Vegan Pineapple Upside Down Cake
This vegan pineapple upside down cake delivers a modern twist on a timeless classic. Made with only eight ingredients in a single bowl, it’s the kind of simple recipe you want to have at hand for when you need to whip something up in a hurry.
ingredients
- 1 tablespoon coconut oil, melted
- ⅛ cup dark brown sugar
- 1 ⅓ cup all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- ¼ cup coconut oil, melted
- ¾ cup plant-based milk (I used almond milk)
- 1 teaspoon vanilla extract
- 7-10 pineapple slices
- 7 Maraschino cherries, optional
instructions
- Preheat the oven to 350°F (177°C).
- Prepare the topping. Melt 1 tablespoon of coconut oil and pour it into a cast iron skillet or a round baking dish (approximately 9-inch diameter). Sprinkle brown sugar evenly over the oil.
- Blot any excess liquid off the pineapple slices with a clean towel or paper towel. Then, arrange 7 pineapple slices and all the cherries on top of the brown sugar. You can also halve 3 pineapple rings and arrange them around the sides of the pan (see the photo above). Place the pan in the refrigerator for a few minutes as you prepare the cake batter. This helps to set the topping’s arrangement.
- Make the cake batter. In a medium bowl, mix together the flour, sugar and baking powder. Pour in melted coconut oil, almond milk and vanilla and beat with a handheld mixer or a whisk for about 1 minute.
- Remove the topping from the refrigerator. Pour and spread cake batter evenly over the topping.
- Bake for 30 to 35 minutes, until a toothpick inserted in the middle comes out clean. After removing the cake from the oven, cool it in the pan on a wire rack for about 20 minutes. Then ease a spatula around the edge of the tin, place a plate on top, and turn it upside-down.
- You can serve the cake warm, but I like it best when it's perfectly cool and the caramelised topping is sticky. It's also easier to cut when it's cool. You can store any leftover slices for up to 3 days in the refrigerator or 3 months in the freezer.
notes
- Storing Instructions: you can safely store the cake in an airtight container in the fridge for up to 3 days.
- Freezing Instructions: keep the cake in the fridge overnight to make sure it has cooled completely, wrap it in plastic wrap, and place it in an airtight container. You can store it in the freezer for up to 3 months.
nutrition
Nutrition Facts
Vegan Pineapple Upside Down Cake
Amount per Serving
Calories
231
% Daily Value*
Fat
9
g
14
%
Saturated Fat
7
g
44
%
Sodium
33
mg
1
%
Potassium
190
mg
5
%
Carbohydrates
36
g
12
%
Fiber
1
g
4
%
Sugar
19
g
21
%
Protein
3
g
6
%
Vitamin A
25
IU
1
%
Vitamin C
5
mg
6
%
Calcium
85
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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