Bakers (am I a baker? I guess if I bake… I’m a baker), on your marks, get set…BAKE ! Today’s recipe is last week’s technical challenge of the Great British Bake off: the pineapple upside down cake. But I’m making it vegan ! and because it’s funnier&better when there is a video, here you go! From now on, till the end of the season, I will try to make some vegan bake off videos: filming the technical challenges!
Ingredients for this vegan bake off challenge
The ingredients are pretty straightforward, nothing too mysterious about them. I kinda followed intution & experience to make this cake, and measurements were a bit… well, improvised so bear with me.
- Canned pineapple : save that juice for later!
- Cherries (canned/jar) : i couldn’t find the actual cherries they use in the show, and this was the closest thing to them.
- Milk (soy): but you can totally use rice, almond, oat milk, …
- Flour
- Brown sugar
- Vanilla extract
- Baking powder
- Salt
- White vinegar
- Vegan butter
- Olive oil
To make this I kinda followed what they did in the show, so I was truly hoping the result would be good & edible (and it was). I was very stressed specially during the “flipping” the cake moments, but in the end, it all turned out to be great. Plus it tastes amazingly.
The cake ended up being thicker than I would have expected, but it was so good, I don’t even mind (this is why I don’t actually participate in the great british bake off, I’m defo not experienced enough as a baker).
Other baking recipes
Previous baking experiences include :
- Homemade tarte tatin (i do love “upside down cakes”)
- Homemade vegan pretzels (this was kinda with similar vibes as to this recipe: trying to make things vegan and somewhat managed to succeed!)
- Cinnamon apple bread bake (i love apples)
Vegan Pineapple upside down cake
Ingredients
- 1 can pineapple slices Around 500g
- 1 pot Maraschino cherries (or the closest thing to it) You will be using 5-10 cherries max, so make sure you like them!
- 2 cups flour
- 3/4 cup brown sugar
- 1/2 cup vegan butter
- 1 and 1/2 cups soy milk
- 1/4 cup pineapple juice
- 2 tbsp olive oil
- 1/2 tbsp baking powder
- 1 tsp salt
- 2 tbsp vanilla extract
- 1 tbsp white vinegar
Instructions
- Preheat the oven at 180ºC
- Spread some butter onto the cake pan to avoid the cake from sticking.
- Melt the butter and cover the cake pan with it. Sprinkle most the sugar on top of it, in an even layer.
- Cover the melted butter+sugar with the slices of pineapple. Squeeze the max number of full slices as possible, then cut some thinner parts and put them in the holes in between.
- Add the cherries in the holes of the pineapple slices.
- Set aside and now onto the cake batter.
- Mix the dry ingredients (flour, salt, baking powder, remaining brown sugar) together.
- Pour in the wet ingredients (pineapple juice, milk, vanilla extract, olive oil) and mix well.
- Pour the cake batter onto the pineapple slides evenly.
- Put the cake in the oven and cook for 30 to 40 minutes, then take out and cover with aluminium foil. Continue to cook for 20 to 30 more minutes. Then take it out and check with a toothpick if it's well-cooked.
- Rest for 20 minutes then flip it with the help of a towel and a plate. Careful, it might be hot.
- Enjoy !
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