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 mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Keyword: cake, pineapple
Servings: 8
Calories: 352kcal
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
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.
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