Tuesday, August 5, 2014

vegan upside-down pineapple cake

soooo basically this cake is freakin' genius. and of course i couldn't just not share this creation so here you go and you are very much welcome... keep in mind that i did not come up with this brilliant recipe myself. i tweaked this (vegan society) recipe. now, shall we get started? 

your ingredients include:
2 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1-1.5 teaspoons of pumpkin pie spice*
1 cup of shredded coconut
1/4 cup slivered almonds
1 cup almond milk
2 tablespoons brown sugar
1/3 of a can of pineapple chunks 

1. pre-heat oven to 350°f
2. mix first 8 ingredients in a medium bowl

optional, but if you would like... line your pan with baking paper to ease your clean up later...
3. lay your pineapple chunks/slices or whatever kind you have available
4. sprinkle the brown sugar over the pineapple

note: when i first made this, i used a bit of pineapple juice and mixed the brown sugar then poured it over the pineapple layer... however it bubbled over the pan and it can make a mess so sprinkling the sugar is definitely the way to go!

this time around, i felt the mixture needed a splash more of almond milk so i went ahead and added it. this recipe is very flexible. if you feel the need, add more of whatever you desire!

5. at this point the ingredients were well combined so get ready to dollop the mixture on top of the pineapple

6. bake for 60 minutes or until a toothpick comes out clean 

mine took about 70 minutes...

of course i couldn't wait so i dove into it right away, but i do prefer this cake cold... 

7. cut and refrigerate any leftovers in any air tightly lid container


* if you don't have 'pumpkin pie spice' you can always make your own. just mix equal amounts of cinnamon, ginger, nutmeg, and all spice. 


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