Pineapple Upside Down Cake

By GuidingVegan

Ingredients

• coconut nonstick spray
• 3 tbsp. light brown sugar
• 1 20 oz can pineapple rings (reserve juice)
• 3 1/3 cups rolled oat flour
• 1 cup light brown sugar (I use 1/2 brown sugar and 1/2 date sugar)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup shredded unsweetened shredded coconut (optional)
• 1 20oz can pineapple chunks, chopped into small pieces (reserve juice)
• 1 can coconut milk, blended
• 1/4 cup coconut oil, melted (optional, I don't put it in mine)
• 2 tsp. vanilla extract

Details

Servings 6
Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

Prepare the Pineapple Topping
Preheat oven to 350º. Spray deep 9 inch round cake pan. Sprinkle bottom with brown sugar and arrange pineapple slices in a relatively even layer. You can also add shredded coconut here as well. (If you are going to make mini pineapple upside down cakes, prepare mini muffin tin the same way)

Prepare the Cake
Stir flour, sugar, brown baking powder, baking soda, salt and shredded coconut together in large mixing bowl. Take about 1-2 tablespoons of flour and coat pineapple chunks so they don't fall to the bottom of the cake. In a separate small bowl, stir together pineapple juice, coconut milk, (coconut oil if using) and vanilla. Pour into dry mixture and stir until thoroughly blended, without over mixing. Batter will be thick. Add flour coated pineapple chunks last.

Pour batter into prepared cake pan, smoothing out the top. Bake until a toothpick inserted into center comes out clean, 50-55 minutes.

Remove from oven and invert onto plate. Serve.