Dairy-Free Pineapple Upside Down Cake
Indulge in the tropical delight of this Dairy-Free Pineapple Upside Down Cake, a modern twist on a beloved classic. This recipe features a luscious caramelized pineapple topping with vibrant maraschino cherries, all nestled atop a moist and fluffy vanilla cake made without dairy. Coconut oil and creamy coconut milk lend a subtle richness, while unsweetened applesauce keeps it wonderfully tender. Perfect for those with dietary restrictions or anyone seeking a light yet flavorful dessert, this cake is easy to prepare in under an hour. Whether you’re hosting a gathering or enjoying a quiet treat, this vegan-friendly dessert offers a show-stopping presentation and irresistible mix of flavors in every bite.
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Ingredients
- 1 can (20 oz) canned pineapple slices
- 8 maraschino cherries
- 0.5 cup light brown sugar
- 0.25 cup coconut oil
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup coconut milk
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Drain the can of pineapple slices, reserving 1/4 cup of the juice.
Step 3
In a 9-inch round cake pan, pour the melted coconut oil and spread it evenly along the bottom. Sprinkle the brown sugar over the oil.
Step 4
Arrange the pineapple slices on top of the sugar in a single layer, placing a maraschino cherry in the center of each slice.
Step 5
In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Step 6
In another bowl, mix the reserved 1/4 cup of pineapple juice, coconut milk, applesauce, and vanilla extract until well combined.
Step 7
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Step 8
Carefully pour the cake batter over the pineapple slices in the cake pan, spreading it evenly.
Step 9
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 10
Allow the cake to cool in the pan for 5 minutes. Then, place a large plate over the top of the pan and invert them together to turn the cake out onto the plate.
Step 11
Let the cake cool for an additional 10 minutes before serving.
Nutrition Facts
| Serving size | (863.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2506.2 |
| Total Fat 57.7g | 0% |
| Saturated Fat 46.6g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2128.1mg | 0% |
| Total Carbohydrate 487.5g | 0% |
| Dietary Fiber 6.6g | 0% |
| Total Sugars 333.1g | |
| Protein 19.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 103.9mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 556.5mg | 0% |
Source of Calories