Easy Pineapple Upside Down Cake

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www.theconsciousplantkitchen.com

This Easy Pineapple Upside Down Cake is a simple pineapple cake recipe with no caramel needed and made without eggs and dairy!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/easy-pineapple-upside-down-cake/ or scan the QR code here ➡️

Prep Time15

Cook Time45

Total Time1

Servings: slices

Calories: 333kcal

Author: Carine Claudepierre

Ingredients

Bottom Layer

7 Pineapple Rings from a can, pat dried
3 tablespoons Coconut Oil softened, not melted (note 1)
3 tablespoons Soft Brown Sugar (note 2)
6 Glace Cherry

Cake Batter

1 ½ cups All-Purpose Flour (note 3)
1 teaspoon Baking Soda
⅔ cup Unrefined Sugar (note 4)
½ cup Pineapple Juice from the can used before
6 tablespoons Coconut Oil cooled, melted (note 5)
¼ cup Almond Milk (note 6)
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Place a lined large baking sheet at the bottom rack of the oven. Upside-down cakes always overflow a little, this sheet will gather the caramel to prevent a messy oven.
Line a 9-inch sealed cake pan or pie plate - at least 2 inches deep or you will end up with caramel overflowing from the pan. Do not use classic springform pans without a lip, they leak!

Bottom Layer

In a small bowl, using a rubber spatula stir soft coconut oil and brown sugar to form a creamy paste.
Use a silicone spatula to spread the soft mixture all over the bottom and sides of a non-stick 9-inch pan.
Pat dry the canned pineapple ring with absorbent paper, then arrange the pineapple ring all over the bottom of the cake pan. If they are too large, break them into pieces to fill the gaps.
Place a glace cherry in the middle of each ring or gap. Set the pan aside in the fridge while making the cake batter.

Cake Batter

In a mixing bowl, whisk flour, sugar, and baking soda.
Fold in pineapple juice, melted vegan butter, almond milk, and vanilla extract. Stir with a silicone spatula until the batter is smooth.
Pour the batter over the prepared pan with pineapple at the bottom.
Bake on the center rack of the oven for 30-45 minutes at 350 °F (180 °C). Insert 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.
Let the cake cool for 10 minutes in its cake pan then flip it over a wire rack to fully cool down at room temperature.

Notes

Note 1: Or plant-based butter, or softened butter if you use dairy in your kitchen.

Note 2: Or brown sugar, or demerara sugar for a refined sugar-free option.

Note 3: Or white spelt flour. We didn't try all-purpose gluten-free flour and can't guarantee this option works.

Note 4: Or unrefined cane sugar.

Note 5: Or melted plant-based butter/butter, or light olive oil.

Note 6: Or oat milk, soy milk, or any other milk you like.

Pan Choice: You can use a professional springform pan with a round rim which means it has a lip outside the pan to retain some of the caramel.

Storage: Store leftovers in an airtight cake box in the fridge for up to 3 days or freeze for later and thaw in the fridge.

Nutrition