Pineapple Upside Down Cake Recipe

Serves

4-6

Ingredients

nonstick cooking spray or vegan butter, for greasing
50g vegan butter, melted
100g light brown soft sugar
8–10 pineapple rings from a can, drained, with 50ml of the syrup reserved
about 10 glacé cherries (1 per pineapple slice), without stalks
225g plain flour
200g caster sugar
1tsp bicarbonate of soda
½ tsp salt
120ml unsweetened almond milk
80ml sunflower or vegetable oil
1tsp vanilla bean paste
1tsp white wine vinegar
vegan ice cream or dairy-free custard to serve

Method

Grease the slow cooker pot with non-stick cooking spray or vegan butter.

Put the melted vegan butter into the slow cooker and sprinkle evenly with the brown sugar. Arrange the pineapple rings to cover the bottom of the pot, cutting and trimming off any excess to allow them to come right to the sides as necessary. Place a cherry in the centre of each ring.

Sift the dry ingredients into a large bowl and mix to combine. Add all the remaining ingredients, including the reserved pineapple syrup, and whisk together until you have a smooth batter.

Pour the batter over the pineapple slices and spread it out evenly. Cover with the lid and cook on high for 2½-3 hours until a skewer inserted into the centre comes out clean.

Remove the slow cooker pot from the cooker, uncover and leave the cake to cool for at least 15 minutes. Upturn a serving plate over the top of the pot and carefully flip the plate and pot together to turn the cake out on to the plate. If your slow cooker is quite deep, find a dish that fits snugly inside so that you can put your hand directly on the bottom of the dish when flipping, or cut a piece of cardboard or a cake board to size.

Serve warm or cold with vegan ice cream or dairy-free custard.

Recipe taken from Vegan Slow Cooker: Over 70 delicious recipes for stress-free meals by Saskia Sidey, published by Hamlyn, www.octopusbooks.co.uk

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