1/4 cup of earth balance spread
1/2 cup raw cane sugar
1 can (16 oz.) pineapple rings, drained
1 1/3 cups all-purpose flour
2/3 cup raw cane sugar
1 1/2 teaspoons baking powder
1/3 cup Earth balance spread
3/4 cup of soymilk or other milk sub.
1 Ener-G egg sub.
heat
oven to 350 F. Melt spread and pour into 9x9x2 in. square pan.
Sprinkle brown sugar evenly over spread. Arrange pineapple slices over
sugar, set aside.
Beat remaining ingredients till smooth, pour
over fruit in pan, smoothing top. Bake approx. 40 min, or till golden
brown. Immediately invert onto heatproof plate. Let pan remain over cake
a few minutes. (You may need to peel the pineapple off the pan and put
it back on the cake, the caramel is
very sticky.) Serve.
Questions? Please leave a comment below and we'll try to get back to you as soon as possible.
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And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat. Genesis 1:29 Healthy vegan recipes and tips, for the health minded cook.
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