ito Vegan na Pinya na Baliktad na Keyk is a buttery pineapple cake topped with pineapple rings and cherry that form a crispy caramel on top. Bring back childhood memories with this egg-free pineapple cake recipe! A vegan version of the classic pineapple upside-down cake but with the classic taste.
Pineapple cake is one the most classic, old-fashioned recipe ever. You know how much I love baking vegan cakes like my Vegan na Keyk para sa Kaarawan, Vegan Funfetti Cake, O Vegan na keyk na Aleman so I couldn’t resist creating a vegan version of this old-time childhood favorite. But ready for tropical flavor and comfort food to the top with this moist, buttery cake with crispy sides covered with vegan caramel.
Nagustuhan mo ba ang resipe na ito?
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Vegan na Pinya na Baliktad na Keyk
Ingredients
Ibabang layer
- 3 tablespoons Mantikilya na Walang Gatas (Walang Asin) - softened, not melted
- 3 tablespoons Malambot na Kayumanggi na Asukal
- 7 Mga Singsing ng Pinya
- 6 Glace Cherry
Vegan Pineapple Cake Batter
- 1 ½ tasa Flour ng Lahat-Lyong - Tandaan 1
- 1 tasa Hindi Pinong Cane Sugar
- 1 kutsarita Baking soda
- 6 tablespoons Mantikilya na Walang Gatas (Walang Asin) - o langis ng canola
- ½ tasa Pineapple Juice - mula sa lata na ginamit dati
- ¼ tasa Gatas na Almond na Walang Tamis
- 1 kutsarita Vanilla Extract
tagubilin
- Painitin ang oven sa 350 ° F (180 ° C).
Layer sa Ibaba
- In a small bowl beat/press with a fork or silicone spatula the softened vegan butter and brown sugar to form a creamy paste.
- Use a silicone spatula or pastry brush to spread the soft butter mixture all over the bottom and sides of a non-stick 9-inch springform pan. It must be generously coated at the bottom to form a thick caramel.
- Patuyuin ang de-latang pineapple ring gamit ang absorbent paper, pagkatapos ay ilagay ang pineapple ring sa ilalim ng cake pan. Kung masyadong malaki ang mga ito, durugin ang mga ito para mapunan ang mga puwang.
- Maglagay ng glace cherry sa gitna ng bawat singsing o puwang. Itabi ang kawali sa refrigerator habang ginagawa ang batter ng cake.
keyk
- Sa isang mixing bowl, haluin ang harina, asukal, at baking soda.
- Fold in pineapple juice, melted vegan butter, almond milk, and vanilla extract. Stir with a silicone spatula until the batter is smooth.
- Ibuhos ang batter sa inihandang kawali na may pinya sa ilalim.
- Bake in the center rack of the oven for 30-45 minutes, and foil the pan if it browns too fast to your liking. Check the baking time every 5 minutes after 30 minutes by inserting a pick in the center of the cake. If it comes out clean or with a little crumb on it the cake is ready to come out of the oven.
- Cool for 10 minutes in its cake pan then flip it over a wire rack to fully cool down at room temperature.
- Serve plain or with vegan vanilla ice cream.
Imbakan
- Store leftover in an airtight cake box in the fridge for up to 3 days or freeze for later and thaw in the fridge.
Mga Tala
Pagkain
Ingredients at Substitutions
To make this cake, you have to first do the base layer before making the top, crumbly dough.
Ang kailangan mo lang ay:
- Mantikilya na vegan or vegan margarine – bring to room temperature for 30 minutes to soften the plant-based butter before using it in the recipe.
- Canned pineapple slices in their juice. Don’t discard the juice as it’s used for the batter.
- Banayad na kayumangging asukal or sugar but avoid high moisture sugar like soft brown sugar, as it can make the cake too soggy at the bottom.
- Glacé Cherries – Classic candied cherries or maraschino cherries.
For the pineapple cake, nothing is easier. You need just a few more staple ingredients.
- Flour ng Lahat-Lyong – You can also use spelt flour. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
- Baking soda – para sa kaunting pagtaas.
- Asukal – o asukal sa niyog.
- Pineapple Juice from the can used before.
- Almond Milk or soy milk, or any non-dairy milk you like, including oat milk.
