RECIPE - Vegan Pineapple Upside Down Cake (low cal)

... I know I still need the 2nd half of my blog regarding how to read labels and I'm hoping I can get it done today or tomorrow...but, in the meantime, thought I'd share a recipe for a vegan Pineapple Upside Down Cake that I tweaked yesterday and it turned out really yummy!  Here it is (if you make it, let me know how you like it):

(NOTE: If you'd like more detailed nutrient information, go to the USDA food tracker website at https://www.choosemyplate.gov/SuperTracker/foodapedia.aspx )

Vegan Pineapple Upside Down Cake
Servings: 12
Calories per serving: 236

INGREDIENTS
For the topping:
1/2 cup coconut palm sugar
4 fresh, sweet cherries (you can use the frozen ones as long as no sugar has been added), sliced in half
6 slices of fresh pineapple

For the cake:
1 cup of coconut palm sugar
2 cups unbleached all-purpose flour
2 tsp baking powder
1 tsp egg replacer (like Ener-G brand)
1/4 cup water
1 cup crushed pineapple (with juice drained & reserved)
1 cup reserved pineapple juice (plus more pineapple juice if not enough to make 1 cup)
1 tsp vanilla extract

DIRECTIONS
1) Preheat the oven to 375degrees F and spray a bundt cake pan with canola or coconut cooking spray.
2) Place the pineapple slices and the sliced cherries at the bottom of the bundt pan.
3) Sprinkle the 1/2 cup of coconut palm sugar over the fruit (make sure to use all of it).
4) In a mixing bowl, sift together the dry ingredients for the cake.  Then add all the wet ingredients and blend well.
5) Slowly pour the mixture over the fruit & sugar in the bundt pan.
6) Put it into the oven and bake for about 50-55 minutes, checking the doneness with a toothpick (FYI -toothpick inserted into cake comes out clean if baked thoroughly)
7) Immediately invert onto a heat-proof plate and let cool off.

Enjoy!!

Created by MyFitnessPal - Free Weight Loss Tools