Pineapple upside down cake !!

Pineapple Upside Down Cake !!

The only Pineapple Upside Down Cake recipe you’ll ever need! Made with a topping of fresh pineapple pieces coated in a sweet buttery, jaggery powder topping. Underneath lies a tender homemade whole wheat sugar-free and dairy-free cake It’s a classic dessert that’s destined to impress!

Ingredients:

• 3 tablespoons vegan unsalted butter, melted/organic unsalted butter 

• 2 tablespoons packed jaggery powder 

• 2 cups fresh cubed pineapple, cut into small triangles.

• 1 1/2 cups whole wheat flour 

• 1 1/2 teaspoon baking powder

• 1/4  teaspoon baking soda 

• 1/4 teaspoon salt

• 3/4 cup jaggery powder 

• 1 cup home set curd 

• 1 1/2 teaspoon vanilla extract

• 2 to 3 teaspoons of organic milk/almond milk.

• cherries for serving (optional)

Baking Method:

• Preheat oven to 350 degrees F. Line a baking tray with parchment paper.

• In a mixing bowl whisk together 3 tablespoons of jaggery powder and 3 tablespoons melted butter then pour into the prepared cake pan and spread into an even layer, set aside.

• Spread fresh pineapple chunks and fresh cherries over jaggery powder layer in rows (leave about 1/4-inch between pieces for the cake batter to fill in). Set aside.

• In a mixing bowl whisk together flour, baking powder, and salt, set aside.

• In the mixing bowl mix together jaggery powder, curd, and 1/2 cup virgin coconut oil or olive oil 1 teaspoon vanilla essence by using whisk mix all the wet ingredients properly.

• Now mix all the wet ingredients to dry ingredients put the dry ingredients in little by little quantity make sure there are no lumps

• Pour and spread batter evenly over pineapple layer

• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 - 45minutes.

• Remove and let cool on wire rack 10 minutes. Run an offset spatula or knife around edges to ensure it's loosened then invert onto a serving platter.