Saturday, January 7, 2012

Vegan Pineapple Upside-down Cake!!

My best friend is visiting from Cairo so I had him and a few friends over for dessert tonight. Was a little short notice and I wasn't sure what to make. My roommate suggested making pineapple upside-down cake and gave me a recipe of hers she's been using for a few years from a Better Homes and Gardens Cookbook.

Knowing my friend Jordan was coming and that I didn't have any eggs, I decided to veganize the recipe. Turned out great!! I promised Jordan I would post a recipe, so here goes....

Preheat oven to 350

2TBS vegan margarine(or any kind of vegan butter)
1/3c packed brown sugar
1TBS water

Melt butter in a sauce pan. Stir in brown sugar and water. Poor in to a 9x1 1/2in round cake pan. Arrange pineapple and cherries in the pan and set aside.

1 1/3c flour
2/3c sugar
2teas baking powder
2/3c vanilla soymilk (or any non dairy milk)
1/4c softened vegan margarine or butter
egg substitute to = 1 egg. (I used Ener-G Egg replacer, next time I want to try a flax egg)
1teas vanilla

Mix together dry ingredients, then add wet. Mix well then pour into your baking pan. Bake for 30-35min. Let cool for 10-15min, loosen edges and flip on to a plate and serve.

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