Pink Pineapple Upside Down Cakes
These easy and colourful Pink Pineapple Upside Down Cakes are a quick and delicious vegan treat for yourself and your loved ones.
| Servings | Prep Time |
| 7personal-sized cakes | 20minutes |
| Cook Time |
| 20-25minutes |
|
|
Ingredients
For each pan
- 2teaspoons melted vegan butter
- 1Tablespoon brown sugar
- 1slice pink pineappleCostco had the pink pineapples on sale, but you could use regular pineapple slices and add a little food colouring to the cake to make it pink instead.
Cake
- 1 1/2cups all purpose flouror cake flour
- 1/2cup sugar
- 1teaspoon baking powder
- 1/2teaspoon baking soda
- 1/2teaspoon salt
- 2 egg replacersI used Bob’s Red Mill Egg Replacer.
- 1/4cup coconut yogurtvegan, of course
- 1/4cup plant milk
- 2teaspoons vanilla
- toasted coconutoptional but delicious
Instructions
Pans
- Heat oven to 350 degrees F.
- Prepare 6-7 personal sized pans by buttering the sides, drizzling in the melted butter and sprinkling in the brown sugar.
- Cut your pineapple into the shape needed and put a slice into each pan.
Cake Batter
- Prepare your egg replacer as indicated on package. (Add 2 Tablespoons of water to 1 Tablespoon of egg replacer and let sit for a few minutes until gelled.)
- In a bowl, sift together the dry ingredients.
- In a mixing bowl, stir together the egg replacers, the yogurt, milk and vanilla. (A little red food colouring would be fun if your pineapple is yellow.)
- Mix in the sifted dry ingredients until smooth.
- Divide the batter evenly between the pans.
- Bake for 20-25 minutes. While still warm, turn the pans upside down on to a serving plate. Sprinkle with a little toasted coconut, if desired. Also great served with some whipped coconut cream!
- These are delicious to eat while warm, but great when cool, too! Enjoy!
Recipe Notes
Franke was supervising this one!
