Enjoy the classic flavors of pineapple upside-down cake in doughnut form with this vegan recipe. These doughnuts are moist, fluffy, and bursting with tropical sweetness.
Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup unsweetened almond milk. 1/4 cup pineapple juice. 2 tbsp melted coconut oil. 1 tsp vanilla extract. 1/2 cup brown sugar. 1/4 cup vegan butter. 6-8 pineapple rings. Maraschino cherries optional, for garnish.
Instructions: Warm the oven up to 175F 350C. Coconut oil should be used to grease a doughnut pan. Mix the flour, sugar, baking powder, baking soda, and salt in a bowl with a whisk. Add pineapple juice, melted coconut oil, almond milk, and vanilla extract to another bowl. mix them together. Combine the wet and dry ingredients until they are just barely mixed. Warm up vegan butter and brown sugar in a small saucepan over medium-low heat until they start to bubble. Put some in the bottom of each doughnut hole. In each hole, put a pineapple ring on top of the brown sugar mixture. If you want, you can put a maraschino cherry in the middle of each pineapple ring. Put three quarters of the batter into each doughnut hole. Bake for 12 to 15 minutes, or until you can stick a toothpick in and it comes out clean. Donuts should cool in the pan for 5 minutes before being moved to a wire rack to cool all the way. Serve and have fun!
Prep Time: 15 minutes
Cook Time: 15 minutes
bridal makeup by michelle
