We were so inspired by the February 2009 Vegetarian Times issue. Although this gingerbread recipe is an one that we have used for years, it received the new look as a pineapple upside down version.

Serving Size: 4

Ingredients:

for the cake:

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 & 1/2 tablespoon ginger, ground
• 1/2 tsp.cloves, ground
• 1/2 teaspoon cinnamon, ground
• 1/2 cup vegetable oil
• 1/2 cup maple syrup
• 1/2 cup molasses
• 1 cup soy milk
• 1 tablespoon vinegar
• 2 tablespoons vanilla extract

for the topping:

• 2 tablespoons soy margarine
• 3-4 slices of pineapple
• 1/2 cup brown sugar
• 2-4 candied cherries or dried cranberries as decoration

Directions:

1. Preheat oven to 350 F.
2. Melt the butter in a skillet and add the brown sugar making a caramel.
3. Pour mixture into a 10 inch diameter stick-free or oiled cake pan with 2 inch high sides. Arrange pineapple slices and cherry pieces in a single layer on top of the caramel mixture.
4. Whisk together the flour, baking soda, baking powder, salt, and spices in a bowl.
5. In another bowl whisk the oil, syrup, molasses, soy milk, vinegar, and vanilla.
6. Whisk the wet mixture into the dry until just barely mixed.
7. Half-fill pan with batter.
8. Bake 35-40 minutes for small pan.
9. Gingerbread is ready when a toothpick or knife inserted into center comes out clean.
10. Cool cake in pan on a rack for 10 minutes.
11. Turn cake out onto a platter. Serve warm or at room temperature.

Notes:

Ispired by the Vegetarian Times Feb. 2009 issue