Vegan pineapple cake

VEGAN PINEAPPLE CAKE RECIPE

Let's start with a basic rule: pineapple cake is a upside down cakeHow do you make it? Follow our step-by-step instructions and you'll see that, despite its name, you don't need to be particularly skilled in the kitchen. This pineapple cake, which we offer in a vegan version, is incredibly simple to make.

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La vegan pineapple cake and also easy to digest and light because it is prepared without milk, butter or eggs.

Ingredients 

• 500 g of sliced ​​pineapple, we will use the one in syrup
• 100 ml of preserving liquid of pineapple
• wholemeal flour type 0
• sugar of cane
• 2 teaspoons of bicarbonate
• 1 tablespoon apple cider vinegar
• 50 ml of extra virgin olive oil
• 240 ml of vegetable milk (soy, rice or almond depending on the level of sweetness of the cake you want to obtain)
• cinnamon
• icing sugar

Ingredients for the cream

• 50 gr granulated sugar
• cornstarch
• 60 ml of vegetable milk
• 100 ml of pineapple preserving liquid

Preparation

For the cream Combine the fruit preserving liquid with the plant-based milk, then pour half of this liquid into a saucepan along with the sugar and cornstarch. Stir, then place the saucepan on low heat until the cream has thickened, then add the second half of the liquid and thicken again. The cream is ready!

For the cake, coat the bottom of a silicone cake tin with sugar and cinnamon and place the pineapple slices on top.
In a large bowl combine all the dry ingredients and mix, add bicarbonate and vinegar and finally the liquid ingredients: first the oil, then the pineapple liquid and lastly the vegetable milkPour the mixture into the cake tin with the pineapple slices on the bottom and bake at 180° for about half an hour.

Let the cake cool and turn it upside down On a serving platter. Serve the pineapple cake in slices accompanied by the cold cream.