2012/10/14
1,564

Double Layer Vegan Chili-Pineapple Upside Down Cake

Cake Pie

レシピ

材料・調味料

vegan butter: 1/2 cup

brown sugar: 1/2 cup

all purpose flour: 2 1/2 cups

sugar: 1 1/3 cup

baking powder: 2 teaspoons

salt: 1/2 teaspoon

liquid coconut oil: 1/2 cup

plain almond milk: 1 cup

over ripe bananas, mashed: 2

vanilla extract: 1 teaspoon

chili powder: 1 - 1/2 teaspoon

fresh or canned pineapple rings

作り方

1: Preheat oven to 350°F. Line two round cake pans with tin foil, oil and flour them well.

2: Melt vegan butter and brown sugar in a pot, mix in chili powder, stir until brown sugar is totally dissolved. Pour half of this mixture in the bottom of each of the cake pans and arrange pineapple rings on top of mixture.

3: Mix dry ingredients well in a bowl. Add wet ingredients until everything is well mixed.

4: Pour half of cake batter over pineapples and chili syrup in cake pans, spreading evenly.

5: Bake for 45-50 minutes, until the tips are getting golden and a toothpick comes out clean. Let them cool.

6: Flip one layer out onto a plate and remove tin foil. Spread frosting of your choice carefully over the top. Flip second layer on top of frosted side, remove foil and carefully frost the rest of the cake.

ポイント

I used some vegan coconut "buttercream" frosting my housemate made. I also stuck toothpicks through the two layers after putting the second layer on before frosting the rest of the cake to make it more stable while it cooled a little more. You can substitute melted vegan butter or canola/veg oil for the coconut oil. You could also use 1/2 cup unsweetened applesauce in place of the bananas. The picture shows the cake before it was fully frosted.

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