Pineapple Upside-Down Mini-Cakes

This simple recipe features one of my favorite fruits, pineapple! This fruit, very present in our grocery stores, is so tasty and sweet. This is the perfect fruit for summer recipes!

I wanted to create a pineapple upside-down cake to add a touch of freshness to our summer desserts! On the other hand, I find that baking big cakes is often wasteful since you don't always finish them, especially if you are alone or have a small family.

I present you mini-cakes that will avoid any waste, and that can be enjoyed perfectly as a snack and/or dessert!

Ingredients (4 servings)
Garnish
4 slices (about 1 cm) Pineapple
1 tsp Vanilla extract
½ tsp Cinnamon
1 tbsp Maple syrup
1 tsp Cornstarch

Cake
½ cup All-purpose flour
1 scoop Butterscotch Vegan Pro
2 tsp Baking powder
1 tsp Cinnamon
A pinch of salt
½ cup Mashed pineapples *
¼ cup Unsweetened plant-based milk
2 tbsp Coconut oil
1 tsp Vanilla extract

* For mashed pineapples, simply mix fresh pineapple in a blender or a food processor.

Method
1. Preheat the oven to 350 ° F.
2. Oil 4 ramekins (use 250 ml ramekins).
3. In a bowl, combine all of the garnishing ingredients except the pineapple rings. Pour the preparation into the ramekins and place the pineapple rings on top. Put aside.
4. In a small bowl, combine the flour, Vegan Pro, baking powder, cinnamon and salt together.
5. In a second bowl, combine the pineapple puree, plant-based milk, coconut oil and vanilla extract together.
6. Add the dry mixture to the liquid preparation, stirring continuously. Pour the preparation over the pineapples in the ramekins.
7. Bake for 23 to 26 minutes or until a toothpick inserted in the center of the cakes comes out clean.
8. Let cakes cool for at least 1 hour before inverting.