Ingredients
- 1 cup packed brown sugar, divided
- 8 oz. fresh pineapple slices
- maraschino cherries
- 3 T. Egg Replacer
- ¼ cup hot water
- 3/4 cup whole wheat flour
- 1 cup all-purpose flour
- 1 ½ t. baking powder
- 1 t. baking soda
- ½ t. salt
- ¼ cup agave nectar
- 3/4 cup 8th Continent Soymilk
- 1 6oz dairy-free vanilla soy yogurt
- 2 T. canola oil
Directions
Preheat the oven to 350 degrees F.
Lightly oil a 9″ round cake pan and place pineapple slices throughout the bottom of the cake pan. Add the maraschino cherries in between the pineapple rings. Sprinkle the pineapple rings and maraschino cherries with 1/4 cup brown sugar until lightly covered.
In a small cup or bowl, combine the Egg Replacer and hot water until the mixture is gooey and congealed. Set aside.
In a medium-sized mixing bowl, sift together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt and brown sugar. In another small bowl, mix together the Egg Replacer mixture, agave nectar, 8th Continent Soymilk, dairy-free vanilla soy yogurt and canola oil. Add the wet ingredients to the dry, mixing until just combined.
Pour the batter over the pineapple slices and bake until firm to the touch, about 35 minutes. If you aren’t sure about the time, use a toothpick to insert to the center of the cake and the toothpick should come out clean when the cake is ready.
Allow the cake to cool for 20 minutes. Place a plate over the top of the cake and holding these two together, flip and allow to rest. Lightly tap the cake pan so the cake will plop onto your serving dish. You can serve this cake either warm from the oven or chilled, but make sure to serve it with 8th Continent Soymilk to wash it down with!
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