Vegan Pineapple Upside Down Cake

a vegan twist on a classic dessert; only 156 calories per piece


12 servings


  • 175 g all-purpose flour
  • 100 g sugar
  • 2 teaspoons baking powder
  • 40 g coconut oil
  • 180 ml almond milk
  • 1 teaspoon vanilla
  • 25 g coconut oil
  • 30 g muscovado sugar
  • 4-5 pineapple slices, canned
  • 10 walnut halves


  1. Preheat the oven to 175 degrees C (350 degrees F). In a medium bowl, mix together the flour, sugar and baking powder. Pour in melted coconut oil, almond milk and vanilla and beat for about 1 minute.
  2. Melt the remaining 25 grams of coconut oil. Pour in a skillet or round baking dish and sprinkle it with the muscovado sugar. Layer the pineapple slices and pecans on top.
  3. Pour the batter evenly over the pineapple layer and bake for 45 minutes.
  4. After removing the cake from the oven, cool it in the pan for about 5 minutes. Then turn it over onto a round platter.

View Nutrition Facts

Adapted from Martha Stewart

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