Island Dream Pineapple Upside-Down Cake

Allergens

Nuts (almond milk)

Ingredients

• 1 20 oz can of pineapple slices in natural juice 1/2 cup vegan butter, melted 3/4 cup brown sugar 1 teaspoon ground cinnamon 1 cup all
• purpose flour 1 cup granulated sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup almond milk 1/4 cup coconut oil, melted 1 tablespoon vanilla extract Fresh mint leaves and toasted coconut flakes for garnish

Instructions

1. Preheat oven to 350°F (175°C). In a 9 inch round cake pan, arrange pineapple slices in a circular pattern along the bottom. Reserve the pineapple juice.
2. In a small bowl, whisk together brown sugar and melted vegan butter. Pour the mixture over the arranged pineapple slices, spreading it evenly. Sprinkle ground cinnamon on top.
3. In another large bowl, whisk together flour, granulated sugar, baking soda, and salt. In a separate bowl, mix almond milk, coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Carefully pour the batter over the pineapple slices, spreading it evenly to cover the entire surface. Bake for 35 40 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the cake to cool for 10 minutes before inverting onto a serving plate. Let it cool completely before slicing and serving. Garnish with fresh mint leaves and toasted coconut flakes.

Chef’s Insight

To enhance the pineapple's tropical flavor, try using fresh pineapple slices instead of canned ones.

Notes

For an extra touch of luxury, serve with a side of vegan whipped cream or coconut ice cream.