Vegan Pineapple Upside-Down Cake
Discover a delicious vegan pineapple upside-down cake recipe that's both tasty and kind to animals. Find it on PETA's website!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peta.org.
Cooking tools:
- Sifter
- Hand mixer
- Oven
- Baking dish
- Mixing bowl
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Toothpick
- Serving platter
Ingredients
- 1/3 cup margarine, melted
- 1 cup lightly packed brown sugar
- 1 20-oz. can sliced pineapple, drained, reserving juice
- 8 maraschino cherries, stems removed
- Reserved pineapple juice mixed with enough soy milk to equal 1 3/4 cups
- 1 tsp. vanilla
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 2/3 cup soy protein isolate/shake drink mix (available at health food stores)
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1 tsp. baking soda
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