Vegan Pineapple Upside Down Cake
If you are looking for your next vegan fruity dessert fix, look no further than my vegan pineapple upside down cake. I use pineapple rings, maple syrup, and vanilla paste for this nostalgic dessert that has stood the test of time. This dessert is moist, glossy on top, dairy free, egg free and comes together in just 1 hour.
Servings: 12 servings
Calories: 182kcal
Ingredients
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
- 1½ 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)
- ⅓ cup coconut sugar or light brown sugar (75 grams)
- 1 tsp vanilla paste
Instructions
- 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!
Notes
- My #1 Secret Tip for this vegan pineapple upside down cake recipe is to drain the pineapple rings thoroughly before arranging them in the cake pan. I even give it a quick pat with a paper towel if it is really juicy. Excess juice is the main reason this cake turns soggy, which prevents caramelization.
- Tinned pineapple for more sweetness: While fresh pineapple works well, sometimes cooked pineapple can give off a bitter taste, depending on the ripeness. Tinned rings are also far more convenient, which is what I like.
- Allow proper resting: I always make sure to give my cake the full 30 minutes rest before flipping so the syrup sticks to the pineapple, and keeps the rings in place.
- Pan lining: I make sure my cake tin is always lined, which allows for a cleaner flip, release, and little to no wastage of the syrup.
Nutrition
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