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Home / Recipes / Vegan Pineapple Upside-down cake

Vegan Pineapple Upside-down cake

Vegan Pineapple Upside-down Cake

40-50 min

This year, Bristol-based co-operative Essential Trading celebrates fifty years as a wholesaler. They’ve been manufacturing and distributing sustainable wholefoods, ecological household products and cruelty-free body care items since 1971. We’ve worked with Essential throughout both our co-ops histories, knowing that we are stronger together. So it’s a privilege to be able to wish them a happy birthday.

We regularly use Essential’s Organic Pineapple Chunks in our canteen in this pineapple upside-down cake – it’s a firm favourite with the folks at Suma HQ. The recipe makes two large baking trays, feeding roughly seventy people.

Method:

  1. Caramelised bit, Butter/Marg trays first, put pineapple in then melt butter/marg and brown sugar to taste and pour over Pineapple.
  2. Cake bit, Blend butter/marg (1.5kg) & caster Sugar (1.5kg) add 60 tablespoons of Aquafaba. Add 1.5 kg of self-raising flour. Add 2 teaspoons of baking powder, vanilla essence. Pour over Pineapple and sauce carefully and smooth out.
  3. Pop in oven 170 oven, 25 – 30 mins middle shelf.