Vegan Pineapple Upside Down Cake
Indulge in the tropical sweetness of this Vegan Pineapple Upside Down Cake, a plant-based twist on the classic dessert. Layers of caramelized brown sugar and buttery coconut oil create an irresistible glaze that perfectly complements the tangy pineapple rings and vibrant cherries. Moist and tender, the cake features a simple yet flavorful batter made with vegan buttermilk from coconut milk and apple cider vinegar, ensuring a delicate crumb. Quick to prep and a delight to flip, this show-stopping treat makes for an ideal centerpiece at gatherings or a cozy indulgence at home. Serve warm or at room temperature with a touch of whipped coconut cream for the ultimate dessert experience!
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Recipe Information
Ingredients
- 8 slices Canned pineapple slices
- 8 pieces Cherries (canned or maraschino)
- 0.75 cups Brown sugar
- 0.25 cups Coconut oil
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cups Coconut milk
- 1 tablespoons Apple cider vinegar
- 0.75 cups Granulated sugar
- 1 tablespoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil.
In a small saucepan over low heat, melt the 1/4 cup of coconut oil with the brown sugar until the sugar has dissolved slightly, creating a caramel-like sauce.
Pour the caramel sauce evenly into the bottom of the prepared cake pan.
Arrange the pineapple slices on top of the caramel sauce in a single layer. Place a cherry in the center of each pineapple ring.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, mix the coconut milk and apple cider vinegar, letting it sit for a couple of minutes to curdle slightly, forming a vegan buttermilk.
Add the granulated sugar and vanilla extract to the coconut milk mixture, stirring until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined and smooth.
Carefully pour the batter over the arranged pineapple and cherries in the cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool on a wire rack for 10 minutes.
After cooling, run a knife around the edge of the cake to loosen it, then place a serving plate on top of the cake pan and invert the cake onto the plate. Tap or shake the pan gently to release the cake.
Serve the cake warm or at room temperature. Enjoy your Vegan Pineapple Upside Down Cake!
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2561 mg | 111% | |
| Total Carbohydrate | 462.7 g | 168% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 313.9 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
