Vegan Pineapple Upside Down Cake (Healthy & Easy)
Making a vegan pineapple upside down cake has never been so easy and delicious! This simple cake is moist, soft, filled with sweet pineapple and surrounded with coconut sugar caramelized edges. This is such a beautiful and fun-to-make cake recipe!
Servings: 8 servings
Calories: 276kcal
Ingredients
- 7 pineapple slices (from a 20 oz can in juice) see notes
- 8-10 maraschino cherries
- ¼ cup coconut sugar
- 1 ½ cup white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1 cup plant milk
- ½ cup maple syrup
- ⅓ cup coconut oil melted, plus more to grease the pan
- 1 tbsp apple cider vinegar
Instructions
- Pre-heat the oven to 350º.
- Pat dry the pineapple slices and the cherries using paper towel (just so they are not dripping excess of juice). Grease a 9 inches round cake pan (non-stick) with coconut oil. Sprinkle the coconut sugar at the bottom of the pan as evenly as you can. Then, distribute the pineapple slices over the sugar (you should be able to place 7 pineapple rings) and fill the holes with cherries. Set aside.
- In a small bowl, combine the milk and vinegar. Set aside and let curdle until ready to use.
- In a large bowl, combine the flour, baking soda, baking powder and salt.
- In a medium bowl, whisk together the curdled milk, maple syrup and melted coconut oil.
- Pour the wet mixture over the dry ingredients and stir to combine.
- Pour the cake batter all over the pineapple rings and even its surface using a spatula.
- Bake in the oven for about 32-34 minutes or until a toothpick comes out clean (dry crumbs are fine). Let the cake cool down for about 15 minutes inside the pan.
- When done cooling, run a knife all around the cake to make sure the sides are not sticking to it and then place a serving plate over the cake. Then, quickly flip and place the plate with the cake pan over on a surface. Let the cake sit this way for about a minute and then tap on the base until the cake falls off. Then, slowly remove the pan. Enjoy with ice cream or coconut whipped cream.
Video
Notes
- You can also use fresh pineapple (sliced about ½ inch thick). The cake will end up slightly more moist, but it works well.
- Don't hesitate to add 1 tsp of vanilla extract to the cake batter.
- If your cake forms a dome, then you can use a towel to gently press on it to slightly flatten it (should be done right after out of then oven).
- The cake is best when freshly baked as it can get soggy with time. Store leftovers in the fridge in an air-tight container for up to 2 days.
- Although flipping the cake is EASY, I recommend to first visualize how you are going to flip it. It needs to be done quickly without hesitation, so practice if it is your first time!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 276kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 216mg | Potassium: 149mg | Fiber: 3g | Sugar: 27g | Vitamin A: 89IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 1mg