Vegan Pineapple Upside Down Cake

Indulge in the tropical sweetness of this Vegan Pineapple Upside Down Cake, a plant-based twist on the classic dessert that's as stunning as it is delicious. Featuring tender pineapple slices caramelized in a rich brown sugar and coconut oil glaze, and dotted with vibrant cherries, this cake combines moist vanilla-flavored layers with a buttery, fruity topping that's sure to impress. Crafted with simple pantry-friendly ingredients like coconut milk, apple cider vinegar, and all-purpose flour, this recipe creates a fluffy, dairy-free batter made without eggs. Perfect for special occasions or a delightful weeknight treat, this visually striking dessert is ready in just over an hour and serves up to 8. Serve it warm or at room temperature for a slice of tropical bliss that's entirely vegan-friendly! Keywords: vegan pineapple upside down cake, plant-based desserts, vegan desserts, dairy-free cake recipe.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 8 slices Canned pineapple slices
• 8 pieces Cherries (canned or maraschino)
• 0.75 cups Brown sugar
• 0.25 cups Coconut oil
• 1.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 1 cups Coconut milk
• 1 tablespoons Apple cider vinegar
• 0.75 cups Granulated sugar
• 1 tablespoons Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil.

Step 2

In a small saucepan over low heat, melt the 1/4 cup of coconut oil with the brown sugar until the sugar has dissolved slightly, creating a caramel-like sauce.

Step 3

Pour the caramel sauce evenly into the bottom of the prepared cake pan.

Step 4

Arrange the pineapple slices on top of the caramel sauce in a single layer. Place a cherry in the center of each pineapple ring.

Step 5

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 6

In a separate large bowl, mix the coconut milk and apple cider vinegar, letting it sit for a couple of minutes to curdle slightly, forming a vegan buttermilk.

Step 7

Add the granulated sugar and vanilla extract to the coconut milk mixture, stirring until well combined.

Step 8

Gradually add the dry ingredients to the wet ingredients, stirring until just combined and smooth.

Step 9

Carefully pour the batter over the arranged pineapple and cherries in the cake pan, spreading it evenly with a spatula.

Step 10

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 11

Remove the cake from the oven and let it cool on a wire rack for 10 minutes.

Step 12

After cooling, run a knife around the edge of the cake to loosen it, then place a serving plate on top of the cake pan and invert the cake onto the plate. Tap or shake the pan gently to release the cake.

Step 13

Serve the cake warm or at room temperature. Enjoy your Vegan Pineapple Upside Down Cake!

Nutrition Facts

Serving size	(1038.4g)

Amount per serving	% Daily Value*
Calories	2432.1

Total Fat 58.0g	0%
Saturated Fat 46.7g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 2560.9mg	0%
Total Carbohydrate 462.7g	0%
Dietary Fiber 8.2g	0%
Total Sugars 313.9g
Protein 19.8g	0%

Vitamin D 0IU	0%
Calcium 164.1mg	0%
Iron 9.9mg	0%
Potassium 851.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.3%

Protein: 3.2%

Carbs: 75.5%