Vegan Pineapple Upside-Down Cake
A scrumptious Vegan Pineapple Upside-Down Cake, boasting a juicy caramelized pineapple topping and a tender, flavorful cake.
Ingredients
- 1/4 cup brown sugar
- 20 oz can of sliced pineapples
- 13 maraschino cherries without stems
- 1 3/4 cup all purpose flour OR 1:1 gluten free flour with xanthan gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup dairy free milk of choice
- 1/4 cup pineapple juice
- 1 1/2 tsp vanilla extract
- 3/4 cup unsalted butter room temperature
- 3/4 cup sugar
Instructions
- Preheat your oven to 350 degrees F and spray a 9 inch cake pan with non stick spray.
- Evenly sprinkle the bottom of your prepared cake pan with your brown sugar. Arrange your pineapple slices and cherries in the bottom of the pan, placing a cherry in the center of each pineapple ring and between the pineapple rings around the perimeter of the pan.
- Place your cake pan in the fridge to chill while you make your batter.
- In a large mixing bowl whisk together your flour, baking powder, baking soda, and salt.
- In a small bowl, combine your milk, pineapple juice, and vanilla.
- In another large mixing bowl, beat together your vegan butter and sugar together until creamy, about 1 minute.
- While continuing to mix at a low speed, slowly add in your flour mixture.
- Once that is combined, continue to mix and add in your milk mixture.
- Remove your prepared cake pan from your fridge and pour your cake batter over top of your pineapples and cherries.
- Bake your cake for 37-40 minutes, or until a toothpick inserted into the center comes out almost clean.
- Allow to cool in your cake pan for at least 20 minutes, when ready run a knife along the side of your cake to loosen from the cake pan. Place a large serving plate over top of your cake pan and flip over so your plate is now on the bottom.
- Remove your pan, slice and enjoy!
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 2gFat: 19gFiber: 1gSugar: 20g
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