Vegan Pineapple Upside-down cake

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We use this recipe in our canteen at Suma HQ, it makes 2 trays and feeds roughly 70 people. This is a favourite pudding of the staff at Suma, we make it often. This year Essential Trading celebrates Fifty Years as a wholesaler distributing; sustainable wholefoods, ecological household products and cruelty free body care items. Suma have worked with Essential Trading throughout both our co-ops histories, firmly believing together we are stronger.

Ingredients

6 x 400g Essential Trading Pineapple Chunks In organic Juice
2x 5kg Naturli’ Catering Vegan Butter Block
6x 2kg Suma Sunflower Spread
3kg Suma Raw Cane Sugar
3kg Suma Soft Brown Sugar
16x 200ml Oggs Aquafaba Egg Alternative
6x 100ml Taylor & Colledge Vanilla Bean Extract
1kg Lahde Baking Powder
5x 1kg Doves Farm White Self Raising Flour
12x 1 rolls If You Care Parchment Paper Rolls

Gluten-free cake, replace flour with one of these

16kg Doves Farm Gluten Free Self Raising Flour
6x 1kg Glebe Farm Gluten Free Self Raising Flour

Method

Caramelised bit, Butter/Marg trays first, put pineapple in then melt butter/marg and brown sugar to taste and pour over Pineapple.
Cake bit, Blend butter/marg (1.5kg) & caster Sugar (1.5kg) add 60 tablespoons of Aquafaba. Add 1.5 kg of self-raising flour. Add 2 teaspoons of baking powder, vanilla essence. Pour over Pineapple and sauce carefully and smooth out.
Pop in oven 170 oven, 25 - 30 mins middle shelf.

Get the ingredients

Suma Prepacks Organic Raw Cane Sugar - 500g

£4.05