PINEAPPLE UPSIDE-DOWN MINI-CAKES

PINEAPPLE UPSIDE-DOWN MINI-CAKES

4 servings

Ingredients

  1. Garnish
  2. 4 slices (about 1 cm) Pineapple
  3. 1 tsp Vanilla extract
  4. 1/2 tsp Cinnamon
  5. 1 tbsp Maple syrup
  6. 1 tsp Cornstarch
  7. Cake
  8. 1/2 cup All-purpose flour
  9. 1 scoop Butterscotch Vegan Pro
  10. 2 tsp Baking powder
  11. 1 tsp Cinnamon
  12. 1 pinch salt
  13. 1/2 cup Mashed pineapples *
  14. 1/4 cup Unsweetened plant-based milk
  15. 2 tbsp Coconut oil
  16. 1 tsp Vanilla extract

Steps

  1. 1
    Preheat the oven to 350 ° F.
  2. 2
    Oil 4 ramekins (use 250 ml ramekins).
  3. 3
    In a bowl, combine all of the garnishing ingredients except the pineapple rings. Pour the preparation into the ramekins and place the pineapple rings on top. Put aside.
  4. 4
    In a small bowl, combine the flour, Vegan Pro, baking powder, cinnamon and salt together.
  5. 5
    In a second bowl, combine the pineapple puree, plant-based milk, coconut oil and vanilla extract together.
  6. 6
    Add the dry mixture to the liquid preparation, stirring continuously. Pour the preparation over the pineapples in the ramekins.
  7. 7
    Bake for 23 to 26 minutes or until a toothpick inserted in the center of the cakes comes out clean.
  8. 8
    Let cakes cool for at least 1 hour before inverting.