Experience the ultimate indulgence with this Vegan Pineapple Coconut Upside-Down Cake, renowned for its incredibly soft and moist texture. This cake combines the tender, buttery goodness of the sponge with a caramelized brown sugar pineapple and coconut topping. The pineapple rings not only add a delightful aesthetic but also infuse the cake with their juicy flavor, creating a perfect harmony of taste and texture. This recipe is a vegan twist on a classic dessert, promising a delicious experience with every bite.
Ingredients:
- Topping:
- 50g dairy-free butter
- 50g light soft brown sugar
- 5 pineapple rings (from a can)
- 30g desiccated coconut
- Sponge:
- 220g self-rising flour
- 50g desiccated coconut
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 150g sugar
- 180ml dairy-free milk mixed with 1 tsp apple cider vinegar
- 50g pineapple juice
- 90g dairy-free yogurt
- 80g olive oil
Method:
- Preheat the oven to 170°C. Line an 18cm cake tin.
- Melt the dairy-free butter and pour it into the bottom of the tin. Top with brown sugar, coconut, and pineapple rings.
- Mix dairy-free milk with vinegar and set aside to thicken.
- Stir in the remaining wet ingredients.
- Gently mix in the sifted dry ingredients.
- Pour the batter over the pineapple in the tin and bake for 40-50 minutes.
- Once baked, flip the cake onto a serving plate and let it cool before slicing.
Enjoy this delightful Pineapple Coconut Upside-Down Cake, and feel free to share the recipe!