Easy Vegan Pineapple Upside-Down Cake Recipe

Indulge in the delightful flavours of a Vegan Pineapple Upside-Down Cake! This blog post unveils a mouthwatering recipe that is entirely plant-based and cruelty-free. Enjoy the sweet caramelised pineapple topping and moist, fluffy cake base, all without compromising your vegan lifestyle. Discover how simple it is to create this tropical treat that will satisfy your cravings and impress both vegans and non-vegans alike.

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Jump to:

• Ingredients
• Instructions
• 📖 Recipe
• Substitutions and variations
• FAQ's
• Shop this post
• 💬 Comments

Have you been watching the Great British Bake Off? It's one of our favourite nights of the week, I take an evening off work and we sit down to watch it together. I love seeing what flavours people use together and their interpretations of recipes. I've decided that I'm going to try to make a vegan version of something on the show each week, and the first week is a vegan pineapple upside down cake, inspired by Paul Hollywood's individual pineapple upside down cakes.

I haven't made a pineapple upside down cake for years - since before I turned vegan but I had a real craving for it after seeing them make this simple cake on the show. On the show they made individual ones but I decided to make a big one for the whole family to enjoy. It was actually really easy to make this recipe vegan and I don't think that you can tell the difference at all. 

This vegan pineapple upside down cake is a sweet, light and moist cake and makes an excellent desert to share with friends. It looks a little fancy and is totally retro but it is a simple and delicious cake to make. 

Ingredients

For the topping

• dairy free butter
• soft brown sugar
• glace cherries
• tinned pineapple rings

For the cake

• self raising flour
• caster sugar
• bicarbonate of soda (baking soda)
• salt
• apple cider vinegar
• non-dairy milk
• pineapple juice
• coconut oil

For exact quantities see the recipe card below.

Instructions

1. Pre heat the oven to 180 degrees celsius and line a 20 inch cake tin with a removable base with parchment paper.
2. Beat together the dairy free butter and soft brown sugar until creamy.
3. Spread the butter sugar mix over the base and sides of a 20 inch cake tin. I used a pastry brush.
4. Evenly space the pineapple rings on the base and pop a cherry in the middle of each ring
5. Pour the milk into a small bowl and add the apple cider vinegar and leave for 5 minutes
6. Sieve the flour into a large mixing bowl and add the sugar, salt and bicarbonate of soda
7. Add the milk mixture and all the other wet ingredients to the dry ingredients and mix to combine.
8. Pour the cake batter into the cake tin and level off.
9. Bake in the oven for 35 minutes or until a skewer comes out clean. If the cake starts to brown too much on top towards the end you can cover it in foil for the final minutes.
10. Remove from the oven and leave on a wire rack until cool. Carefully remove from the tin by sliding a knife around the edge to loosen and carefully upending it onto a serving plate.

This delicious vegan pineapple upside down cake is an easy make really, the most difficult part is getting it out of the tin afterwards and turning it around so that the pineapples are on the top of the cake. I used a 20 inch tin with a loose base which made removing it easier, just make sure that you loosen the edges by running a knife around them. 

Print

📖 Recipe

This cake is an easy make really, the most difficult part is getting it out of the tin afterwards. I used a 20 inch tin with a loose base which made removing it easier, just make sure that you loosen the edges by running a knife around them.

Substitutions and variations

This vegan pineapple cake is dairy free, egg free, nut free and could be made gluten free if you use a gluten free flour mix.

We use tinned pineapple in this recipe, and I think this yields the best results, but if you prefer to use fresh pineapple you can do so. We also used glace cherries instead of fresh cherries, as this is the most fitting with the classic pineapple upside down cake recipe and I wouldn't be tempted to change this element either. 

If you don't have self raising flour you can use plain flour (all purpose flour) just add a teaspoon of baking powder too. 

You can use any plant-based milk or vegan milk but I think that coconut milk or soy milk work best in this recipe.

While I think that the subtle taste of coconut that the coconut oil gives this cake is perfect, you could swap out the coconut oil for melted vegan butter if you prefer.

There are also several creative variations and additions you can explore to elevate a traditional vegan pineapple upside-down cake. Here are a few ideas:

1. Coconut-Pineapple Twist: Add shredded coconut to the cake batter for a tropical twist. It will add texture and enhance the overall flavor profile.
2. Spiced Pineapple Upside-Down Cake: Incorporate warm spices like cinnamon, nutmeg, or ginger into the cake batter to give it a delightful, aromatic twist.
3. Rum-Infused Pineapple Upside-Down Cake: For a boozy twist, soak the pineapple slices in rum before arranging them on the bottom of the pan. The rum flavor will infuse into the cake while baking.
4. Macadamia Nut Crunch: Sprinkle crushed macadamia nuts over the pineapple topping before pouring the batter. This adds a delightful crunch and a nutty flavor.
5. Citrus Zest: Add a burst of citrus flavor by incorporating lemon or orange zest into the cake batter. It complements the pineapple and adds a refreshing twist.
6. Vegan Whipped Cream or Coconut Whipped Cream: Serve your pineapple upside-down cake with a dollop of vegan whipped cream or coconut whipped cream. It adds a luscious and creamy element to the dessert.
7. Caramel Drizzle: Drizzle a vegan caramel sauce over the cake before serving. It enhances the sweetness and adds a decadent touch.

Remember to adjust the baking time and temperature if you incorporate additional ingredients to ensure the cake is fully cooked. These variations can add exciting flavors and textures to your vegan pineapple upside-down cake, making it a delightful and unique dessert.

FAQ's

Let me know if you make this recipe by leaving a comment down below or tagging a picture on social media with the hashtag #wemadethisvegan.

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20cm springform cake tin

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Cake stand /dome

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Glass food storage containers

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coconut oil

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plain flour

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wooden spoons

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