Vegan, quick & easy.
Say hello to the tastiest, refreshing and overall delicious cake you’ll ever lay your eyes on (and taste buds)!
This cake is in collab with Pacifica.
Pacifica is a cosmetics and haircare company. Their products are 100% vegan, natural & cruelty-free.
Pacifica have a NEW 🍍Pineapple collection 🍍 which has just launched! I’m so excited!
What perfect time to try out their new SPF body butter and after sun, perfect to keep refreshed in this heatwave we’re currently having in the UK!
I’ve already tried the ‘Pineapple Flower Body Butter’ and it’s gorgeous. It’s extremely hydrating and creamy, and smells lovely, like a fruity flower garden- Haha!
The scent of the pineapple products is youthful, fresh, fruity and floral. I LOVE the bright pink, blue and gold packaging. It’s vibrant and perfect to keep you company during summer. Highly recommend!!!
If you’ve seen on my social media, I love Pacifica and post about their products often.
This was my first time ever making an upsidedown cake and I am so impressed with how it turned out.
I wanted to show you how I plan recipes. This is a little drawing I did on Instagram and I based this whole cake on it. Don’t judge my artistic talents, haha.
The cakes are fluffy, light and flavourful. The pineapple on top just makes these cakes super fruity and irresistible! I am just so happy with how it turned out, everyone who has tried this cake LOVE’S it!
This cake looks technical but it’s actually pretty simple and I’m sure whoever you make this delicious bake for will be more than impressed!
Preparation- 30 minutes
Baking time- Approximately 28-30 minutes
Ingredients for the cake
-480ml of almond milk (I use unsweetened)
-2 teaspoons of apple cider vinegar
-425g of self-raising flour
-480g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
Ingredients for the frosting
-400g of dairy-free butter
-50g of vegan cream cheese
-650g of icing sugar
-1 teaspoons of vanilla bean paste (or vanilla extract)
-Dairy-free-free milk (if needed)
To make the cakes
Step 2- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the coconut oil into the ‘buttermilk’ and whisk to combine.
Step 5- Add the wet ingredients into the dry ingredients and mix.
Step 6- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the centre of the preheated oven and bake for around 28-30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- Place the cakes on a cooling rack (pineapple side up) and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter and cream cheese on high then add in the icing sugar and vanilla bean paste.
Add in a splash of dairy-free milk if too thick.
Step 2- Stack and fill the cakes with buttercream, then partly crumb coat the whole cake and pop into the fridge to set.
This will take around an hour.
I decorated my cake with some peaks of extra buttercream I had left over.
Serve fresh or store in a sealed container, the buttercream will firm up at room temperature.
Best eaten within a few days of making!
Shop the whole Pacifica range here
A huge thankyou to Pacifica for collabing on this recipe with me!
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