Go Back
+ servings
Top view of a pineapple upside down cake on a wood cake plate with three pieces of the cake sliced and the center of these three pieces rests on its side. A light brown towel is crumpled below the cake plate. White-grey marble background.

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 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10 Slices
Calories 289kcal


  • 9-inch cake pan/ baking dish
  • Small bowl
  • Large mixing bowl
  • Can Opener
  • Whisk
  • Large stirring spoon
  • Paper towel


Pineapple Topping

  • 3 tbsp vegan butter (or margarine)
  • C brown sugar
  • 6 slices canned pineapple (pineapple rings)
  • 10-12 maraschino cherries


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


Prep Pineapple Topping

  • Melt 3 tbsp vegan butter or margarine in a small microwave safe bowl.
  • Stir in ⅓ C brown sugar until dissolved.
  • Pour this mixture into the 9-inch baking dish and spread across the bottom.
  • Remove pineapple rings from can, reserving at least ¼ C liquid. Pat each pineapple slice dry using a paper towel.
  • 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.

Make Cake Batter

  • In a small bowl, mix 1 tbsp ground flaxseed with 2 tbsp water. Set aside.
  • In a large mixing bowl, whisk ½ C soy milk with 1 tsp apple cider vinegar.
  • Next, whisk in ¼ C pineapple juice (from can), ½ C oil, ½ C granulated sugar and 1 tsp vanilla extract until well mixed.
  • Whisk in the flaxseed-water mixture until combined.
  • Next, stir in 1 ½ C all-purpose flour and ½ tbsp 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.

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.



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.


Serving: 1Slice (1/10 of cake) | Calories: 289kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 109mg | Potassium: 89mg | Fiber: 1g | Sugar: 21g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg