PINEAPPLE UPSIDE-DOWN MINI-CAKES

Preheat the oven to 350 F.

Oil 4 ramekins (use 250 ml ramekins).

In a bowl, combine all of the garnishing ingredients except the pineapple rings. Pour the preparation into the ramekins and place the pineapple rings on top. Put aside.

In a small bowl, combine the flour, Vegan Pro, baking powder, cinnamon and salt together.

In a second bowl, combine the pineapple puree, plant-based milk, coconut oil and vanilla extract together.

Add the dry mixture to the liquid preparation, stirring continuously. Pour the preparation over the pineapples in the ramekins.

Bake for 23 to 26 minutes or until a toothpick inserted in the center of the cakes comes out clean.

Let cakes cool for at least 1 hour before inverting.