- canola Oil or melted vegan butter if you don’t have canola oil. You can use another vegetable oil, but some oils, like olive oil, can add a strong taste, so I prefer to use a neutral oil.
- Vanilla Extract – para sa lasa.
How To Make Vegan Pineapple Upside-Down Cake
It’s so easy to make this dairy-free vegan pineapple cake at home that even your kids can make it, and mine make it with me. Let’s start with the bottom layer of the cake. A pineapple upside-down cake is covered on top with pineapple rings, glace cherries, and caramel. Some recipes prepare caramel in a saucepan and cover the bottom of the pan with it. I have another easier method. Let me share this with you.
- In a small mixing bowl, using a fork or a silicone spatula, press the softened vegan butter and sugar together to form a sweet cream.
- Use a pastry brush or a spatula to spread this sweet cream all over the bottom of a 9-inch cake pan.
- Don’t spread much on the sides, except if you are using a spring form pan, as it might make the cake difficult to unmold.
- Spray some olive oil or coconut oil on the side of the pan to make unmolding even easier.
- Arrange the pineapple rings all over the bottom of the pan, on the sweet butter.
- Place a glacé cherry in the center of each ring or between any intersection of pineapple.
- You can break some pineapple rings to fill some gaps where a whole ring doesn’t fit. Set aside while making the batter.
- In a large mixing bowl, whisk the dry ingredients: all-purpose flour, sugar, and baking soda.
- Then, pour the wet ingredients: pineapple juice, almond milk, vanilla extract, and canola oil.
- Stir until just combined you want the batter to be smooth, with no lumps.
- Pour the cake batter into the previous pan.
- Painitin ang oven sa 350 ° F (180 ° C).
- Bake the cake in the center rack of the oven for 30 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool down for 10 minutes in the pan before releasing it on a wire rack.
- Use a sharp knife to run around the pan and unstick the cake border from the mold.
- Open the spring-form pan gently, remove then place the wire rack on top of the cake and flip the cake to release it.
- Gently pull the bottom of the pan with one hand and push down the pieces of pineapple with the tip of a knife if they stick to the pan.
Serving
Serve the pineapple cake after 3 hours of cooling, on its own or with some of the below toppings:
- Vegan Coconut Frosting
- Vegan Whipped Cream
- Vegan na Vanilla Ice Cream
- Avocado Ice Cream
- Asukal na Pulbos
Mga Pagpapalit ng Allergy
Below are some food allergy swaps options for you if needed.
- Gluten-Free – The cake batter should work perfectly with a 1:1 all-purpose gluten-free flour containing xanthan gum. Use the same measurement of flour to replace the wheat flour.
- Walang asukal – Pineapple has sugar, so you can’t totally avoid sugar in a pineapple cake. However, you can use sugar-free natural granulated sweetener to sweeten the caramel and batter, including xylitol, erythritol, or allulose.
Higit pang mga Recipe ng Vegan Dessert
Below I listed more vegan cake recipes and plant-based desserts to satisfy your sweet tooth.
Is it okay if I use salted butter ?
If you don’t mind the salted flavor it adds to the cake, then yes, it works.
Hi there! I am leaving a 5 star review because the cake is very easy to make and tastes delicious. However, I am not sure why you instruct the use of a springform pan. Granted, I have little experience with springforms and may have done something incorrectly but I ended up with batter and butter all over the bottom of our oven and smoke in our house we had to air out for over an hour due to this. A constructive criticism I would suggest would be to offer, as an aside, instructions on more specifically why you prefer this type of pan as well as how to properly use one. I attempted another vegan pineapple upside down cake recipe in a traditional cake pan and it came out perfectly fine with the same level of ease.
Good quality springform pans normally don’t leak and they make the whole demolding sooo much easier. But if you’re happy with your regular pan, go for it!!
Absolutely amazing that I found this vegan option, loved this cake as a young boy!! Stay awesome!! Stay Blessed!! It will be fantastic this weekend!
My kids loved it, my friends loved it. It was gone before I had time to taste it so I guess and can’t give you my full opinion 🙂
I LOVE this cake. It’s quite easy to do and the pineapple slices caramelize, it’s so good.