Tropical Pineapple Upside-Down Cake (with chilli!!)

winter warmer!

Already the very retro pineapple upside-down cake returns this holiday season (I had a feeling it would)! This time with a tropical sunshine twist, my foodie-friend Chrish makes hers with chilli and lime in it and she came over to bake with me this weekend. The red flecks make it look beautifully Christmassy and it’s definitely a provider of good cheer. The fragrance as these cakes cook is amazing, and it tastes awesome. Obviously we had to totally change her recipe, as the one Chrish uses calls for four eggs, normal flour and butter. The ones we made on Sunday were egg-free, dairy-free, gluten-free… I wanted to play with the tropical feel and added coconut to the recipe. It was really good fun to bake together and play with the ingredients. However Chrish may have her own opinion on that!

Chrish uses gloves to keep her fingers free from chilli heat… cunning!

 Tropical Pineapple Upside-Down Cake (with chilli!!) – Ingredients

fresh red chilli pepper, lime, golden caster sugar, sunflower spread, tinned pineapple rings and juice, gluten-free self-raising flour, baking soda, gluten-free baking powder, salt, coconut milk, sunflower oil, white wine vinegar, coconut essence, golden syrup

Pineapple Upside Down Cake – Process (makes 7 ramekins or 1 large pyrex dish)

  • Preheat the oven to 180ºC
  • To make the chilli syrup in a heavy based pan add:
    • 1 chilli finely chopped
    • 2 limes juices
    • 6oz golden caster sugar
  • Heat until the sugar is totally dissolved
  • Prep your containers: (we used 4 ramekins and 1 larger one – see photos to get an idea of size)
    • smearing spread all over the inside
      making sweet chilli & lime syrup
    • pour in syrup to cover the bases of your dishes
    • place tinned pineapple rings into containers
  • Set aside any left over syrup for later
  • In a bowl mix the dry ingredients:
    • 1 ¾ C gluten-free self raising flour
    • ¾ C golden caster sugar
    • 1 tsp baking powder
    • 1 tsp bicarbonate of soda
    • ¼tsp salt
  • In a jug mix your wet ingredients:
    • 1 C coconut milk (liquid not from a tin)
    • ¹/3 C sunflower oil
    • 3 tsp white wine vinegar (you can use cider vinegar)
    • 3 tsp coconut essence
      nearly oven-ready!
  • Beat the wet ingredients into the dry ones until smooth
  • Pour into the prepared containers
  • Pop the ramekins onto a baking tray and into the oven
  • Small cakes – like the ramekins will take about 20 mins to cook, larger ones will take between 30-40 mins dependant on their size (our larger one took 30 mins). You can tell if the cake is ready to come out of the oven by skewering the cake in it’s centre – is should come out clean if the cake is fully baked.
  • While the cakes are baking, using what’s left of your lime and sugar syrup add:
    • pineapple juice from tins
    • ¼ C golden syrup
  • Heat up until the golden syrup is dissolved
  • When you take the cakes out of the oven put a knife around the edge
  • Get a plate on top of your container and turn that pineapple cake upside-down!
    pour pineapple syrup over the top
  • Pour your pineapple juice and lime syrup over the upturned cake
  • Allow to cool for as long as you can resist those tempting tropical aromas – remember the pineapple is going to be HOT!

Amazing! This is a proper winter-warmer comfort food, the heat from the chilli is subtle and lovely – I reckon we could make an even more grown up version by adding a little Jamaican rum or Malibu to the mix! As delicious as they are we did not manage to eat the lot fresh from the oven. We popped them into an air tight container and into the fridge. When you come to eating them reheat the ramekins for 35 seconds in the microwave – pineapple upside-down chilli cake is definitely best served warm.

#AVeganHoliday This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.

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