Vegan Pineapple Upside Down Cake - fat free 1
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 249.3
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 306.8 mg
- Total Carbs: 61.4 g
- Dietary Fiber: 1.3 g
- Protein: 2.7 g
Introductionadapted from an online one I found adapted from an online one I found
Flour, white, 1.5 cup
Granulated Sugar, 1 cup
Baking Soda, 1 tsp
Salt, .5 tsp
Pineapple, canned, 2.25 cup (20 oz can), crushed, sliced, or chunks (reserve the juice for use in the cake batter)
Applesauce, unsweetened, .33 cup
Lemon juice, 2 tbsp
Brown Sugar, .25 cup, unpacked
Vanilla Extract, 2 tsp (or coconut extract, or rum)
When making a half-batch I actually keep all the soda, salt, and lemon juice the same... so you may wish to double these in the full batch of this cake. This is a very sugary cake so even though it is technically fat-free... it is not a free food. =) But it's nice for an extra special treat.
Arrange pineapple slices in the pan (and maraschino cherries &/or pecans if using - not included in nutritional values here) and set aside.
Mix up the cake batter with everything else except the brown sugar. If you didn't get about a cup of juice from your canned pineapple then make up the difference with water (or you can use lemon or orange juice).
Don't over-mix, quickly stir the batter up and pour the batter carefully over the slices. Bake for 25-35 minutes or until done. Let rest in the pan for a few minutes then flip the cake onto a plate and sprinkle the brown sugar on while it's still very hot. Let the cake cool for at least 15-20 minutes, and serve.
Serving Size: 8-12 servings