Description
This Vegan Pineapple Upside Down Cake is a delightful plant-based twist on the classic dessert. Made with flaxseed as an egg substitute, sweet pineapple slices, maraschino cherries, and a moist, fluffy cake base, this recipe is perfect for anyone looking for a dairy-free and egg-free treat that’s bursting with tropical flavor and charm.
Ingredients
Scale
Topping
- 2 tablespoons vegan butter, melted
- 2 tablespoons brown sugar
- 1 (20-ounce) can pineapple slices
- 13 maraschino cherries
Cake Batter
- 2 tablespoons flaxseed meal
- 6 tablespoons warm water
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ⅓ cup canola oil
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 cup plant-based milk
Instructions
- Prepare Flaxseed Egg: In a small bowl, beat together the flaxseed meal and warm water for 1 minute to create a flax egg. Place in the refrigerator for at least 10 minutes to thicken.
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees F. Lightly brush a 9-inch circular pie baking pan or dish with the melted vegan butter.
- Arrange Topping: Sprinkle the brown sugar evenly over the bottom of the prepared pan. Lay the pineapple slices on top—six forming an outer circle and one in the middle. Cut remaining slices in half if desired to fill the sides. Place maraschino cherries into the holes of the pineapple slices.
- Mix Cake Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, canola oil, vanilla extract, salt, plant-based milk, and the chilled flaxseed mixture until well combined but not over-mixed.
- Pour and Spread Batter: Pour the batter evenly over the pineapple and sugar in the pan. Use a spatula to spread it out evenly.
- Bake the Cake: Bake in the preheated oven for 30 minutes. Then, loosely cover with tin foil and bake for an additional 15 minutes until a toothpick inserted in the center comes out clean.
- Cool and Flip: Remove from the oven and allow the cake to cool in the pan for 20 minutes. Once cooled, gently flip the cake over onto a plate to reveal the pineapple topping.
Notes
- Measure the flour correctly by fluffing it, spooning into the measuring cup, and leveling it off to avoid a dense cake.
- Do not over-mix the batter to prevent a dense or gummy texture.
- Skip using parchment paper as it may affect the pineapple design on top.
- Allow the cake to rest for 20 minutes before flipping to ensure it holds together well.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
