Pineapple Upside-Down Cake, Vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/3 c vegan margarine (Becel, Earth Balance)1/2 c brown sugar1 c fresh pineapple chunks2 1/2 c all purpose white flour1 1/3 c sugar1/2 tsp salt2 tsp baking powder1/2 c vegetable (canola) oil1 c soy milk (Natural original light)1 tsp vanilla extract1/2 c unsweetened applesauce
Preheat oven to 350
In small pot, melt margarine and add brown sugar. Stir over low till sugar dissolves then remove from heat.
Grease and flour 10" springform pan. Spread margarine-sugar mixture evenly across pan then place pineapple chunks.
In large bowl combine flour, sugar, baking powder and salt.
Add oil, milk, applesauce and vanilla. Stir until well combined.
Pour cake batter over pineapple in pan.
Bake 50-60 minutes till toothpick comes clean from centre.
Run knife around the outer ring. Let cool completely before removing, then gently invert onto serving plate. Remove the bottom of the springform pan.
Serving Size: Nutrition calculated for 16 slices
In small pot, melt margarine and add brown sugar. Stir over low till sugar dissolves then remove from heat.
Grease and flour 10" springform pan. Spread margarine-sugar mixture evenly across pan then place pineapple chunks.
In large bowl combine flour, sugar, baking powder and salt.
Add oil, milk, applesauce and vanilla. Stir until well combined.
Pour cake batter over pineapple in pan.
Bake 50-60 minutes till toothpick comes clean from centre.
Run knife around the outer ring. Let cool completely before removing, then gently invert onto serving plate. Remove the bottom of the springform pan.
Serving Size: Nutrition calculated for 16 slices
Nutritional Info Amount Per Serving
- Calories: 261.4
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 175.4 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 0.9 g
- Protein: 3.0 g
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