Vegan pineapple upside down cake
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By Sif Delvoye
Vegan pineapple upside down cake
4 steps
Prep:1hCook:35min
Updated at: Thu, 17 Aug 2023 04:04:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
37
High
Nutrition per serving
Calories371.8 kcal (19%)
Total Fat17.6 g (25%)
Carbs53.4 g (21%)
Sugars38.9 g (43%)
Protein1.9 g (4%)
Sodium404.4 mg (20%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
7 servings
Instructions
Step 1
STEP 1 Heat oven to 180C/160C fan/gas 4.
Step 2
STEP 2 For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
Step 3
STEP 3 Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
Step 4
STEP 4 Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.
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