even if the cake is cooked.
- Let the cake cool for 15 minutes in the cake tin, then run a knife along the edge and turn onto a plate. The bottom is now the top.
- Let cool at room temperature for a couple hours before serving.
Notes
- I recommend using the gram measurements for baking because it gives more accurate results.
- This is a very tender cake, so to have clean slices, it's best to wait for it tot cool completely. Don't place it in the fridge because it can make it dense.