Pineapple Upside Down Cake

We’re taking you to the tropics with this vibrant and lush dessert!
This uber moist and buttery vanilla cake is infused with pineapple juice, caramelised with coconut sugar and bejewelled with red cherries. Can’t get more retro than this, right? Serve it with your favourite ice cream or a dollop of whipped cream.
Bake, flip and enjoy, it’s really that simple!

INGREDIENTS:-

(For the topping)

• 1/4 cup vegan butter
• 1/2 cup coconut sugar
• 10 pineapple slices
• 10-15 red cherries

(For the cake)

• 1 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup vegan butter, melted
• 1 cup coconut sugar
• 2 tsp vanilla extract
• 1/2 cup pineapple juice
• 1/4 cup plant-based milk
• 1 tbsp apple cider vinegar

INSTRUCTIONS:-

For the cake batter :

1. In a small bowl, whisk the milk and apple cider vinegar together. Set aside until the mixture thickens and curdles.
2. In a large bowl, combine sugar, butter and vanilla extract. Using a hand mixer or a stand mixer, beat until light and fluffy.
3. Add the curdled mixture and beat until incorporated.
4. Sift in the flour, baking powder and baking soda.
5. Pour in the pineapple juice and continue to whisk until the batter turns smooth.

For the topping :

1. Place the sugar and butter in a saucepan over medium heat. Stir until the butter has melted and the sugar has dissolved.
2. Continue to cook until the sugar starts to caramelise. Remove from heat and pour it into your prepared baking pan.
3. Arrange the pineapple slices on top of the sugar mixture and place a cherry in the middle of each pineapple and anywhere else on the bottom you’d like to fill.

To bake :

1. Pour the cake batter into the pan over the pineapples. Tap the pan on the counter to release air bubbles and smooth the top to an even layer.
2. Bake in a preheated oven at 350 degrees F for 40 – 50 minutes, or until the top turns golden-brown, the edges start to pull away and the cake passes the toothpick test.
3. Remove the cake from the oven and cool on a wire rack for about 20 minutes before inverting it onto a cake stand.
4. Slice and serve warm with a scoop of ice cream.