A classic! My mum used to make this every Easter day and that’s part of my favourite food-related memories from when I was little. She has used this vegan recipe herself and she approves!
Time: 50 min
Difficulty: 1 pan
Serves: a few yummy slices
What you need:
1 + 1/3 cup self-raising flour
3/4 cup brown or demerara sugar
1 tsp baking powder
3 tbsp vegetable oil
1/2 cup soya milk
1/2 tsp vanilla essence
3 tbsp pineapple juice from the can
a handful of pineapple chunks
white sugar (to make caramel) and pineapple slices for the top
small pan to make caramel
mixing bowl and spoon
In a small pan, melt white sugar (about 4/5 tbsp) and add to the cake tin, as well as pineapple slices – I used parchment paper in the base so it was easier to remove from tin once baked in one piece;
Mix all dry ingredients and add wet ones, mixing well- add more pineapple juice if necessary;
Bake for about 30 minute at 180 degrees Celsius, in a pre-heated oven;
Remove from tin while still slightly hot.
Note: You can easily double this recipe if you have a bigger tin.