My hubby and I are too broke to go out tonight so I’m cheering us up by cracking open a bottle of vegan wine and baking a cake. Gotta get your fun where you can right?
Since we’re right in the middle of summer and the shops are full of wonderful fresh fruit, there’s a lone can of pineapple rings languishing in the cupboard, unloved and neglected. I’ve decided to put it out of its misery and bake a truly retro pineapple upside down cake. As hubby pointed out, this is the classic recipe for 1st year Home Economics which is approximately the last time I attempted this recipe. And of course, this time it’s going to be a vegan one! Bring it on.
This is another variation of the classic cake recipe I used for my Lemon Drizzle Cake.
300g spelt flour (you can use plain white flour if you prefer)
3 teaspoons baking powder
100ml vegetable oil
175g white sugar
1 can pineapple rings in juice
1 teaspoon vanilla extract
Preheat the oven to 180 degrees.
Grease a cake tin then arrange the pineapple rings on the bottom of the tin. In a bowl mix the sugar, oil and water until the sugar dissolves then add about 50 ml of the juice from the pineapple tin. Add the vanilla extract. In a separate bowl mix the flour and baking powder then slowly mix the wet ingredients into the dry. Stir thoroughly but not too vigorously. Finally pour the cake batter into the cake tin over the pineapple and bake for about 30 minutes. Leave to cool for a few minutes then gently turn the cake out onto a plate, pineapple side up.
For a tropical treat, serve this with coconut custard. (This is really easy, I just make up some custard but instead of cow’s milk or soya milk, I use coconut milk. Follow the instructions on the box of custard powder for quantities and method.)