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Vegan Pineapple Upside Down Cake

Organically Addison Verified

Organicallyaddison.com

Ingredients

Warning0 allergens identified

Vegan Pineapple Upside Down Cake

For the topping

4 tablespoons Vegan buttermelted

⅔ cup coconut sugar, or brown sugar

10 slice canned pineapple rings

12 Maraschino cherries

For the cake

¾ cup Vegan milk

¼ cup pineapple juice

1 tsp vanilla extract

⅓ cup avocado oilor other neutral flavored oil

1 tbsp apple cider vinegar

1 ½ cups flourgluten free 1-1 or all purpose

1 cup granulated sugar

1 tsp baking soda

Instructions

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Instructions

First, preheat oven to 350 degrees Fahrenheit. Generously spray a 9 inch cake pan with nonstick spray.

Make the topping. Combine melted butter and coconut sugar. Pour down into bottom of greased cake pan.

Gently pat dry pineapple slices and cherries to remove excess moisture. Place 6 pineapple rings in cake pan. Slice 4 pineapple rings in half and place along the edges of the cake pan. See above for pictures.

Place Maraschino cherries in the holes and gaps of the pineapple rings.

Place cake pan in fridge. Then, make the cake batter.

In a large mixing bowl, combine Vegan milk, pineapple juice, vanilla, avocado oil and apple cider vinegar. Stir to combine.

Then, add in flour, granulated sugar and baking soda. Stir to combine. Batter should resemble normal cake batter.

Remove cake pan from fridge. Pour cake batter down on top of pineapples and cherries. Smooth out with a spatula.

Bake for 25 minutes. Then place a piece of tin foil over cake. Bake for another 30 to 35 minutes or until toothpick inserted comes out clean.

Remove from oven. Allow cake to cool for 20 minutes before inverting.

To invert cake, first run a butter knife along the edges of the cake pan to loosen cake. Place a large plate or cake stand upside down on top of cake pan. Very carefully hold both cake pan and plate in place and turn over.

Allow the cake pan to remain on top of the cake for 2 minutes. This allows the juices to flow down into the cake. Finally, very carefully remove cake pan. Voila!

Nutrition

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Tips & Tricks (5)

Caramelize the Sugar Layer Perfectly 🍯
Melt vegan butter with coconut sugar in the cake pan over low heat until golden and fragrant (about 2-3 minutes), then arrange pineapple rings before pouring batter to ensure a glossy, caramelized top.
Use Pineapple Juice in the Batter 🍍
Replace some of the vegan milk with reserved pineapple juice to intensify the tropical flavor and add natural moisture that keeps the cake incredibly tender.
Create the Perfect Acid-Base Balance ⚗️
Mix apple cider vinegar with vegan milk before adding to dry ingredients—this reacts with baking soda to create lift and ensures a fluffy crumb structure throughout the cake.
Invert Immediately While Hot 🔄
Flip the cake onto a serving plate within 2-3 minutes of removing from the oven while the caramel is still warm and sticky, preventing the pineapple from sticking to the pan.
Toast Avocado Oil for Richness 🌾
Gently warm the avocado oil in a small pan for 30 seconds before adding to the batter—this enhances its subtle nutty flavor and creates a more luxurious, moist cake texture.