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Pineapple and ginger upside-down cake

Pineapple and Ginger Upside-Down Cake

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 8

We’ve added a warming kick of ginger to this updated classic – and it’s also gluten free.
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Ingredients

  • ½ pineapple (cut horizontally), peeled
  • 50g unsalted vegan butter suitable for baking, melted, plus extra for greasing (we used Flora Plant B+tter)
  • 100g light soft brown sugar
  • 2 pieces stem ginger, chopped, plus 2tbsp syrup from the jar
  • 12 glacé cherries , vegan if required
  • 250g gluten-free self-raising flour , (we used Doves Farm Gluten Free Self-Raising White Flour
  • 1 tsp baking powder
  • 200g caster sugar
  • 240ml unsweetened soya milk
  • 120ml vegetable oil
  • 1 tbsp white wine vinegar
  • 2 tbsp apple sauce

Method

Step 1

Preheat oven to 200°C/180°C fan/gas 6. Cut the pineapple into 4 slices and remove the core from each to create rings. Leave 1 ring whole, then cut each of the remaining rings into 3 pieces. Set aside to drain on kitchen towel for 10 mins.

Step 2

Meanwhile, grease a 23cm non-stick cake tin with butter, then pour the melted butter into the tin and swirl around to cover the base. Sprinkle the brown sugar evenly over the butter, then scatter with ginger pieces and drizzle with 1tbsp syrup. Place the whole pineapple ring in the centre, then arrange the rest of the pineapple pieces around it, placing a glacé cherry in between each one. Put a final cherry in the middle of the centre pineapple ring.

Step 3

Sift the flour and baking powder into a bowl and stir in the sugar. Add the remaining ingredients and whisk together until smooth. Carefully pour the batter over the pineapple and cherries, trying not to dislodge them. Smooth the surface and bake for 45-50 mins, until a skewer inserted into the centre of the cake comes out clean.

Step 4

Leave the cake to rest in the tin for 5 mins, then run a round-bladed knife around the edge to loosen it. Place a serving plate over the tin, flip the whole thing over, then lift the tin away to reveal the pineapple rings and cherries on the top of your cake. If all the rings and cherries don’t make it out of the tin when you lift it off, don’t panic, you can always carefully nestle them back on afterwards. Serve the cake warm with the final 1tbsp of the ginger syrup drizzled over the top.

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