Pineapple Upside-Down Cake
Pineapple upside-down cake - soft, spongy and fruity, this retro cake is a delight to the eyes and the palate!
Servings: 8 servings
Calories: 263kcal
Ingredients
- 1 tbsp Sugar
- 5-6 Pineapple slices
- 1 3/4 cup Wholewheat flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tbsp Lemon zest
- 1/2 cup Sugar
- 1 1/4 cup Almond milk You can use any milk you prefer
- 1 tbsp White Vinegar
- 1/3 cup Coconut oil You can use any oil you prefer
- 2 tsp Vanilla extract
Instructions
- Preheat your oven to 180C. Grease a loose bottom 8" pan very well.
- Sprinkle 1 tablespoon of sugar at the bottom of the pan. Arrange the pineapple slices on top of the sugar.
- Sift the wholewheat flour, baking soda, baking powder, and salt in a large bowl. Mix in the sugar and lemon zest.
- In another bowl, combine almond milk and vinegar. Set aside for 5 minutes.
- Whisk in the coconut oil and vanilla extract.
- Pour the wet ingredients over the dry ingredients. Mix well until you get a thick batter with soft dropping consistency.
- Pour the batter into the prepared pan, on top of the pineapple slices, carefully.
- Bake at 180C for 40-45 minutes, until the cake is golden brown and a skewer inserted in the center comes out clean.
- Let the cake rest for 20-25 minutes, before turning it out on a cooling rack. Sprinkle with pistachio slivers and pomegranate arils and serve. Enjoy!
Nutrition
Serving: 1 Serving | Calories: 263kcal | Carbohydrates: 42g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 247mg | Potassium: 78mg | Fiber: 1g | Sugar: 20g | Vitamin A: 18IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 1mg