Vegan Pineapple Cake (Whole Wheat)

Pineapple season is here and what could be a better way to celebrate it than by making a nice upside down cake 🙂 !? This cake is fruity, sweet, and moist with a lovely glaze of caramelized sugar, topped with juicy pineapple pieces! And it’s so, so easy to make!

It’s such a simple yet nice looking cake to make for get-togethers and potlucks. Just one thing to keep in mind—adjust the amount of sugar according to the sweetness of the fruit. You can also add roasted chopped nuts to the batter if desired.

 Vegan Pineapple Cake (Whole Wheat)

Preparation time: 20 minutes + baking time

Yields: 6 big slices or 8 medium ones

Ingredients

• 2 cups whole wheat flour
• 1 medium-sized pineapple, peeled
• 1 1/3 cup brown sugar
• A small piece of ginger, grated
• Juice from half a lemon
• 1 teaspoon cinnamon powder
• A big pinch of green cardamom powder (elaichi)
• ½ cup + 1 tablespoon coconut oil
• 1 heaped teaspoon baking soda
• A pinch of salt

Method:

1. Take the pineapple and cut 5-6 rings of medium thickness from it. Quarter these rings and keep aside. Chop the rest of the pineapple into small pieces. Reserve 2 cups of the chopped bits.
2. Blend 2 cups of the chopped pineapple, 1 cup brown sugar, grated ginger, lemon juice, cinnamon powder, elaichi powder, and salt into a puree.
3. Grease a cake mold. Spread 1 tablespoon coconut oil on the base. Sprinkle 1/3 cup brown sugar to cover the base. Arrange the quartered pineapple rings over the sugar. Try to cover as much of the base with pineapple as you can. Keep aside while you prepare the batter.
4. Sieve whole wheat flour and baking soda 2-3 times.
5. In a big mixing bowl whisk the pineapple mixture with the coconut oil. Gradually add the flour and mix till combined. The batter will be thick.
6. Pour the batter over the pineapple pieces in the prepared mold. Bake in a pre-heated oven at 180 degrees Celsius for 45 minutes. Let it cool for 10-15 minutes before inverting on a plate and unmolding.