Vegan Pineapple Upside-Down Cake

This vegan upside-down pineapple cake is incredibly delicate and lovely! The cake is made of a light, fluffy vanilla cake with a soft vanilla cake base. Baked pineapples add a natural sweetness explosion to the gooey brown sugar topping. Also, you don't even need a mixer to prepare it

Important details - 35 minutes for cooking - 8 servings - Ten minutes to prepare. - Type: Vegan

INGREDIENTS For the garnish: 1. 1 cup melted vegan butter (I used Earth Balance) 2. 1 cup of lightly packed brown sugar (I made my own to make it vegan) 3. 20 ounces of drained, sliced pineapple; save the juice! 4. Around 15 maraschino cherries

To make the cake: 1. Coconut milk, one cup (or your favourite non-dairy milk) 2. 1 cup regular flour 3. 1 cup granulated sugar (vegan, please) 4. One tablespoon of baking soda 5. A pinch of salt 6. a cinnamon stick 7. mug of oil 8. One teaspoon of white vinegar 9. 1 tsp. vanilla extract 10. 1 teaspoon of the flavouring Fleur Di Sicilia

Let the cake cool before attempting to flip a pineapple upside-down cake. Before attempting to flip your pineapple upside-down cake, give it time to chill for 10 to 15 minutes. Use a knife to gently release the sides if any cake has baked into your pie plate or cake pan

Set a serving plate on top of the pan. Over the pan, position your cake platter (or any plate larger than the pineapple upside-down cake). Keep in mind that your vanilla cake layer should face the plate's surface. Firmly grasp the pan. Carefully and firmly grasp the sides of the cake platter and the using oven mitts. cupcake tin

Quickly turn the pan over. Turn everything over quickly but gently so that the bottom of the cake pan is facing up, then carefully remove the cake pan by setting the cake platter down on top of it. Don't attempt to handle the pan without using oven mitts or other hand protection because it is still very hot