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eggless vegan pineapple upside down cake recipe on a cake platter
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5 from 6 votes

Vegan Pineapple Upside Down Cake

This easy vegan pineapple upside down cake is sure to be a crowd-pleaser at your next family dinner. It's a simple cake recipe, made extra gooey from the caramelized pineapple and yummy moist vanilla cake base. Enjoy this vegan version of a childhood favorite as is, or serve it with warm custard or vanilla ice cream!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 servings
Calories: 182kcal
Author: Anjali Shah


For The Pineapple Topping

  • 1 15oz can pineapple slices (drained) or 1 fresh pineapple, cut into rings
  • 3 tbsp maple syrup (45 ml)

For The Cake Base

  • cup white whole wheat flour (240 grams)
  • 2 tsp baking powder
  • ¾ cup unsweetened almond milk (or any other plant-based milk) (220 ml)
  • ½ cup coconut oil (118 ml)
  • cup coconut sugar or light brown sugar (75 grams)
  • 1 tsp vanilla paste


  • Preheat the oven to 350ºF or 180ºC and line the 8-inch cake pan with parchment paper.
  • Drain the pineapple slices and arrange them at the bottom of the pan. Pour the maple syrup over the pineapple slices. Set aside.
  • In a mixing bowl whisk the almond milk, coconut oil, coconut sugar and vanilla paste until smooth and combined.
  • In a separate bowl whisk the flour with baking powder.
  • Add in half of the flour mixture and whisk until well combined. Add in the rest and mix until combined.
  • Pour into prepared pan and spread evenly.
  • Bake for 40 minutes until the toothpick comes out clean.
  • Let it cool in the pan for 30 minutes. Then remove the cake from the pan by inverting the pan and peeling off the parchment paper.
  • Slice and enjoy!


  • If you have food allergies – specifically nut allergies – substitute the almond milk with an alternative such as soy milk, low fat, or dairy milk.
  • Add candied cherries if you like, but note the cake will be higher is sugar and calories.
  • You will likely need to cut the cherries into halves if you add them with the pineapples. Because of this, you need to remember that the cake will be turned over, and whatever is on the bottom will be on the top. To prevent this from happening, position the cherries curved side facing down with the sliced side facing up towards you.
  • You can adjust the recipe to make it gluten-free by replacing the white whole wheat flour with a gluten-free alternative flour.
  • If you don't have parchment paper and want to make this vegan cake, use a butter knife and spread the cake pan with vegan butter. Another alternative is to spray the cake pan with a non-stick spray.
  • A cast-iron skillet is an excellent replacement for a cake pan. Once baked, the cake batter becomes a dense cake compared to traditional cakes, so a conventional deep cake dish is unnecessary.
  • If you make this cake recipe ahead of time, rest assured the whole thing freezes and defrosts well.


Serving: 1slice | Calories: 182kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 139mg | Fiber: 2g | Sugar: 11g