I baked this vegan pineapple upside-down cake for my dad’s birthday last month. The pineapple caramelized in the pan, and he said it was just like the version his mom used to make.
Using the recipe provided, you can create a delicious vegan dessert that will impress your friends and family. The unique caramelization of the pineapple enhances the natural sweetness and adds a beautiful presentation.
Delicious Vegan Pineapple Upside-Down Cake
This vegan pineapple upside-down cake features juicy, caramelized pineapple slices arranged beautifully on top of a fluffy cake. The combination of flavors and textures makes it a delightful treat for those looking for a plant-based option.
Ingredients
- 1 cup all-purpose flour
- 1 cup brown sugar divided
- 1/2 cup unsweetened applesauce
- 1/2 cup almond milk or any plant-based milk
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 medium pineapple, peeled and sliced into rings (or canned pineapple)
- 1 tablespoon coconut oil for caramelization
Instructions
- Prepare the Caramelized Pineapple: In a skillet, melt the coconut oil over medium heat. Add half of the brown sugar and stir until dissolved. Place pineapple rings in the skillet and cook for about 5 minutes on each side until caramelized. Remove from heat and set aside.
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a round cake pan.
- Mix Dry Ingredients: In a mixing bowl, combine flour, remaining brown sugar, baking soda, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, whisk together applesauce, almond milk, vegetable oil, and vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Assemble the Cake: Arrange the caramelized pineapple rings at the bottom of the prepared cake pan. Pour the batter evenly over the pineapple.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool for about 10 minutes in the pan, then invert onto a serving plate. Slice and serve warm or at room temperature.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 210kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 38g
I store the cake in the fridge for up to three days. The pineapple stays juicy, and I let slices come to room temperature for fifteen minutes before serving.
