Ingredients and Weight:
- 1 can (14 oz) pineapple slices, drained
- 1/2 cup granulated sugar
- 1/2 cup vegan butter, melted
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup almond milk
- 1/4 cup apple cider vinegar
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
- Sprinkle the pineapple slices evenly over the bottom of the prepared pan.
- In a small bowl, combine the granulated sugar and melted butter. Pour this mixture over the pineapple slices.
- In a large bowl, whisk together the flour, brown sugar, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the almond milk and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
- Pour the batter over the pineapple mixture.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
Nutritional Information:
- Calories: 250 per slice
- Fat: 10 grams
- Saturated Fat: 2 grams
- Cholesterol: 0 milligrams
- Sodium: 150 milligrams
- Carbohydrates: 40 grams
- Dietary Fiber: 2 grams
- Sugar: 25 grams
- Protein: 3 grams
Dish Characteristics:
- Moist and flavorful
- Sweet and tangy
- Perfect for any occasion
User Comments:
- "This is the best vegan pineapple upside-down cake I've ever had!"
- "I love the combination of the sweet pineapple and the tangy cake."
- "This cake is so easy to make and it always turns out perfect."
Special Precautions and Tips:
- To make sure the cake is completely vegan, be sure to use vegan butter and almond milk.
- If you don't have a cake pan, you can also use a 9-inch cast iron skillet.
- Let the cake cool slightly before inverting it to prevent the pineapple from sticking to the pan.
