Pineapple Upside Down Cake
Prep Time
10 min
Cook Time
50 min
Prep Time
10 min
Cook Time
50 min
  1. 6ozs Dairy free spread
  2. 6ozs Golden granulated caster sugar
  3. 6ozs Sifted self-raising flour
  4. Egg replacer (equivalent of 3 eggs) mix as per instructions on packet
  5. Few drops of vanilla essence
  6. 1 tin of pineapple rings (in natural juice)
  7. 1 dessertspoon Demerara sugar
  1. Preheat the oven to 180 degrees C
  2. Grease and line a 7” tin. Sprinkle a small amount of demerara sugar on the base then place pineapple rings (well-drained) on the bottom of the tin.
  3. Cream the spread with the sugar until light and fluffy, gradually add the egg substitute having already mixed this with the required water.
  4. Gently sift in small amounts of the flour, stirring in a figure of 8 to retain as much air in the mixture.
  5. Gently spread the mixture into the lined tin and bake in the centre of the oven.
  6. Test with a skewer after 45/50mins, cook longer if necessary until the skewer comes out clear and the sponge springs back when touched.
  7. Turn out onto a wire cooling rack right way up with the pineapple on top. Allow to cool.
  1. Use glace cherries if desired, place them in the centre of the pineapple rings.
  2. Great served with dairy free custard!
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