Pineapple Upside Down Cake - Vegan Recipe Club

Ingredients

• Ingredients
• 115g/½ cup vegan margarine, eg Pure, Suma, Vitalite
• 100g/½ cup demerara or brown sugar, eg Sainsbury’s or Billington’s
• One tin pineapple slices (tinned peaches also work well)
• Glacé cherries (many brands are vegan, eg Waitrose, Sainsbury’s. Avoid any with E120, cochineal or carmine as this is made from crushed beetles)
• 250g/2½ cups plain flour (regular or GF)
• 300g/1⅓ cups caster sugar
• 2 tsp baking powder (for GF version add an extra 1 tsp + 2 tsp tapioca flour)
• ½ tsp salt
• 120ml/½ cup plain mild vegetable cooking oil (rapeseed or sunflower)
• 240ml/1 cup plant milk, eg soya, almond or hemp
• 1 tsp vanilla extract
• 120ml/½ cup unsweetened applesauce, eg Essential Trading. (If you can’t get unsweetened, use a sweetened version and reduce the caster sugar by 1-2 tbsp)
• 1 tbsp flaxmeal mixed with 3 tbsp hot water (eg Aldi’s Harvest Morn Golden Milled Linseed)
• ALL KITTED OUT
• Scales or measuring cups
• Measuring spoons
• Measuring jug
• Small saucepan and a spoon
• Small bowl to mix the flaxmeal
• 25cm/10 inch springform cake tin
• Tinfoil
• Mixing bowl
• Sieve
• Whisk or wooden spoon