Sumptuous Vegan Pineapple Coconut Upside-Down Cake: Soft and Moist

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:

1. Preheat the oven to 170°C. Line an 18cm cake tin.
2. Melt the dairy-free butter and pour it into the bottom of the tin. Top with brown sugar, coconut, and pineapple rings.
3. Mix dairy-free milk with vinegar and set aside to thicken.
4. Stir in the remaining wet ingredients.
5. Gently mix in the sifted dry ingredients.
6. Pour the batter over the pineapple in the tin and bake for 40-50 minutes.
7. 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!