Description
This Vegan Pineapple Upside Down Cake is a delightful plant-based twist on the classic dessert, featuring caramelized pineapple rings and cherries atop a moist, fluffy vegan cake. Perfect for any occasion, it’s free of eggs and dairy yet rich in flavor and texture.
Ingredients
Scale
For the Topping
- 1 tablespoon vegan butter, melted
- 2 tablespoons brown sugar
- 1 (20-ounce) can pineapple slices
- 13 maraschino cherries
For the Cake Batter
- 2 tablespoons flaxseed meal
- 6 tablespoons warm water
- 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
- Prepare Flax Egg: In a small bowl, mix flaxseed meal and warm water, beat for 1 minute until combined, then refrigerate for at least 10 minutes to thicken.
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees F. Lightly brush a 9-inch circular pie baking pan or dish with melted vegan butter.
- Arrange Topping: Evenly sprinkle brown sugar over the pan. Lay pineapple slices on top—six around outer circle and one in the middle. Cut remaining slices in half to fill sides if desired. Place maraschino cherries in the pineapple holes for decoration.
- Mix Batter: In a large bowl, whisk together flour, granulated sugar, baking powder, canola oil, vanilla extract, salt, plant-based milk, and the prepared flaxseed mixture until just combined.
- Combine and Bake: Pour the batter evenly over the pineapple arrangement, spreading gently with a spatula. Bake for 30 minutes.
- Cover and Continue Baking: After 30 minutes, remove the cake from the oven, loosely cover with foil, then bake an additional 15 minutes.
- Cool and Flip: Remove from oven, uncover, and allow to cool for 20 minutes. Carefully invert the cake onto a serving plate and slide it off the pan.
Notes
- Measure flour correctly by fluffing it first, then spooning into a measuring cup and leveling off with a knife to avoid a dense or dry cake.
- Do not over-mix the batter to prevent a dense, rubbery texture from gluten overdevelopment.
- Do not use parchment paper as it may disrupt the pineapple design on top.
- Allow the cake to rest and cool before flipping to maintain the cake’s shape and topping arrangement.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
