Vegan Pineapple Upside Down Cake

Here’s how to make it…

Ingredients:

• 400g sliced pineapple
• 250g self-raising flour
• 150g light brown sugar
• 2 tsp baking powder
• 200ml unsweetened soya milk
• 100ml sunflower oil
• 2 tbsp pineapple juice
• 2 tbsp vanilla extract
• A handful of glace cherries

Method:

• Begin by preheating the oven to 200 degrees (gas mark 6)
• Add a little light brown sugar to a 20 x 20cm cake tin. Spread out the sugar to create a thin, even layer on the base of the cake tin
• Lay the sliced pineapple on a piece of kitchen paper. Lightly press with another piece of kitchen paper to remove the excess juice
• Decoratively arrange the sliced pineapple on top of the layer of sugar
• Use the glace cherries to fill any gaps then set one side
• Add all of the dry cake mixture ingredients to a bowl
• Add all of the wet cake mixture ingredients to a measuring jug
• Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
• Gently pour the batter on top of the sugar, pineapple and glace cherries
• Put the cake tin in the pre-heated oven and bake for 25-30 minutes, or until golden brown
• Remove the cake tin from the oven and cover the top with a layer of kitchen foil
• Return the cake tin to the oven and bake for a further 25-30 minutes
• Once baked, remove from the oven and set to one side. Allow to cool before turning upside down on to a serving plate

This recipe serves 8.