Torta rovesciata vegana all’ananas

Ingredienti

• 1/4 cup vegan butter (or coconut oil (60g))
• 2/3 cup brown sugar ((120g))
• 12 pineapple rings
• 12 maraschino cherries ((optional))
• 2 cups flour ((240g))
• 1/2 cup sugar ((100g))
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup crushed pineapple ((240g))
• 3/4 cup water ((180g))
• 1/4 cup oil ((48g))
• 1 tbsp pure vanilla extract ((15g))

Preparazione

1. 1

   To make the vegan pineapple upside down cake, first preheat the oven to 350 F. Melt the vegan butter in a microwave or saucepan over low medium heat. Stir in the brown sugar until mostly dissolved. Spread into the bottom of a 9x13 inch baking pan. Arrange the pineapple rings over top of the sauce. Optionally, place a cherry into the center of each ring. Stir together all cake ingredients to form a batter, then spread over the rings in the pan. Bake 28 minutes or until lightly browned. A toothpick inserted halfway down in the center of the cake should come out mostly clean. Let cool, then carefully go around the sides of the pan with a knife. Invert the pan onto a long platter or baking tray. Slice and enjoy!View Nutrition Facts