Vegan upside down pineapple cake

 

                                                       

1000 Vegetarian Recipes from around the world 2003, London

¼ cup vegan margarine, cut into small pieces, plus extra for greasing; 425g canned unsweetened pineapple pieces, drained, juice reserved; 4 tsp cornflour; ¼ cup brown sugar; ½ cup water; zest of 1 lemon

Sponge cake: 4 tablespoons sunflower oil; ½ cup brown sugar; 2/3 cup water; 1 ¼ cup plain flour; 2 tsp baking powder; 1 tsp ground cinnamon

Grease a deep 18cm cake pan with a little vegan margarine.

Mix the reserved pineapple juice with the cornflour to a smooth paste. Put the paste in a pan with the sugar, margarine and water and stir over low heat until the sugar has dissolved. Bring to a boil and simmer for 2-3 minutes until thickened. Let cool slightly.

To make the sponge cake heat the oil, sugar, and water in a pan until the sugar has dissolved. Sift the flour, baking powder, and ground cinnamon into a bowl. Pour in the cool sugar syrup and beat well to form a batter.

Place the pineapple pieces and lemon zest on the bottom of the prepared pan and pour over 4 tablespoons of the pineapple syrup. Spoon the sponge batter on top, levelling the surface.

Bake in a preheated oven 180˚C for 35-40 minutes until set and a toothpick inserted into the centre comes out clean. Invert onto a plate, let stand for 5 minutes, then remove the pan. Serve with the remaining syrup.

Pineapple and tempeh kebabs

Adapted from “Clean Food: A seasonal guide to eating close to the source” 

Terry Walters 2007 USA

Ingredients, makes 15:

2 X 225g package organic tamari and ginger tempeh, cut into squares; 1 green capsicum, cut into squares; ½ fresh pineapple, cut into triangles

Soak 15 wooden satay sticks in water 15 minutes before assembling kebabs. Place tempeh, capsicum and pineapple onto sticks. Spray lightly with oil and cook 3-4 minutes each side on a grill.

3-Ingredient Pineapple Cake

My sister-in-law Colleen gave me this terrific vintage t-towel celebrating that culinary essential, canned pineapple, thank you thank you !

Thanks for this ultra-simple cake recipe Leila.

A great way for vegans to celebrate the Pineapple Princesses 9^th birthday !!! which is today …

https://www.bestrecipes.com.au/recipes/3-ingredient-pineapple-cake-recipe/f7k3udrs?fbclid=IwAR3RlZ8IcsdojSzaUZYX5TfNUp59K0Zlxb2-eac0k6mF45OnLziJ2xwVrR0

3-Ingredient Pineapple Cake

“Can you believe this cake has only three ingredients? Well, it has and it's a moist and delicious afternoon tea treat that the kids will love you for!” website authors

Ingredients:

2 cups self-raising flour sifted; 1 cup caster sugar; 440g (crushed) canned pineapple

Method:

Preheat oven to 180°C. Line a loaf tin with baking paper and set aside.

Mix all ingredients together until well combined.

Pour into the loaf tin and bake for 55-60 minutes.