The Recipe

Vegan Pineapple Upside Down Cake Redux

Name: Vegan Pineapple Upside Down Cake Redux
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: Serves:Â 8-10
Ingredients: 1 1/2 cups flour; 1 cup sugar; 2 tablespoons chia seeds; 1 teaspoon homemade pumpkin pie spice, blend (equal parts -- cinnamon, allspice, nutmeg, ginger, cloves and mace); 1 teaspoon baking soda; 1/2 teaspoon sea salt; 2 oranges, juice of; 1 lime, juice of; 1 lemon, juice of; 1/4 cup unsweetened applesauce or 1/4 cup fruit puree; 1/4 cup organic virgin coconut oil (preferred) or 1/4 cup vegetable oil; 2 teaspoons vanilla extract; 1 1/2 cups fresh pineapple chunks

COOK TIME : an hourPREP TIME : 15 minutes

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Ingredients

DESCRIPTION

A slightly different take on a simple vegan upside down cake. I usually use some chia seeds as a binder for my vegan baking adventures, or flax seeds if you can't find chia. Sometimes I add a few drops of warm water to the chia to let them hydrate, they're an amazing egg substitute! The coconut oil and extra citrus give this cake a great tropical taste..yum! Sprinkle some turbinado sugar on the fruit if it's not ripe enough. Please make sure to mix up the spices or leave some out to your preference. I hope you Enjoy this yummy cake!

INGREDIENTS

1 1/2 cups flour
1 cup sugar
2 tablespoons chia seeds
1 teaspoon homemade pumpkin pie spice, blend (equal parts -- cinnamon, allspice, nutmeg, ginger, cloves and mace)
1 teaspoon baking soda
1/2 teaspoon sea salt
2 oranges, juice of
1 lime, juice of
1 lemon, juice of
1/4 cup unsweetened applesauce or 1/4 cup fruit puree
1/4 cup organic virgin coconut oil (preferred) or 1/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/2 cups fresh pineapple chunks