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Vegan Pineapple Upside-Down Cake

This Vegan Pineapple Upside-Down Cake is soft and tender, with a gooey brown sugar topping and baked pineapples for that burst of natural sweetness.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: cake, pineapple
Servings: 8
Calories: 352kcal
Author: Lora

Ingredients

For the topping:

  • ¼ cup melted non-dairy butter (I used Earth Balance)
  • ½ cup packed light brown sugar (I made my own to make it vegan)
  • 20 ounces sliced pineapple , drained (reserve the juice!)
  • 15-20 maraschino cherries

For the cake:

Instructions

  • Preheat oven 350 degreesF. Lightly spray the sides of a cake pan or pie plate.
  • Pour 1/2 cup juice off can of pineapple into 1 cup measuring cup-measure. Add coconut milk to make 1 cup; set aside.

Make the topping:

  • Place 1/4 cup of melted non-dairy butter into a 9-inch springform cake pan (or a 9-inch pie dish or a 9x2-inch [deep dish] round cake pan). Make sure it is a deep pan.
  • Sprinkle with 1/2 cup of light brown sugar (I made my own vegan brown sugar).
  • Top with pineapple slices (reserving the juice for the batter) and place cherries in the center of each pineapple slice — or wherever they fit. See my photo for a visual. Set aside.

Make the cake:

  • In a large bowl, combine flour, sugar, baking soda, salt and cinnamon.
  • In a separate bowl, combine the pineapple juice mixture, oil, vinegar, vanilla and Fleur di Sicilia (omit if you don’t have it).
  • Quickly mix wet ingredients into dry, stirring to combine ingredients well and get out the big lumps.
  • Pour batter on top of the pineapple/cherries. Smooth out with a spatula.
  • Bake for 30-35 minutes, or until golden on top and a toothpick inserted in the center comes out clean. (Baking time will depend on pan size).
  • Remove the cake from oven, allow to cool for about 10-15 minutes before inverting cake on a serving platter. Use a knife to loosen cake from the side of the cake pan if it is sticking.

Nutrition

Calories: 352kcal | Carbohydrates: 58g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 286mg | Potassium: 148mg | Fiber: 2g | Sugar: 39g | Vitamin A: 40IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 2mg