This classic pineapple upside down cake turned vegan and gluten-free will certainly be a hit this holiday.
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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
- I used non-dairy butter for that same incredible buttery taste like my mom’s homemade pineapple upside down cake.
- 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.
- Arrange pineapple slices around the pan, reserve the juice to use in the cake batter and place cherries wherever they fit.
- 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.
- Pour batter over the pineapple/cherries. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- 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.
- Store in an airtight container and keep refrigerated for up to 3 days.
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Nutrition
- Energy:
- 355 kcal / 1484 kJ
- Fat:
- 15 g
- Protein:
- 4 g
- Carbs:
- 51 g
Cooking Time
- Preparation:
- 20 min
- Cooking:
- 50 min
- Ready in:
- 1 h 10 min
Ingredients
Topping
- 1/4 cup melted non-dairy butter, (I used Earth Balance)
- 1/4 cup organic cane sugar
- 1 -20 ounce can pineapple slices, (I used 7 slices)
- 1 jar maraschino cherries, (preferably no-dye if available)
Cake
- 1 cup pineapple juice
- 1/4 cup coconut oil, melted
- 2 tablespoons ground flaxseeds
- 1 teaspoon vanilla
- 1 1/2 cups all purpose gluten-free flour, (I used Krusteaz brand)
- 1 1/4 cups almond flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- 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.
- 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.
- 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.
- Pour batter over the pineapple/cherries. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- 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
I’m definitely making this recipe for Christmas, looks so gorgeous!
Please enjoy Kelly, thank you