Mini Pineapple Upside Down Cakes

{Vegan | Gluten Free}
Makes approx. 8 mini cakes

1 can pineapple rings
8 Maraschino cherries
3 TBSP. vegan butter2/3 cup coconut sugar or brown sugar

2 flax eggs → 2 TBSP ground flax seed + 4-6 TBSP water (mix until you get an egg white like texture)
2/3 cup white sugar
1/4 cup reserved pineapple juice
2/3 cup All Purpose gluten free flour (I used this kind here)
1 tsp. vanilla extract
1 tsp. baking powder
Pinch of salt

Pre-heat oven to 350 degrees.

In a small bowl mix together the butter and the coconut sugar, set aside.

In a separate bowl mix together the sugar, flour, baking powder, salt, vanilla, and flax eggs. Gradually stir in pineapple juice, you may need more or less juice to achieve the desired cake batter consistency.

Spray your muffin pan with non-stick. Next, add about 1-2 tsp of butter and sugar mixture to the bottom of 8 muffin tins. Then, cut the pineapple slices in half, and layer them on top of the butter/sugar mixture. Place your cherry into the center of the pineapple slices.

Pour your cake batter into the tins, about 1/2 inch from the brim.

Bake your cakes for 20-25 minutes. Mine were perfectly done at 20 minutes. Check by poking the center of the cake with a toothpick for it to come out clean.

Remove from oven and let sit in tin for about 5 minutes. Place a cookie sheet tightly on top of the muffin tin, and flip the tin over. This part can be tricky, if your pineapple slices fall off, just place them back on top.

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