Warm some hearts with these personal-sized Pink Pineapple Upside Down Cakes! These are an easy and lovely treat to celebrate the ones you love!
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| Prep Time | 20 minutes |
| Cook Time | 20-25 minutes |
| Servings |
personal-sized cakes
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Ingredients
For each pan
- 2 teaspoons melted vegan butter
- 1 Tablespoon brown sugar
- 1 slice pink pineapple Costco had the pink pineapples on sale, but you could use regular pineapple slices and add a little food colouring to the cake to make it pink instead.
Cake
- 1 1/2 cups all purpose flour or cake flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 egg replacers I used Bob's Red Mill Egg Replacer.
- 1/4 cup coconut yogurt vegan, of course
- 1/4 cup plant milk
- 2 teaspoons vanilla
- toasted coconut optional but delicious
Ingredients
For each pan
Cake
|
Rate this recipe!
|
Instructions
Pans
- Heat oven to 350 degrees F.
- Prepare 6-7 personal sized pans by buttering the sides, drizzling in the melted butter and sprinkling in the brown sugar.
- Cut your pineapple into the shape needed and put a slice into each pan.
Cake Batter
- Prepare your egg replacer as indicated on package. (Add 2 Tablespoons of water to 1 Tablespoon of egg replacer and let sit for a few minutes until gelled.)
- In a bowl, sift together the dry ingredients.
- In a mixing bowl, stir together the egg replacers, the yogurt, milk and vanilla. (A little red food colouring would be fun if your pineapple is yellow.)
- Mix in the sifted dry ingredients until smooth.
- Divide the batter evenly between the pans.
- Bake for 20-25 minutes. While still warm, turn the pans upside down on to a serving plate. Sprinkle with a little toasted coconut, if desired. Also great served with some whipped coconut cream!
- These are delicious to eat while warm, but great when cool, too! Enjoy!
Recipe Notes
Franke was supervising this one!
