Pineapple Upside-Down Cake
Pineapple upside-down cake - soft, spongy and fruity, this retro cake is a delight to the eyes and the palate!
pineapple upside down cake, vegan pineapple upside-down cake, vegan pineapple cake
You can use any milk you prefer
You can use any oil you prefer
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!
Pineapple Upside-Down Cake -
-April 14, 2021