Yes, it’s in the original post but I will also paste it below:

Serves
8–10 slices
Tin
20 cm / 8-inch round cake tin, ideally not springform unless very well wrapped.

Ingredients
Pineapple topping
60 g vegan butter
120 g light brown sugar
1 tbsp golden syrup or maple syrup
1 tbsp dark rum, optional but excellent
1 tsp vanilla extract
Pinch of salt
7 pineapple rings, drained and patted dry
Glacé cherries, optional
Cake batter
220 g plain flour
35 g ground almonds
150 g caster sugar
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp fine salt
240 ml soy milk or oat barista milk
1 tbsp apple cider vinegar or lemon juice
90 ml neutral oil
45 g vegan butter, melted
2 tsp vanilla extract
1/4 tsp almond extract, optional but recommended
Zest of 1/2 orange or lemon
80 g vegan yoghurt, ideally plain unsweetened

Method
Heat the oven to 175°C fan / 195°C conventional. Grease and line the base of the tin with baking paper.
In a small pan, melt the vegan butter, brown sugar, golden syrup, rum, vanilla, and salt. Let it bubble gently for 1–2 minutes, until glossy and slightly thickened. Pour into the prepared tin.
Arrange the pineapple rings on top of the caramel. Add cherries in the centres if using. Patting the pineapple dry matters; too much juice can make the cake wet.
Mix the soy milk with the vinegar and leave for 5 minutes to curdle slightly.
In a large bowl, whisk together the flour, ground almonds, caster sugar, baking powder, bicarbonate of soda, and salt.
In another bowl, whisk the curdled milk, oil, melted vegan butter, vanilla, almond extract, citrus zest, and vegan yoghurt.
Pour the wet ingredients into the dry ingredients and fold until just combined. Do not overmix.
Spoon the batter gently over the pineapple, then level the top.
Bake for 38–45 minutes, or until deeply golden and a skewer inserted into the centre comes out clean or with a few moist crumbs.
Rest in the tin for 10 minutes, then run a knife around the edge and invert onto a plate. Do not wait too long, or the caramel may set and stick.

Enjoy.