VEGAN PINEAPPLE-UPSIDE DOWN CAKE
Make and share this Vegan Pineapple-Upside Down Cake recipe from Food.com.
Provided by hipbonez
Categories Dessert
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix flour, sugar, baking soda, and salt in a large bowl.
- Pour juice off can of pineapple into 1 cup measuring cup--it should be about 3/4 cup juice. Add water to make 1 cup.
- In a separate bowl, combine apple sauce, lemon juice and juice water.
- Dump pineapple chunks into the bottom of a 12 inch spring form pan (you could use an 8x8 or other sized spring form, just adjust cooking time).
- Sprinkle with brown sugar.
- Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps.
- Pour into pan on top of the pineapple/brown sugar mix.
- Bake for 25-35 minutes or until golden on top and a toothpick inserted in the center comes out clean.
- Let cool and loosen sides of cake from pan. Place serving plate on top of cake.
- Flip cake over onto serving plate and remove pan bottom.
Nutrition Facts : Calories 263.4, Fat 0.3, Sodium 307.2, Carbohydrate 63.9, Fiber 1.2, Sugar 44.3, Protein 2.8
VEGAN PINEAPPLE CAKE
Make and share this Vegan Pineapple Cake recipe from Food.com.
Provided by Engineer in the Kit
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Arrange pineapple slices on the bottom of a 12-inch spring form pan. Place a cherry in the middle of each pineapple ring. Sprinkle with the brown sugar.
- Mix flour, sugar, baking soda, and salt in a large bowl.
- Pour juice off pineapple can into a measuring cup, add water to make 1 cup. Add to the pineapple juice mix, oil and vinegar.
- Mix wet ingredients into the dry ingredients (don't overmix). Dump the mix into the spring form.
- Bake for 38-40 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool for 20 minutes, loosen sides of ring using a knife or a spatula. Remove ring. Flip cake onto a serving plate and remove bottom.
Nutrition Facts : Calories 185.3, Fat 6.3, SaturatedFat 0.5, Sodium 204.4, Carbohydrate 31.3, Fiber 1.2, Sugar 17.7, Protein 1.9
VEGAN PINEAPPLE UPSIDE-DOWN CAKE
Best ever! Adapted from Baypuppy's recipe. This makes a pretty sweet, moist vegan pineapple upside-down cake.
Provided by Kyeemah
Categories Pineapple Upside-Down Cake
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Drain pineapple juice from the can into a 1-cup liquid measure and add enough water to make 1 cup; set aside. Dump pineapple chunks into the bottom of a 12-inch springform pan and sprinkle brown sugar over top.
- Combine pineapple juice mixture with oil, vanilla, and vinegar in a bowl.
- Mix flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Mix in wet ingredients, stirring quickly to combine and get out any big lumps. Pour into the the pan on top of the pineapples and brown sugar.
- Bake until the top is golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
- Remove from the oven and let cool in the pan, about 30 minutes. Loosen the sides of the cake from the pan, then remove the side ring. Place a serving plate on top and flip cake over. Remove the pan bottom and serve.
Nutrition Facts : Calories 340.5 calories, Carbohydrate 61.6 g, Fat 9.5 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 306.3 mg, Sugar 42.2 g
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