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Vegan Pineapple Upside Down Cake
This retro vegan pineapple upside down cake is moist, fluffy, and sweet, combining vanilla cake topped with a caramelized brown sugar, pineapple, and maraschino cherry topping for a crowd-pleasing treat!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 to 6 servings
Calories: 626 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 tablespoons of flaxseed meal
- 6 tablespoons of warm water
- 1 tablespoon of vegan butter, melted
- 2 tablespoons of brown sugar
- 1 (20-ounce) can of pineapple slices
- 13 Maraschino cherries
- 1 ½ cups of all-purpose flour
- ½ cup of granulated sugar
- 1 ½ teaspoons of baking powder
- ⅓ cup of Canola Oil
- 2 teaspoons of vanilla extract
- ¼ teaspoon of salt
- 1 cup of 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.
Cup of Yum
Notes
- Measure the flour correctly: First, fluff it up in the bag. Then, use a spoon to transfer it to the measuring cup, leveling it off with the back of a knife. If you scoop the cup directly into the bag, you’ll have too much flour and a dense and/or dry vegan pineapple cake.
- Don’t over-mix the batter: This will overdevelop the gluten and can lead to dense, rubbery/gummy pineapple cake.
- Skip the parchment paper: As it may affect the pineapple design.
- Leave the cake to rest: This is crucial for the proper flip!
Nutrition Information
Calories
626kcal
(31%)
Carbohydrates
97g
(32%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
Monounsaturated Fat
14g
Trans Fat
1g
Sodium
416mg
(17%)
Potassium
270mg
(8%)
Fiber
5g
(20%)
Sugar
58g
(116%)
Vitamin A
78IU
(2%)
Vitamin C
13mg
(14%)
Calcium
217mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 626
% 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.