Description
A delightful Vegan Pineapple Upside Down Cake that features sweet pineapple slices and maraschino cherries atop a moist, fluffy plant-based batter. This easy-to-make dessert is perfect for those seeking a dairy-free and egg-free treat with beautiful presentation and rich tropical flavors.
Ingredients
Scale
Wet Ingredients
- 2 tablespoons flaxseed meal
- 6 tablespoons warm water
- 1 tablespoon vegan butter, melted
- ⅓ cup canola oil
- 2 teaspoons vanilla extract
- 1 cup plant-based milk
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Toppings
- 2 tablespoons brown sugar
- 1 (20-ounce) can pineapple slices
- 13 maraschino cherries
Instructions
- Prepare Flax Egg: In a small bowl, whisk together the flaxseed meal and warm water for 1 minute. Refrigerate for at least 10 minutes to thicken and set.
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly brush a 9-inch circular pie baking pan with melted vegan butter to prevent sticking.
- Arrange Pineapple and Cherries: Sprinkle the brown sugar evenly over the bottom of the prepared pan. Lay the pineapple slices on top, arranging six slices around the outer edge and one in the center. Cut any remaining slices in half and place them around the edges as desired. Fill the holes in the pineapple slices with maraschino cherries to create a classic look.
- Make Batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the canola oil, vanilla extract, plant-based milk, and the prepared flax egg mixture. Mix well until the batter is smooth and well combined, but do not overmix.
- Pour Batter and Bake: Pour the batter gently over the pineapple and brown sugar layer in the pan, spreading it evenly with a spatula. Bake uncovered for 30 minutes.
- Continue Baking Covered: After 30 minutes, loosely cover the pan with tin foil and bake for an additional 15 minutes to ensure the cake cooks through without drying out.
- Cool and Flip Cake: Remove the cake from the oven and uncover. Allow it to cool for 20 minutes to set. Then, carefully flip the cake over onto a serving plate and slide it out of the pan to reveal the caramelized pineapple topping.
Notes
- Measure the flour correctly by fluffing it, spooning into your measuring cup, and leveling with a knife to avoid a dense or dry cake.
- Avoid over-mixing the batter to prevent developing gluten that leads to a rubbery texture.
- Do not use parchment paper for this recipe, as it can interfere with the pineapple design and caramelization.
- Allow the cake to rest and cool before flipping to ensure it holds together and the topping remains intact.
Nutrition
- Serving Size: 1 slice (approx. 1/6 cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
