First time doing an Upside-down Pineapple Cake and it has SUCCESSFUL! The cake is perfectly sweet, juicy and moist. It was very easy and quick to prepare.
As a healthy vegan, you know that I try to do balanced and macro friendly recipes. I adapted the recipe from Connoisseurusveg. Instead of adding more sugar or oil to the bottom of the baking pan with the pineapples, I chose to use a little bit of organic agave and sprinkle lots of cinnamon and ginger. This spiced the pineapples enough to give the perfect caramelized taste. For your surprise, this cake has 4 g of fat, 25 g of net carbs and 13 g of protein!!!
Yield: 8 pieces
For the bottom:
cinnamon and ginger to taste
enough pineapples to cover the bottom of the baking pan
For the cake:
1 cup flour
1/3 cup pea protein
1 tsp bakin gpowder
1/4 tsp salt
1/4 cup organic agave
1 T organic coconut oil
1/2 cup pineapple juice
water or vegan milk as needed
1- Turn on the oven at 350F.
2- In a greased round baking pan, sprinkle the cinnamon and ginger and add the pineapples.
3- In a big bowl mix all of the dry ingredients and then, add on the liquid ingredients until everything is well mixed.
4- Pour the cake mixture in the baking pan that already has the spices and pineapples.
5- Bake for 30 mins.
6- One done, remove from the oven, let cool for a bit and enjoy!
4.75g Fat 25.37g Net Carbs 13.5g P