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
(Per portion)- 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
- For:
- 8 Servings
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 made this for my husband for his birthday and he loved it! So delicious. Thank you! I will be making this again for the holidays for sure.
Hello, I cant wait to try this recipe. Can it be substituted for regular flour
Dasha, most of my recipes can. However, I haven’t made it with regular flour.
I’m definitely making this recipe for Christmas, looks so gorgeous!
Please enjoy Kelly, thank you