Just about a month ago, I asked Joe what kind of cake he wanted for his birthday. Ya know, chocolate? Vanilla? Strawberry, Heck, maybe pistachio? He said Pineapple Upside-Down Cake. Oh, okay.
I had never made it before, and I have to admit. I was nervous! It looks like it takes so much time and effort. Boy, was I wrong. I baked this bad boy in under an hour. SO EASY! My recipe is based off this one. If you want a holiday cake that is stunning and delicious, this is the easy recipe for you. Especially since today is Christmas Eve… I’m talking to all of those last minute ladies!
Oven: 350 F
Time: 30-35 min
You will need:
- 1/4 cup brown sugar
- Fresh or canned pineapple rings
- Maraschino cherries
- 1 3/4 cup all-purpose flour
- 1 ½ t. baking powder
- 1 t. baking soda
- ½ t. salt
- 2/4 cup brown sugar
- 3 tbs ground flaxseed, 9 tbs warm water
- ¼ cup agave nectar
- 3/4 almond milk
- 1 6oz So Delicious vanilla yogurt
- 2 T. canola oil
Step 1: Prep Baking Dish
Grease your choice dish (glass works well!) and create your pineapple and cherry design. Top with 1/4 cup brown sugar, and move along.
Step 2: Mix Dry Ingredients
Flour, baking powder, baking soda, salt and brown sugar – combine in a small bowl!
Step 3: Mix Wet Ingredients
Create your “vegan egg” by combining the flaxseed and warm water. Set aside for a second while you dump the agave, almond milk, yogurt, and canola oil into a large bowl. Lastly, add the flaxseed and mix well.
Step 5: Bake, Cool, and Turn
Bake at 350 F for about 30-35 min. God, it is going to smell real good, people!! Allow to cool for about a half hour before flipping over. This ensures that nothing falls apart!
I felt pretty damn accomplished when I finished this. So much easier than I thought! I hope you give it a try! Enjoy your Christmas Eve, if you are celebrating! xx Bianca
This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.