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All recipes are deliciously vegan.

Pineapple & Ginger Upside Down Cake

2 spoon difficulty rating

1 hour: 15 minutes preparation, 45 minutes baking time

Serves: 4-6

Pineapple & Ginger Upside Down Cake

An old -school pudding with a twist which is pretty easy to make - cheap and cheerful, too, plus it uses healthy wholemeal flour rather than white. Just get all your kit and ingredients out before starting, then away you go!

Ingredients: 

Base

  • 1½ tbsp vegan margarine
  • 2 pieces stem ginger, chopped, plus 60ml/4tbsp syrup
  • 450g/1lb can pineapple rings in natural juice, drained. Set aside 1/3 of the rings

Cake Batter

  • 250g/9oz wholemeal self-raising flour (or plain fine wholemeal with an added ½ tsp baking powder)
  • 1 tbsp baking powder
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 115g/4oz soft light brown sugar
  • 1 banana
  • Remaining 2/3 pineapple rings
  • 3 tbps mild oil (eg rapeseed/plain vegetable)
  • 250ml/9fl oz soya or other plant milk

Method: 

1. Preheat oven to 180Cº/350ºF/Gas Mark 4

2. Grease and line a 20cm/8inch cake tin (fairly shallow)

3. Melt margarine in small pan & stir in ginger syrup then heat over a high heat until thickened. Pour margarine/syrup mixture into prepared cake tin and level the surface.

4. Arrange the stem ginger and one third of the pineapplerings in bottom of tin.

5. Sift together flour, baking powder and spices into a bowl. Mix in the sugar.

6. Blend together the milk, oil, the remaining pineapple and banana in a food process or blender until almost smooth, then add this to the flour mixture and mix until everything is thoroughly combined.

7. Spoon this batter over pineapple and ginger in tin.

8. Bake for 45 minutes (a little less if a fan assisted oven) until a skewer inserted into the centre of the cake comes out clean. Leave to cool slightly, then place a serving plate over tin and turn upside down. Serve hot or cold, with home made custard, soya cream or vegan ice cream.

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