FRESH PINEAPPLE UPSIDE DOWN CAKE

FRESH PINEAPPLE UPSIDE-DOWN CAKE WITH COCONUT CREAM :)

1 cup unbleached flour

1 cup whole wheat pastry flour

1 cup light unbleached granulated organic sugar

2 tsp baking powder

1/2 tsp salt

1 cup non-dairy milk

2 Tbs oil

1 tsp pure vanilla extract

Beaten Egg-Replacer Mixture:

1/2 cup water

2 Tbs Ener-G or Orgran egg replacer powder

TOPPING:

2 Tbs vegan butter

2 Tbs agave nectar or Maple Syrup

1/2 cup brown sugar

1/2 a medium fresh, ripe pineapple, sliced

Preheat oven to 350°F.

• Melt the vegan butter Stir in the agave nectar and brown sugar and spread even over the bottom of the pan. Place the sliced pineapple over the mixture in a pleasing pattern, covering as much of the bottom of the pan as possible.
• Beat the water and egg replacer in a stand mixer until like almost-stiffly-beaten egg whites (about 7-10 minutes).
• While the egg replacer is beating, whisk together the Dry Mix ingredients in a medium bowl. Add the Wet Mix  to the Dry Mix and stir very briefly, just to mix.
• Fold the beaten egg replacer mixture into the batter using an over and under motion with a spatula, until you can't see the egg replacer anymore.
• Gently spread dough evenly over pineapple slices. Bake for 45-50 minutes.
• Cool for at least 5 minutes, in the pan.