Pineapple Upside-Down Cake

This Vegan Pineapple Upside-Down Cake is a delightful twist on the classic dessert, featuring sweet caramelized pineapple and a moist, fluffy cake. Perfect for a cozy dinner for two, it's a guilt-free indulgence that will satisfy your sweet tooth.

Ingredients

• all-purpose flour - 1 cup (120g)
• brown sugar - 1/2 cup (100g)
• unsweetened almond milk - 1/2 cup (120ml)
• coconut oil - 2 tablespoons (30ml), melted
• baking powder - 1 teaspoon
• vanilla extract - 1 teaspoon
• pineapple slices - 4 rings (fresh or canned)
• maple syrup - 2 tablespoons (30ml)
• cinnamon - 1/2 teaspoon
• salt - 1/4 teaspoon

Steps

1. Preheat your oven to 180°C (350°F).
2. In a small bowl, mix the maple syrup and melted coconut oil. Pour this mixture into the bottom of a 6-inch (15 cm) round cake pan.
3. Arrange the pineapple slices on top of the syrup mixture in the cake pan.
4. In a medium mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, and salt.
5. In another bowl, whisk together the almond milk and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
7. Pour the batter over the pineapple slices in the cake pan, smoothing it out evenly.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let it cool for 10 minutes before inverting onto a serving plate.
10. Serve warm and enjoy your vegan pineapple upside-down cake!

Nutrition

• Calories: 280
• Protein: 3 g
• Carbs: 53 g
• Fiber: 2 g
• Sugar: 22 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 7 g
• Unsaturated Fat: 1 g
• Water: 0.12 L

Health Benefits

• Contains fiber from pineapple, which aids in digestion.
• Low in saturated fat and cholesterol-free, making it a heart-friendly dessert.

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