Pineapple Upside Down Cake from the Gracias Madre Cookbook: Bright, Plant-Based Kitchen

There’s really nothing that compares to the deep sweetness of pineapple when it’s baked, especially when it’s baked into a rich vegan cake and topped with vanilla bean ice cream and salted mezcal caramel sauce. And yet, despite its (very) decadent consistency and flavor profile, the pineapple keeps things feeling as refreshing as a cocktail on a Oaxacan beach.

SERVES 8

1/2 cup melted coconut oil, plus more for the pan

1 pineapple, peeled, cored, and cut into 1/4-inch rings

1 1/2 cups all- purpose flour

1 cup sugar

1 1/2 tablespoons egg replacer

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon Himalayan salt

1/4 cup plus

2 tablespoons unsweetened almond milk

1/4 cup fresh pineapple juice

1/4 cup coconut or nondairy yogurt

1/2 teaspoon vanilla extract

1 recipe Coconut Vanilla Bean Ice Cream (recipe below), for serving

1 recipe Salted Mezcal Caramel Sauce (recipe below), for serving

Coconut Vanilla Bean Ice Cream (MAKES 4 CUPS)

2 (13.5- ounce) cans full- fat coconut milk (about 3 1/3 cups)

1/4 cup plus 2 tablespoons agave nectar

1 vanilla bean, seeds scraped

1/2 teaspoon Himalayan salt

1/2 teaspoon guar gum

Salted Mezcal Caramel Sauce

1 cup agave nectar

1/4 cup mezcal

¼ teaspoon Himalayan sea salt

Make the ice cream: In a high- speed blender, add the coconut milk, agave, vanilla seeds, salt, and guar gum and blend until smooth. Cover and chill overnight. Freeze in an ice- cream maker according to the manufacturer’s instructions. Serve right away or store in an airtight container in the freezer.

Make the caramel sauce: In a small saucepan over medium- high heat, add the agave and mezcal. Bring to a simmer and reduce the heat to medium- low. Let the mixture reduce to a medium amber color, about 30 minutes, until all the alcohol has cooked off. Remove from the heat and stir in the salt. Let cool for 15 minutes before serving.

Make the Cake: Preheat the oven to 350°F. Grease a 9- inch cake pan or eight nonstick mini Bundt pans with a small amount of coconut oil. If using the 9-inch pan, line with a circle of parchment, and grease the parchment. If using the 9-inch pan, arrange as many pineapple rings (either whole or cut into halves or quarters, to fit more fruit). as will fit on the bottom of the cake pan in one layer. If using the mini Bundt pans, place one full ring in the bottom of each pan.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, egg replacer, baking powder, baking soda, and salt. Mix on low speed briefly to combine. Add the almond milk, pineapple juice, yogurt, and vanilla and mix on medium speed until the batter is light, fluffy, and fully combined, about 3 minutes.

Pour the batter into the prepared cake pan or mini Bundts, being careful not to disturb the layer of pineapple. (If you are using the mini Bundts, make sure to leave at least 1/4 inch of space at the top of the molds for the cakes to expand as they cook.) Smooth the top of the batter with a spatula and bake until the cake is fully set and a toothpick or cake tester comes out clean, 30 to 35 minutes if using the mini Bundts or 35 to 40 minutes if using the 9-inch pan.

Set the cake pan on a wire rack and let cool until just warm to the touch. Place a large plate over the cake pan and invert the pan onto the plate. Remove the parchment.

Serve with a scoop of the vanilla ice cream and a drizzle of the salted mezcal caramel sauce.

Seasonal RecipesGracias MadreOctober 10, 2022Comment