Every since I have been working from home (which is a constant learning experience) I have been baking much more which I love.  My latest baking adventure unfortunately has not been an apple pie but has been a wonderful vegan pineapple upside down cake.  This recipe can be made vegan or the classic way just a matter of using butter and an egg instead of vegetarian margarine and sunflower oil.

{ Here is what is left of the finished product in my new vintage teal severing dish! }

If you would like to try this wonderful cake, bake on yourself.  Your tummy will thank you!  Let me know if you try it and what you think!  I love your feedback.

♥ Topping Ingredients ♥

1/4 cup vegan margarine, cut into small pieces, plus extra for greasing

15 oz canned unsweetened pineapple pieces, drained, juice reserved

4 tsp. cornstarch

1/4 cup brown sugar

1/2 cup water

zest of 1 lemon

♥  Sponge Cake Ingredients ♥

4 tbsp. sunflower oil

1/3 cup brown sugar

2/3 cup water

1 1/4 cups all-purpose flour

2 tsp. baking powder

1 tsp. ground cinnamon

1♥  Grease a deep 7 inch/18 cm cake pan with a little vegan margarine

2♥ Mix the reserved pineapple juice with the cornstarch to a smooth paste. Put the paste in a pan with the sugar, margarine, and water and stir over low heart until the sugar has dissolved.  Bring to a boil and simmer for 2 – 3 minutes until thickened. Let cool slightly.

3♥ To make the sponge cake, heat the oil, sugar, and water in a pan until the sugar has dissolved, but do not let boil.  Remove from the heat and let cool. Sift the flour, baking powder, and ground cinnamon into a bowl.  Pour in the cooled sugar syrup and beat well to form a batter.

4♥ Place the pineapple pieces and lemon zest on the bottom of the prepared pan and pour over 4 tablespoons of the pineapple syrup. Spoon the sponge batter on top, leveling the surface.

5♥ Bake in a preheated over, 350 F/180 C for 35 to 40 minutes until set and toothpick inserted into the center comes out clean. Invert onto a plate, let stand for 5 minutes, then remove the pan.  Serve with the remaining syrup.