Vegan Pineapple Upside Down Cake

Round pineapple upside down cake on wood board with some slices cut

Vegan Pineapple Upside Down Cake

This vegan pineapple upside down cake is easy to make and creates a flavorful, classic cake. It’s soft and fluffy with delicious, butter and caramelized pineapple slices. Eggless and dairy free.

Course Dessert

Cuisine Vegan

Keyword Vegan upside down cake

Prep Time 20

Cook Time 35

Total Time 55

Servings Slices

Calories 289kcal

Equipment

Ingredients

Pineapple Topping

3 tablespoons vegan butter (or margarine)
⅓ cup brown sugar
6 slices canned pineapple (pineapple rings)
10-12 maraschino cherries

Cake

1 tablespoon ground flaxseed
2 tablespoons water
½ cup soy milk
1 teaspoon apple cider vinegar
¼ cup pineapple juice (from can)
½ cup oil (neutral flavor ex avocado, canola, sunflower)
½ cup granulated sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ tablespoon baking powder

Instructions

Prep Pineapple Topping

Melt vegan butter or margarine in a small microwave safe bowl.
3 tablespoons vegan butter
Stir in brown sugar until dissolved.
⅓ cup brown sugar
Pour this mixture into the 9-inch baking dish and spread across the bottom.
Remove pineapple rings from can, reserving at least ¼ cup of liquid. Pat each pineapple slice dry using a paper towel.
6 slices canned pineapple
Arrange pineapple slices across the bottom of your baking dish.
Pat maraschino cherries dry with paper towel. Place a cherry into the center hole of each pineapple ring and any other gaps.
10-12 maraschino cherries

Make Cake Batter

In a small bowl, mix ground flaxseed with water. Set aside.
1 tablespoon ground flaxseed, 2 tablespoons water
In a large mixing bowl, whisk soy milk with apple cider vinegar.
½ cup soy milk, 1 teaspoon apple cider vinegar
Next, whisk in pineapple juice (from can), oil, granulated sugar and vanilla extract until well mixed.
¼ cup pineapple juice, ½ cup oil, ½ cup granulated sugar, 1 teaspoon vanilla extract
Whisk in the flaxseed-water mixture until combined.
Next, stir in all-purpose flour and baking powder. Stir until everything is mixed and there are no dry clumps of flour. When it’s mixed stop stirring to not overwork the batter.
1 ½ cups all-purpose flour, ½ tablespoon baking powder

Assemble and Bake

Carefully pour cake batter over the pineapple rings in your baking dish.
Gently spread the cake batter (it’ll be quite thick) into an even layer.
Bake in an oven preheated to 350 °F for 30-35 minutes, until a toothpick inserted into the center comes out clean.

Cool, Flip and Serve

Allow cake to cool in the baking dish for about 15 minutes.
Gently run a knife around the edge to release any spots of cake that stuck.
Place a plate, cake board or other flat surface over top of the cake pan. Carefully flip the cake in one quick motion. Lift the cake pan away carefully.
You can serve the cake warm out of the oven or allow it to cool before serving.
Refrigerate leftovers in an airtight container for up to 1 week.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition