Vegan Pineapple Upside Down Cake

In a small bowl, beat together the flaxseed meal (2 tbsp) and warm water (6 tbsp) for 1 minute. Place in the refrigerator for at least 10 minutes. Start 10m timer

Preheat the oven to 350 degrees F. Lightly brush a 9-inch circular pie baking pan with the melted dairy free butter (1 tbsp).

Sprinkle the brown sugar (2 tbsp) evenly over the prepared pan. Arrange the pineapple (1 can) slices on top (six in the outer circle, one in the middle). Place cherries (13) into the holes of the pineapple slices. Optionally, cut remaining pineapple slices in half and add them to the sides of the pan, filling gaps with more cherries.

In a large bowl, whisk together the all purpose flour (1.5 cup), granulated sugar (0.5 cup), baking powder (1.5 tsp), canola oil (0.33 cup), vanilla extract (2 tsp), salt (0.25 tsp), and plant-based milk (1 cup) (along with the flax egg mixture) until well-combined. Avoid over-mixing.

Pour the batter evenly over the prepared pie pan using a spatula.

Bake for 30 minutes. At the 30-minute mark, remove from the oven and loosely cover with [tin foil]. Bake for an additional 15 minutes. Start 45m timer

Remove from the oven, uncover, and allow to cool for 20 minutes. Gently flip the cake onto a serving dish and slide it out from the pan. Start 20m timer