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!