Get the Recipe: Vegan Pineapple Upside Down Cake
This Vegan pineapple upside down cake is sweet, gooey and so moist! The caramelized pineapple topping is to die for. This fun retro cake is easy to make and perfect for any occasion!
Ingredients
Topping
- 4 tbsp Vegan butter, melted
- ⅔ cup coconut sugar, or brown sugar
- 10 slices canned pineapple rings
- 12 Maraschino cherries
Cake
- ¾ cup Vegan milk
- ¼ cup pineapple juice
- 1 tsp vanilla extract
- ⅓ cup avocado oil, or other neutral flavored oil
- 1 tbsp apple cider vinegar
- 1 ½ cups flour, gluten free 1 to 1 or all purpose
- 1 cup granulated sugar
- 1 tsp baking soda
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Generously spray a 9 inch cake pan with nonstick spray.
- Make the topping. Combine melted butter and coconut sugar. Pour down into bottom of greased cake pan.
- Gently pat dry pineapple slices and cherries to remove excess moisture. Place 6 pineapple rings in cake pan. Slice 4 pineapple rings in half and place along the edges of the cake pan. See above for pictures.
- Place Maraschino cherries in the holes and gaps of the pineapple rings.
- Place cake pan in fridge. Then, make the cake batter.
- In a large mixing bowl, combine Vegan milk, pineapple juice, vanilla, avocado oil and apple cider vinegar. Stir to combine.
- Then, add in flour, granulated sugar and baking soda. Stir to combine. Batter should resemble normal cake batter.
- Remove cake pan from fridge. Pour cake batter down on top of pineapples and cherries. Smooth out with a spatula.
- Bake for 25 minutes. Then place a piece of tin foil over cake. Bake for another 30 to 35 minutes or until toothpick inserted comes out clean.
- Remove from oven. Allow cake to cool for 20 minutes before inverting.
- To invert cake, first run a butter knife along the edges of the cake pan to loosen cake. Place a large plate or cake stand upside down on top of cake pan. Very carefully hold both cake pan and plate in place and turn over.
- Allow the cake pan to remain on top of the cake for 2 minutes. This allows the juices to flow down into the cake. Finally, very carefully remove cake pan. Voila!
Notes
- I recommend using a 20 ounce can of pineapple slices. This provides enough pineapple slices and pineapple juice for this recipe.
- I recommend using Vegan butter instead of coconut oil. There is nothing better than that buttery flavor!
- Both coconut sugar and light brown sugar work for this recipe. Use light brown sugar for a lighter color.
- Any type of Vegan milk works. I used almond milk.
- Both gluten free 1 to 1 flour and all purpose flour work. Since I am gluten free, I used gluten free 1 to 1 flour.
- See process shots above for visual reference.
- Do not wait more than 20 minutes after baking to invert the cake. If you wait too long, the caramelized topping may stick to the pan.
- Be very careful flipping the cake! It is difficult to move once flipped, so use whichever cake stand or fancy plate that the cake will be served on.
- Store cake in the fridge for up to 3 days.
Calories: 410kcal, Carbohydrates: 70g, Protein: 3g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Sodium: 241mg, Potassium: 128mg, Fiber: 2g, Sugar: 47g, Vitamin A: 306IU, Vitamin C: 7mg, Calcium: 48mg, Iron: 1mg