It's upside down!!

I had half an organic pineapple kicking about, and a friend staying at my place, and felt the need to bake. I'm not a very good baker - my traditional cakes and biscuits are never very good - so there was an odds on chance that it would all go horribly wrong. But, thankfully, whatever higher powers look down upon vegan bakers were smiling upon me that night, and I made a lovely, moist, light, flavoursome...

Pineapple Blueberry Upside Down Cake

I got the original recipe from vegweb.com, posted by baypuppy, which had in fact been adapted from another recipe on vegweb.com, posted by Jeanne, and I adapted a little myself to make it more low GI friendly!! This is why cooking is so much fun!! You can always come up with something slightly different and shaped to your own needs....

Ingredients

1 heaping cup plain flour
1/2 heaping cup spelt flour
1 teaspoon baking soda
1/2 cup fresh juice (I used orange/pineapple)
1/3 cup vanilla soy yoghurt
3 teaspoons apple cider vinegar
1/2 scant cup muscavado sugar
maple syrup, agave nectar and water to make 1/4 cup liquid
another 1/4 cup muscavado sugar
1/2 pineapple, cut into chunks (you could use tinned pineapple as well)
handful frozen blueberries

Method

Heat the oven to 180 degrees celcius.

Line a non stick baking dish (I used a 12 by 4 rectangular dish - should probably have used something slightly smaller) with the pineapple, and fill in any gaps with the blueberries. Sprinkle with the 1/4 cup of sugar.

In a big bowl, mix the plain flour and the spelt flours together with the 1/2 cup sugar and baking soda. In another bowl, mix together all of the liquids bar the yoghurt. Pour the yoghurt into the dry ingredients and mix quickly. Pour the liquid into the dry ingredients, and stir to combine. As you do this, the baking soda and vinegar will react, and the mix with fluff up a lot. Make sure you don't overmix, you just want to combine it thoroughly and get rid of any big lumps. If you overmix, you'll lose the lightness that is being caused by the vinegar/baking soda reaction.

Pour the (probably still expanding!) mix on top of the fruit in your baking dish. Gently smooth down the top and place into the oven. Cook for about 30 to 40 minutes, or until a knife pushed into the centre comes out clean.

Let rest for a little while in the pan, and then put a serving dish over the top and flip your cake out of the pan onto the serving dish.

Serve slices with decadent scoops of soy ice cream.