Soup Can Cake / VEGAN Pineapple Upside Down Cake


Pineapple Upside Down Cake in a Can
Expert level - ⭐️⭐️
Tools needed- 6 clean empty tin cans, metal bowl, whisk.

Vegan yellow cake recipe:
1 1/3 cup Unbleached Cake Flour
1 cup Sugar
3/4 cup Rice milk
1~ Egg replacer (energE)
1/3 cup Melted Coconut oil
2 TSP Vanilla extract
1 TSP Turmeric
1 TBSP Baking Powder
1 TSP Baking Soda (will cause Cake to turn slightly pink due to turmeric, so if you want Cake to stay yellow, skip baking soda and increase baking powder to 1.5 TBSP)
Pinch of salt
1 can of sliced pineapple
Maraschino cherries
3/4 cup packed brown sugar
1/3 cup soy-free earth balance - melted (EB)
6 empty and cleaned tin cans
Whisk together all dry ingredients in bowl and put in reusable dry bag and put aside.
Prep soup cans with grease (oil or EB). Divide melted EB into 6 equal portions and pour into each prepped tin. Separate brown sugar into 6 equal portions and sprinkle over melted EB. Place one pineapple slice over brown sugar/EB at the bottom of the tin and put a cherry in the middle. Set aside.

Whisk vigorously rice milk, melted oil, vanilla extract and egg replacer into dry ingredients in bowl until batter is smooth. Pour over pineapple/cherry until 1/3 of the can is full. Add slice of pineapple and another cherry to each can. Fill can 2/3 way full.

Bake @ 350 for 45 minutes or until knife comes out clean. Cut off any excess, flip cans and let cool. This allows the brown sugar butter mixture to settle into Cake.