Vegan Pineapple Upside Down Cake
User Reviews
5
Vegan Pineapple Upside Down Cake
Description
The Vegan Pineapple Upside Down Cake combines a traditional pineapple upside-down cake concept with plant-based ingredients to accommodate a vegan diet. Flaxseed meal mixed with warm water serves as a binding agent replacing eggs, while vegan butter and canola oil provide moisture and texture. Canned pineapple slices and maraschino cherries are layered with brown sugar in the baking pan to create a caramelized fruit topping that softens during baking.
The batter is carefully mixed without overworking to avoid developing gluten, which could lead to a dense or rubbery texture. Baking occurs in two phases, with an initial 30-minute bake followed by an additional 15 minutes under foil to ensure even cooking and a moist interior.
When inverted after baking, the cake reveals a decorative arrangement of pineapple and cherries that adds both visual appeal and sweetness. The recipe notes emphasize correctly measuring flour and resting the cake before flipping to preserve the topping's pattern and integrity.
Ingredients
- 2 tablespoons flaxseed meal
- 6 tablespoons water warm
- 1 tablespoon vegan butter melted
- 2 tablespoons brown sugar
- 1 pineapple canned slices
- 13 maraschino cherries
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ⅓ cup canola oil
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 cup plant-based milk
Instructions
- In a small bowl, beat together the flaxseed meal and water for 1 minute. Place in the refrigerator for at least 10 minutes.
- Preheat the oven to 350 degrees F and lightly brush a 9 circular pie baking pan or dish with the melted vegan butter.
- Sprinkle the brown sugar evenly over the prepared pan and lay the pineapple slices on top. There should be six in the outer circle and one in the middle. You can also cut the remaining slices in half and add them to the sides of the pie pan. Add the maraschino cherries in the holes of the pineapples (see photo for a visual).
- In a large bowl, add the flour, sugar, baking powder, canola oil, vanilla extract, salt, plant-based milk, and flaxseed meal mixture, and whisk it together until it’s well-combined.
- Pour the batter over the prepared pie pan and spread it evenly using a spatula.
- Bake for 30 minutes. At the 30 minute mark, remove from the oven and loosely cover with tin foil. Bake for an additional 15 minutes.
- Remove from the oven, uncover, and allow it to cool for 20 minutes. Gently flip the cake over and slide it out from the pan.
Notes
- Measure flour by fluffing it in the bag, then spooning into the cup and leveling—avoid scooping directly to prevent a dense cake.
- Mix the batter gently to prevent gluten overdevelopment, which causes rubbery texture.
- Avoid using parchment paper in the pan to maintain the pineapple design on top.
- Allow the cake to rest before flipping to ensure the fruit topping stays intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 626 kcal
% Daily Value*
| Calories | 626kcal | 31% |
| Carbohydrates | 97g | 32% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Sodium | 416mg | 17% |
| Potassium | 270mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 58g | 116% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 13mg | 14% |
| Calcium | 217mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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