Vegan Pineapple Upside Down Cake
Vegan pineapple upside down cake from scratch! Not only is this easy recipe vegan (dairy-free, egg-free), but it's also gluten-free, refined sugar-free, and healthier than most classic pineapple upside down cakes.
Nutrition Facts
Ingredients
Instructions
I recommend using a kitchen scale for this recipe. Check the step-by-step process shots above in the blog post.
Spray an 8-inch or 9-inch cake pan with non-stick spray.Note: It's better to use a regular cake pan and not a springform as it will cause the coconut oil to leak if not lining the pan with parchment paper.
Pour the coconut oil into the bottom of the cake pan and spread it evenly with a brush.
Sprinkle the coconut sugar over the oil to cover the entire bottom of the cake pan.
Open a pineapple can and reserve the liquid. Arrange the pineapple slices over the sugar and place a Maraschino cherry in the center of each pineapple slice and also in all gaps (see picture above in the blog post).
Set aside and preheat the oven to 356°F (180°C).
Measure/weigh the dry ingredients and add them to a big bowl. Stir with a whisk.
Blend the remaining pineapple slices in a blender or food processor to get pureed pineapple.
Add all wet ingredients to the dry ingredients and stir with a whisk or spatula.
Slowly pour the batter into the cake pan and bake in the oven for about 55 minutes or until a toothpick inserted into the center comes out clean (check after 45 minutes).
Let the cake cool for about 10 minutes.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
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Continue Reading at Elavegan →Chef's Notes
To make your own oat flour, simply process oats in a blender or electric coffee/spice grinder.
Since the batter is oil-free, I used canned coconut milk which is higher in fat than any other plant-based milk. If you don't like coconut, you can use your favorite plant-based milk and add 2 tbsp of oil in addition.
You can use any other liquid sweetener (e.g. agave syrup, rice malt syrup, etc.) instead of maple syrup.
How to make pineapple puree: You can puree the remaining pineapple slices in a blender or food processor or use fresh pineapple. Another option would be to use applesauce.
Recipe serves 8. Nutrition facts are for one serving.
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Nutrition FactsVegan Pineapple Upside Down CakeAmount per ServingCalories243% Daily Value*Fat 6.2g10%Carbohydrates 42.2g14%Fiber 2.4g10%Sugar 19.1g21%Protein 3.5g7%* Percent Daily Values are based on a 2000 calorie diet.
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Reviews from the Original Source
I made it with mango and it was super delicious thank you. but the fruits stuck at the bottom of the pan, should I put a baking paper on the bottom next time or is it possible to bake it normal not upside down? second it was a bit crumbely could I add an egg or flaxseed to help with that? thank you so much
Hey Ela,
Your Upside Down Pineapple Cake looks great!
I can use 1Cup of Almond Flour instead of 1Cup Rice flour?
(Or Brown Rice flour instead of White flour...)
I keep the Oat Flour with it...
Then can I substitute Coconut Oil with something else?
Coconut Milk is well shaked not only thick part?
Many thanks in advance
Henri 😉
Wow! Thank you so much for this recipe :-) this cake was amazing! Really really good and moist, are used a third a cup of coconut flour Instead of the rice flour and it came out great!
Did you make this recipe?
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