Islander Pineapple Upside-Down Cake

My new favorite plant-based cookbook is Carolyn Scott-Hamilton’s The Healthy Voyager’s Global Kitchen (Fair Winds Press, January 2012), a delicious compendium of recipes from around the world. Regardless of any dietary restrictions you may have, The Healthy Voyager cookbook offers alternatives on how to prepare a vast array of popular international recipes. Craving the taste of the Islands? Sink your fork into this yummy Caribbean-inspired vegan dessert.
My new favorite plant-based cookbook is Carolyn Scott-Hamilton’s The Healthy Voyager’s Global Kitchen (Fair Winds Press, January 2012), a delicious compendium of recipes from around the world. Regardless of any dietary restrictions you may have, The Healthy Voyager cookbook offers alternatives on how to prepare a vast array of popular international recipes. Craving the taste of the Islands? Sink your fork into this yummy Caribbean-inspired vegan dessert.

Islander Pineapple Upside-Down Cake

Serves 6

For topping:

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• 1/4 cup vegan butter

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• 1/2 cup packed brown sugar

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• 1 small pineapple, sliced into thin rings or 1 (19-ounce) can pineapple slices

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• 6 pitted cherries, halved

For cake:

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• 1 cup cake flour

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• 1 teaspoon baking powder

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• 1/4 teaspoon salt

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• 1/4 cup vegan butter, softened

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• 1/2 cup sugar

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• 3 egg replacers

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• 1 teaspoon pure vanilla extract

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• 1/2 cup soymilk

Directions:

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1. For the topping, melt the butter in an ovenproof 9-inch skillet over medium heat. Add brown sugar and stir until a caramel-type sauce begins to form, 2 to 3 minutes.

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2. Remove skillet from the heat and arrange the pineapple slices on the bottom of the skillet and place a cherry-half round-side down into the holes in the pineapple slices.

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3. For the cake, preheat oven to 350 degrees F.

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4. In a medium bowl, whisk together flour, baking powder, and salt.

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5. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg replacers, one at a time. Add vanilla and beat again.

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6. Slowly add flour mixture to butter mixture, alternating with the milk, and beat until smooth. Pour cake mixture over pineapples in the skillet.

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7. Bake for 30 to 35 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool for 5 minutes on a wire rack.

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8. Run a knife or spatula around the outside edges to loosen and invert the cake onto a serving plate.

More tasty vegan cake recipes!