Sweet and tangy, this pineapple upside down cake courtesy of Vegan chef Tanya Petrovna is the perfect treat after a summer BBQ!

Pineapple Upside Down Cake


1/4 cup nondairy margarine
1/2 cup brown sugar (such as Sucanat brand granulated cane juice, Rapadura organic sugar, or molasses sugar)
1 lb 10 oz can sliced pineapple
10-12 dried sweet cherries
14-16 pecan halves
1 1/2 cup unbleached flour
2 1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup sunflower or safflower oil
1 cup sugar
6 oz firm silken tofu
1/2 cup pineapple or orange juice
1 tsp vanilla extract
1/2 tsp lemon extract


Preheat oven to 350°F.

Mash sugar with margarine (using a fork or your fingers) on bottom of 9- or IO-inch round pan. Arrange pineapple slices in bottom of pan, and place a cherry in the center of each pineapple slice. Place pecan halves around spaces between pineapple slices.

In a mixing bowl, combine flour, baking powder and sea salt. Puree the rest of the ingredients in a blender. Mix liquid into dry ingredients, and spoon batter evenly over pineapple slices.

Bake for 35-40 minutes. Let cool on rack, then invert onto a platter so that cake is upside down. Serve with Sweet Ginger Cream (page 303) and sweet dreams….

Sweet Ginger Cream


1 ½ cups

1 box silken firm tofu (aseptic package)

¾ cup soy milk

1/3 cup sugar or maple syrup

1 tsp vanilla extract

1 tsp grated fresh ginger


Puree all ingredients in the blender. Slather on anything sweet for anyone who loves ginger!

*Recipe and image courtesy of celebrated Vegan chef, Tanya Petrovna, who is the founder of Native Foods Cafe restaurants.*