Vegan Pineapple Upside-Down Cake
Pineapple Upside-Down Cake flips out of the pan with a layer of caramelized pineapple rings and cherries on top, all sitting on a light, moist vanilla sponge made without eggs or dairy. The caramelization happens right in the baking pan before the batter goes in, which is what gives the topping its deep, jammy color. It bakes in roughly 45 minutes and works well for birthdays, potlucks, or weekend baking.
Equipment
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Spatula
- Oven
Ingredients
For the Topping:
- ⅓ cup vegan butter unsalted, such as Miyoko's or Earth Balance
- ½ cup light brown sugar packed
- 6 slices pineapple rings from a can, in juice, not syrup
- 6 pieces maraschino cherries preferably with no artificial dyes
For the Cake:
- 1 ½ cups all-purpose flour sifted for better volume
- ¾ cup organic granulated sugar
- ¼ cup neutral oil such as grapeseed or avocado oil
- 1 cup unsweetened non-dairy milk almond or oat milk work well
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease the sides of a 9-inch round cake pan.
- Make the topping in a small saucepan over low heat, melt the vegan butter. Once melted, stir in the brown sugar until well combined. Pour this mixture evenly into the bottom of the prepared pan. Arrange the pineapple rings over the sugar mixture and place a cherry in the center of each ring.
- Whisk together the non-dairy milk and apple cider vinegar in a mixing bowl. Let sit for 5 minutes to curdle—this is your vegan 'buttermilk.'
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- To the buttermilk mixture, add the oil and vanilla. Pour the wet ingredients into the dry and stir just until combined. Avoid over-mixing to ensure a tender crumb.
- Pour the batter evenly over the pineapple topping in the cake pan. Use a spatula to smooth the top.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake rest in the pan for 10–15 minutes after baking.
- Invert the cake—run a knife along the edge of the pan to loosen the cake, then place a serving plate over the top and flip to invert. Let sit upside-down for a few minutes before lifting the pan gently.
Notes
- For a caramel twist, add a pinch of sea salt to the brown sugar topping.
- You can also jazz the cake up with a splash of rum in the batter or topping for a Caribbean flair.
Nutrition
Calories: 341kcalCarbohydrates: 51gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 297mgPotassium: 49mgFiber: 1gSugar: 33gVitamin A: 1IUVitamin C: 0.1mgCalcium: 83mgIron: 1mg
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