Pineapple Upside-Down Cake – Vegan version

👨‍🍳 Method

1. 1
   Preheat the oven to 170°C (340°F) and put a round pan with the margarine in the oven until the margarine melts.

   ⚙ Preheating the OvenOvenRound pan

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Sprinkle the brown sugar evenly over the melted margarine in the pan and arrange the fruit on it in a single layer, placing a cherry in the center of each ring.

   Round pan
3. 3
   In one bowl, mix the flour, baking powder and salt.

   Bowl
4. 4
   In a second bowl, Whip the margarine with the sugar, until the mixture is pale.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk
5. 5
   Add the flax eggs one at a time and the vanilla, mixing after each addition until absorbed.
6. 6
   Add the dry mixture in several additions, alternating with the unsweetened soy milk, and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
7. 7
   Pour the batter gently over the slices, without moving them.

   Round pan

   💡Pour the batter gently and gradually: that way the fruit stays in place, and the pattern arranged on the bottom comes out whole on top.
8. 8
   Bake 40–45 minutes, until a toothpick inserted into the cake comes out clean.

   ⚙ BakingOvenRound pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Wait 5 minutes, set a serving plate over the pan and invert the cake onto it.