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Vegan Pineapple Upside Down Cake

This Vegan Pineapple Upside Down Cake is the perfect holiday treat, moist and fluffy cake with juicy pineapple slices studded with festive cherries

Vegan Pineapple Upside Down Cake
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This classic pineapple upside down cake turned vegan and gluten-free will certainly be a hit this holiday.

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Vegan Pineapple Upside Down Cake

Pineapple upside down cake recipe is one of my childhood favorite desserts, I also loved Sweet Potato Pudding, Cornmeal Pudding, and Christmas Cake.

This Vegan Pineapple Upside Down Cake is made from scratch and it is easy to prepare and I promise you it tastes better than a box mix.

Vegan Pineapple Upside Down Cake Ingredients

Topping - Non-dairy butter, organic cane sugar, pineapple rings, cherries.

Cake - all-purpose gluten-free flour, almond flour organic cane sugar, baking powder, salt, pineapple juice, ground flaxseeds, coconut oil, vanilla.

How To Make Vegan Pineapple Upside Down Cake

  1. I used non-dairy butter for that same incredible buttery taste like my mom's homemade pineapple upside down cake.
  2. Preheat oven 350 degrees F. To make the topping melt the vegan butter in a saucepan,  add sugar and stir. Spread mixture around the base of your cake pan.
  3. Arrange pineapple slices around the pan, reserve the juice to use in the cake batter and place cherries wherever they fit.
  4. For the cake, combine pineapple juice, ground flaxseeds, oil, vanilla in a bowl and set aside.
  5. Mix gluten-free flour, almond flour, sugar, baking powder, salt. Add pineapple mixture and mix to form a batter. 
  6. Pour batter over the pineapple/cherries. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove the cake from oven, allow to cool for about 10-15 minutes before inverting cake on a serving platter. Use a knife to loosen cake from the side of the cake pan if it is sticking.
  8. Store in an airtight container and keep refrigerated for up to 3 days.

Vegan Pineapple Upside Down Cake

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Per portion
Energy:
355 kcal / 1484 kJ
Fat:
15 g
Protein:
4 g
Carbohydrate:
51 g

Ingredients

For: 8 Servings

Topping

Cake

Preparation:
20 min
Cooking:
50 min
Ready in:
1 h 10 min

Instructions

  1. Preheat oven 350 degrees F. Lightly spray the sides of a cake pan or pie plate. To make the topping melt the non-dairy butter in a saucepan,  add sugar and stir. Spread mixture around the base of your cake pan.

  2. Arrange pineapple slices around the pan, reserve the juice to use in the cake batter and place cherries in the center of each pineapple slices or wherever they fit.

  3. For the cake, combine pineapple juice, ground flaxseeds, oil, vanilla in a bowl and set aside. Mix gluten-free flour, almond flour, sugar, baking powder, salt. Add pineapple mixture and mix to form a batter. 

  4. Pour batter over the pineapple/cherries. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.

  5. Remove the cake from oven, allow to cool for about 10-15 minutes before inverting cake on a serving platter. Use a knife to loosen cake from the side of the cake pan if it is sticking.

Notes

Pineapple Upside Down Cake Vegan Gluten-Free

Please Leave a Comment and a Rating

Rating

2 Comments
  1. Kelly
    December 14, 2018

    5.019

    I’m definitely making this recipe for Christmas, looks so gorgeous!

    • Michelle Blackwood
      December 14, 2018

      Please enjoy Kelly, thank you