Mini microwave vegan pineapple upside-down cakes, made in 5-10 minutes.
Ingredients:
Canned pineapple rings, sliced.
Glace cherries, halved.
5 scoops self-raising flour.
2 scoops soy/almond milk.
1 scoop brown sugar.
1 scoop maple syrup.
1 scoop coconut or olive oil.
1 scoop pineapple juice.
1 teaspoon vanilla extract.
1/2 teaspoon baking powder.

Place pineapple and cherry slices in the bottom of microwaveable ramekins / cups. Mix all other ingredients well. Scoop into ramekins. Make sure the batter is gloopy and liquid and settles nicely in the ramekins over the pineapple and cherry slices.

Bake in microwave on high heat for 3-5 minutes until it smells like cake and looks decidedly solid. Let cake cool before you remove it from mug/ramekin.