UPDATED Sept 2025
Preheat 350°
CAKE 1 no fruit
1½ cups all purpose or self-rise flour
2¼ tsp. baking powder if all purpose flour
1½ tsp. baking powder if self-rise flour
add 1/2 tsp dry malt flour
⅛ tsp. citric acid
1 cup sugar (¾ cup)
1 teaspoon baking soda (not baking powder)
½ teaspoon salt
¼ cup unsweetened cocoa powder (peanut powder, instant coffee)
1 cup cool water or soy milk
(3 teaspoons acid – lemon juice or vinegar)
2 teaspoon vanilla or other extract
1 Tbls. flax seed meal
mix dry ingredients
add mixed wet ingredients
stir to no lumps, about 30 seconds
40 minutes 350°
flip so that fruit is on top
Sprinkle brown sugar on top while still hot
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CAKE 2 with fruit
1½ cups tsp. baking powder if all purpose flour
1½ tsp. baking powder if self-rise flour
add 1/2 tsp dry malt flour
⅛ tsp. citric acid
1 cup sugar (¾ cup)
1 teaspoon baking soda (not baking powder)
½ teaspoon salt
¼ cup soy milk powder
Pineapple, canned, 2¼ cup (20 oz can), crushed, sliced, or chunks
1 cup liquid (include juice drained from can)
(2 Tbls lemon juice)
2 teaspoon vanilla or other extract)
let all liquids total 1¼ cup
1 Tbls. flax seed meal
Brown Sugar, ¼ cup, for glaze after baking
Preheat oven to 350°
Arrange pineapple slices in the pan (add maraschino cherries &/or pecan halves and set aside.
Mix up the cake batter with everything else except the brown sugar. If you didn't get about a cup of juice from your canned pineapple then make up the difference with water (or you can use lemon or orange juice).
Don't over-mix, quickly stir the batter up and pour the batter carefully over the slices. Bake for 40 minutes or until done. Let rest in the pan for a few minutes then flip the cake onto a plate and sprinkle the brown sugar on while it's still very hot. Let the cake cool.
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• Orange juice + Sunflower seeds• baking powder is doubled because of no egg
• after pouring/spreading batter on top of the pineapple slices, before baking, sprinkle chopped nuts on the surface to make a "crust" for what will be the bottom of the cake.
