Pineapple Upside-down Gingerbread Cake
We were so inspired by the February 2009 Vegetarian Times issue. Although this gingerbread recipe is an one that we have used for years, it received the new look as a pineapple upside down version.
Serving Size: 4
for the cake:
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1½ tablespoon ginger, ground
- ½ tsp.cloves, ground
- ½ teaspoon cinnamon, ground
- ½ cup vegetable oil
- ½ cup maple syrup
- ½ cup molasses
- 1 cup soy milk
- 1 tablespoon vinegar
- 2 tablespoons vanilla extract
for the topping:
- 2 tablespoons soy margarine
- 3-4 slices of pineapple
- ½ cup brown sugar
- 2-4 candied cherries or dried cranberries as decoration
- Preheat oven to 350°F/177°C.
- Melt the butter in a skillet and add the brown sugar making a caramel.
- Pour mixture into a 10 inch diameter stick-free or oiled cake pan with 2 inch high sides. Arrange pineapple slices and cherry pieces in a single layer on top of the caramel mixture.
- Whisk together the flour, baking soda, baking powder, salt, and spices in a bowl.
- In another bowl whisk the oil, syrup, molasses, soy milk, vinegar, and vanilla.
- Whisk the wet mixture into the dry until just barely mixed.
- Half-fill pan with batter.
- Bake 35-40 minutes for small pan.
- Gingerbread is ready when a toothpick or knife inserted into center comes out clean.
- Cool cake in pan on a rack for 10 minutes.
- Turn cake out onto a platter. Serve warm or at room temperature.
Inspired by the Vegetarian Times Feb. 2009 issue