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5 from 1 vote

Vegan Pineapple Upside Down Cake

Vegan Pineapple Upside Down Cake Recipe. This is a vegan twist on a classic cake and this recipe certainly makes a delicious cake.
Prep Time15 mins
Cook Time45 mins
Resting Time15 mins
Course: Dessert
Cuisine: American
Keyword: pineapple upside down cake
Servings: 9
Calories: 239kcal

Ingredients

  • ¾ cup almond milk
  • 1 teaspoon apple cider vinegar
  • ¼ cup plus 2 teaspoons canola oil
  • ½ cup light brown sugar
  • 9 pineapple rings (fresh or canned)
  • ¼ cup granulated sugar
  • ¼ cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon salt
  • 9 Maraschino cherries (optional)

Instructions

  • Preheat the oven to 375 degrees F. and lightly grease a 9-inch square baking pan and line the bottom with parchment and set it aside.
  • Pour the almond milk into a small bowl and add the apple cider vinegar and set aside to form your ‘buttermilk’ substitution.
  • Grab your prepared pan and pour the 2 teaspoons of canola oil on top of the parchment paper and spread in an even layer.
  • Sprinkle only ¼ cup of the brown sugar on top of the oil and spread in as even a layer as you can get. Layer the pineapple rings on top and set the pan aside.
  • In a small bowl, whisk together the flour, baking powder, cinnamon, allspice, salt, and set aside.
  • In a separate large bowl, whisk together the ‘buttermilk’ substitute, remaining ¼ cup brown sugar, granulated sugar, remaining ¼ cup canola oil, applesauce, and the vanilla. Then slowly whisk in the flour mixture until the batter is smooth.
  • Pour the cake batter over the pineapple rings and place in the oven and bake for 30 to 45 minutes, or until a cake tester comes out clean.
  • Let the cake cool in the pan on a wire rack for 15 minutes and then invert the cake onto a plate and peel away the parchment paper.
  • Continue to allow the cake to cool completely. If you would like you may top the cake with maraschino cherries once it has cooled. Slice and Enjoy!

Notes

For a Non-Vegan Recipe – substitute the ¾ cup of almond milk and 1 teaspoon of apple cider vinegar for ¾ cup of regular buttermilk and for the ¼ cup of applesauce use 1 large egg instead.
*adapted from Isa Does It.

Nutrition

Calories: 239kcal | Carbohydrates: 43g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 162mg | Potassium: 178mg | Fiber: 2g | Sugar: 28g | Vitamin A: 29IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 1mg