Microwave Pineapple Upside Down Cake - dairy and egg free!
For the caramel topping:
2 tablespoons of dairy free butter or margarine (I used Pure sunflower)
75g brown sugar
For the cake mix:
115g / 4oz dairy free butter or margarine (I used Pure sunflower)
115g / 4oz plain flour (sieved) - I used wheat flour but you could try it with a gluten free flour.
115g / 4oz caster sugar
Egg replacer equivalent to 2 large eggs. If your egg replacer says its equivalent to a medium egg then just be a bit generous with your measurements.
1tsp vanilla extract or flavouring
1 tsp baking powder
2tbps oat/rice/coconut milk or use water.
A can of pineapple rings or a fresh pineapple (peeled and sliced thinly)
1) Use a round pudding bowl that is suitable for a microwave. Line the bottom of the bowl with a round piece of grease proof paper and then lightly grease the whole of the inside of the bowl with a little dairy free margarine/butter.
2) Make the caramel by creaming the brown sugar and 2 tablespoons of margarine/butter until you make a smooth light paste. Put this paste into the bottom of the bowl, covering the circle of greaseproof paper.
3) Now lay the pineapple rings on top of the paste, you can use any pattern you like but may want to do a whole ring in the centre and halves round the outside.
4) Now make the cake mix. Cream the butter and caster sugar together until light and fluffy, using an electic mixer or by hand. Now slowly add the egg replacer and the vanilla. Keep mixing well until fully combined.
5) Slowly add a little of the baking powder and flour, a bit at a time. Once combined, add the milk or water and mix again until you've formed a smooth batter.
6) Add the batter to the pudding bowl and smooth the top. Now completely cover the bowl with cling film to allow the pudding to steam. I ran out of clingfilm so used greaseproof paper and it seemed to work just as well!
7) Cook on high in the microwave for between 5 and 10minutes. Each microwave cooks at different speeds so I cooked it for 5 minutes and then kept cooking it for another 2 minutes until it was cooked through - you can check this by inserting a cocktail stick into the centre and seeing if it comes out clean rather than wet with mixture.
8) You can serve the pudding from the bowl or turn it out onto a plate and serve from there. Its definitely best eaten straight away as goes a little crunchy on top if left to cool and then eaten (although still tasty like this!)
Lovely with dairy free icecream, dairy free cream or custard. Yummy enough to eat on its own too!
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The parentsown "Free From" supermarket: helping you find foods that are suitable for people with allergies and intolerances.