Here is the story of the almost best vegan baked good I’ve ever made.
I was putting the ingredients together for this cake (adapted by the Recipe Hall of Fame Dessert Cookbook) and saw that I had the vegan substitutes in my fridge. I pulled out my almond milk and vegan butter sticks and went to work. This was going to be amazing.
It wasn’t until right as I was flipping the cake over that I realized the cake was not at all vegan, it had two eggs! Oops. So here is the recipe for another almost-vegan baked good.
Blueberry Pineapple Upside-Down Cake
1 8 oz. can chopped pineapple
1/2 cup blueberries
1/3 cup butter (or Smart Balance sticks)
1/2 cup chopped nuts (I only had unsalted peanuts, so that’s what I used)
3/4 cup light brown sugar
1/2 cup butter, softened
3/4 cup sugar
1 1/2 cup flour
1/2 cup almond milk
1 teaspoon vanilla
1 teaspoon baking soda
1. Melt 1/3 cup butter in an iron skillet.
2. Sprinkle the brown sugar and the nuts over the butter.
3. Lay pineapple chunks and blueberries over the sugar mixture.
4. Cream 1/2 cup butter and sugar together.
5. Add eggs one at a time and beat well after each addition.
6. Add the flour and milk, a little at a time.
7. Add vanilla and baking powder.
8. Pour the batter into the skillet and bake at 350 for 30 minutes.
9. Let cake stand for 10 minutes and flip on to serving platter.
The cake was amazing. It doesn’t surprise me with the amount of butter and sugar in it, but we can all splurge sometimes. Maybe next time I’ll try with an egg replacement to make it 100% vegan.