A vegan spread: drum up some delectable recipes!

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Vegan Pineapple Upside Down Cake

??Ingredients

For the Topping:

• ¼ cup Vegan Butter (56g) Melted
• ½ cup Brown Sugar (100g)
• 10-12 thin slices pineapple 
• For the Cake:
• 1 ¾ cups Maida (all-purpose flour) (220g)
• 1 cup caster sugar (200g)
• 1 tsp Baking Soda
• ½ tsp salt
• ¾ cup Soy Milk (180ml) or other non-dairy milk (oat, almond, rice)
• ¼ cup Pineapple Juice (60ml) 
• 1 Tbsp vanilla extract
• ? cup Canola Oil (80ml) or other vegetable oil
• 1 Tbsp white vinegar or apple cider vinegar 

Instructions

• Lightly coat a 9-inch round cake pan with oil
• Melt the vegan butter and then pour it out into the bottom of the cake pan and spread it around so it lines the bottom evenly.
• Sprinkle the brown sugar over the melted butter and spread it around evenly.
• Then layer the fresh pineapple slices along the bottom/on top of the sugar and butter
• Set the prepared cake pan aside and preheat the oven to 350°F (180°C)
• Sift the flour into a mixing bowl and add the white sugar, baking soda and salt and mix together with a spoon
• Then add in the soy milk, pineapple juice, vanilla, oil and vinegar and whisk together with a hand whisk until just combined. Do NOT overmix- it will make the cake too dense.
• Pour out over the pineapple slices in your prepared cake pain, and smooth down with the back of a spoon.
• Place into the oven and bake for 55 minutes. Bring it out at the 30 minute mark and cover loosely with foil and return to the oven for another 25 minutes. The foil will prevent it from over-browning.
• It’s ready when a toothpick inserted into the center of the cake comes out clean 
• Let the cake cool for 10 minutes before inverting it onto a plate or cake stand.
• To flip it, place a plate or cake stand against the cake pan and then flip it so that the cake pan is upside down on top of the plate or cake stand. Let it sit for a few seconds for the caramelized brown sugar to run down over the sides of the cake, and then lift the cake pan off.

Enjoy!

Vegan Instant Rava Dosa

Ingredients

• ½ cup rava 
• ½ cup rice flour 
• ¼ cup maida 
• ½ cup unsweetened, plain vegan yogurt (coconut or cashew)
• 1 tsp salt
• 2½ cup water
• 2 chillies (finely chopped)
• 1 inch ginger (finely chopped)
• 1 Tbsp whole jeera
• Handful of curry leaves (finely chopped)
• 2 tbsp coriander (finely chopped)
• 1 medium onion (finely chopped)
• 1½ cups water (or as necessary)

Instructions

• In a large mixing bowl combine rava, rice flour, maida, salt and vegan yogurt
• Whisk and combine well -- now add the 2 1/2 cups of water
• To this add chillies, ginger, onion, coriander, jeera, curry leaves
• Stir again to combine
• Rest the batter for 20-30 min to allow rava to absorb the water
• After resting, add an additional ½ to 1 cup of water as necessary for a thin/watery consistency
• Carefully pour the dosa batter over a very hot tawa, it should appear lacey
• Lower the flame and cook until the dosa turns golden and crisp.
• Fold the finished dosa and serve immediately!

Vegan (and Gluten Free!) Blondies

Ingredients

• 1/4 cup (62 ml) + 2 tbsp non dairy milk (I use soy)
• 2 tbsp maple syrup or date syrup
• 1/2 cup (80 g) coconut sugar or brown sugar
• 1 Tbsp ground flax seed 
• 1 Tbsp vanilla
• 3/4 cup (187.5 g) almond butter or peanut butter 
• 1/2 cup (60 g) oat flour (can use maida here if not gluten free)
• 1/4 cup (28 g) almond flour
• 2 tbsp coconut flour
• 2 tbsp tapioca starch or cornstarch
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 tsp  cinnamon
• 1/2 cup (90 g) vegan chocolate chips

Instructions

• Preheat the oven to 350 degrees F / 180ºc.
• In a bowl, warm the non dairy milk until hot. Add the rest of the wet ingredients and mix well until smooth. 
• In another bowl whisk all the dry ingredients. Add to wet and mix in. Fold in the chocolate chunks and chips
• Drop the batter on