I don’t know about you, but I love pineapple upside down cake, and this recipe is a quick way to get a fix when the craving comes along. It’s so simple to make and doesn’t take a lot of time to put together.
2 tablespoons dairy-free butter
1/3 cup brown sugar
6 slices pineapple (or enough to cover the bottom of the pan)
1/2 cup whole wheat pastry flour
1/2 + 1/3 cup all-purpose flour
1/2-3/4 cup sugar
1/3 cup diary-free butter
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dairy-free milk (Soy or almond milk work best)
1 tablespoon ground flaxseed + 3 tablespoons water
Preheat oven to 350 degrees F. In an 8-inch cake pan melt 2 tablespoons of dairy-free butter and mix in 1/3 cup brown sugar. Place pineapple in the pan. You can add Marciano cherries if desired.
In a small bowl add ground flaxseed and water, mix well and set aside for 3-5 minutes. In a separate bowl add flour, sugar, baking powder, and salt and mix. Crumble in dairy-free butter until it resembles a course meal.
Add the flaxseed mixture to the bowl of dry ingredients, and add dairy-free milk. Mix until well combined, but be sure not to over mix it.
Pour the batter over the pineapple slices in the cake pan, and spread evenly. Bake for 50-55 minutes, or until the top is golden brown. Check cake with a toothpick or knife around 50 minutes, and if it comes out clean the cake is ready.
Let it cool for 15 minutes. Cover cake with serving plate and invert the cake.
Tips for dairy-free butter: Typically I will use Earth balance or Smart Balance. Be sure not to get omega-3 earth balance, since it contains fish oil. There are plenty other selections to chose from.