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pineapple upside-down cake

pineapple lovers, rejoice! this recipe is set to wow your friends and family...
Time: 25-30 mins (including prep & turn out)
Serves: 8 (enough for 4 small Bundt tins or one loaf tin)
pineapple upside-down cake
pineapple upside-down cake
pineapple lovers, rejoice! this recipe is set to wow your friends and family...
Time: 25-30 mins (including prep & turn out)
Serves: 8 (enough for 4 small Bundt tins or one loaf tin)

ingredients

  • 300g oat flour (blitz your oats in a blender) or any flour
  • 2 tsp baking soda
  • 1 tsp baking powder⁠
  • 500g apple puree
  • 120ml plant based milk⁠
  • 2 tbsp melted coconut oil⁠
  • 85g Sweet Freedom VANILLA SYRUP⁠
  • VANILLA SYRUP for drizzling in the bakeware and at the end
  • glacé cherry (optional)

make

  1. Preheat the oven to 170°C and grease or line non stick bakeware (we used mini Bundt tins).
  2. Place some fresh pineapple (or tinned pineapple rings) and a glacé cherry (optional... if you want total retro!) in the bottle of the tin and drizzle with VANILLA SYRUP. 
  3. Mix together the dry ingredients then add in the wet and gently mix together until combined, then pour into the tin (on top of the pineapple/cherry).
  4. Bake in the oven for 20-22 minutes until golden and just firm to the touch. 
  5. Cool for a few mins before turning out onto a plate. 
  6. Drizzle a little more VANILLA SYRUP.

*Please note - don't leave the cake in the tin for too long once out of the oven as it might get stuck to the bottom... be sure to turn out within 5 mins of it coming out of the oven. Also, be careful as it gets very hot.

Enjoy!