Vegan Pineapple Upside Down Cake

A vegan twist on a classic dessert with only 156 calories per piece.


12 servings


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


  1. Preheat the oven to 175°C. 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 brown 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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