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Vegan Pineapple Upside Down Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 24 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

A delightful vegan pineapple upside-down cake featuring a moist, flavorful batter topped with caramelized pineapple slices and maraschino cherries, perfect for a plant-based dessert treat.


Ingredients

Scale

Flaxseed Mixture

  • 2 tablespoons flaxseed meal
  • 6 tablespoons warm water

Topping

  • 1 tablespoon vegan butter, melted
  • 2 tablespoons brown sugar
  • 1 (20-ounce) can pineapple slices
  • 13 maraschino cherries

Cake Batter

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ⅓ cup canola oil
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1 cup plant-based milk


Instructions

  1. Prepare flax egg: In a small bowl, beat together the flaxseed meal and warm water for 1 minute, then place it in the refrigerator for at least 10 minutes to thicken.
  2. Preheat oven and prepare pan: Preheat your oven to 350 degrees F. Lightly brush a 9-inch circular pie baking pan or dish with the melted vegan butter.
  3. Arrange topping: Sprinkle the brown sugar evenly over the prepared pan. Lay the pineapple slices on top, arranging six in an outer circle and one in the middle. Cut remaining pineapple slices in half and add to the sides if desired. Place maraschino cherries in the holes of the pineapples.
  4. Mix batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, canola oil, vanilla extract, salt, plant-based milk, and the chilled flaxseed mixture until well combined.
  5. Pour and spread batter: Pour the batter evenly over the pineapple and sugar in the pan, spreading it with a spatula to cover evenly.
  6. Bake: Bake the cake for 30 minutes. Then remove from the oven, loosely cover it with tin foil, and bake for an additional 15 minutes.
  7. Cool and flip: Remove the cake from the oven and uncover. Let it cool for 20 minutes. After cooling, gently flip the cake over onto a plate and slide it out from the pan.

Notes

  • Measure flour correctly: fluff before measuring, spoon into cup, level with knife to avoid dense or dry cake.
  • Do not over-mix the batter to prevent overly dense, rubbery texture.
  • Avoid parchment paper to maintain the pineapple design on top.
  • Allow the cake to cool and rest before flipping to ensure proper release and presentation.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280 kcal
  • Sugar: 22 g
  • Sodium: 220 mg
  • Fat: 12 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 0 mg