Description
This vegan pineapple upside-down cake is a moist, fluffy, and delicious dessert topped with caramelized pineapple slices and cherries. It’s dairy-free, egg-free, and perfect for any occasion.
Ingredients
- 1/4 cup butter or plant-based alternative
- 1/2 cup brown sugar or coconut sugar
- Pineapple rings (canned or fresh)
- Maraschino cherries (optional, for garnish)
- 1 1/2 cups spelt, white, or oat flour
- 1/2 cup sugar, unrefined if desired
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup applesauce
- 1 tbsp white or apple cider vinegar
- 1/2 tsp pure vanilla extract
- 1/3 cup oil (or sub mashed banana for oil-free)
- 2/3 cup water or pineapple juice
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9-inch round or square pan. Melt the butter and pour it into the bottom of the pan, then sprinkle the brown sugar evenly over it.
- Arrange the pineapple rings over the sugar mixture. Place cherries in the centers of the pineapple rings if using.
- In a mixing bowl, stir together the flour, sugar, baking soda, and salt.
- Add the applesauce, vinegar, vanilla, oil, and water (or juice), and stir until just combined.
- Pour the batter evenly over the pineapple slices in the pan.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10–15 minutes before inverting onto a plate. Serve warm or at room temperature.
Notes
- Using pineapple juice instead of water enhances the pineapple flavor.
- Banana can be used as an oil substitute for a lower-fat version.
- Can be made ahead and stored covered at room temperature for a day or in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
