Portuguese Sweets, Veganised traditional Portuguese dishes

Pineapple upside down cake

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

Type: cake

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

cake tin

mixing bowl and spoon

parchment paper


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.


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