Vegan Pineapple Upside Down Cake Easy Recipe Gf

Easy Pineapple Upside Down Cake

So, after making a vegan upside down plum cake, it was time to create a new recipe for a pineapple upside down cake. And I must say that I really like how it turned out! By using canned pineapple, you create a beautiful pattern which looks lovely. I love this vegan pineapple cake because it’s:

How To Make A Vegan Pineapple Upside Down Cake?

The recipe contains ingredients which are available in most supermarkets. Mixing the cake batter together is very simple, the tricky part is flipping the cake. But don’t worry, it’s not difficult or complicated.

First, spray an 8-inch or 9-inch cake pan with non-stick spray. Pour the coconut oil (or melted vegan butter) into the bottom of the cake pan and spread it evenly (for example with a brush). Sprinkle the coconut sugar (or brown sugar) over the oil/butter to cover the entire bottom of the cake pan. Open a pineapple can and reserve the liquid. Arrange the pineapple slices over the sugar and place a Maraschino cherry in the center of each pineapple slice and also in all gaps. Set aside and preheat the oven to 356°F (180°C) Measure/weigh the dry ingredients and add them to a big bowl. Stir with a whisk. Blend the remaining pineapple slices in a blender or food processor to get pureed pineapple. Add all wet ingredients to the dry ingredients and stir with a whisk or spatula. Pour the batter into the cake pan and bake in the oven for about 55 minutes or until a toothpick inserted in the center comes out clean.

How Long Do You Wait To Flip A Pineapple Upside Down Cake?

Let the cake cool for 10-15 minutes after it came out of the oven. I wouldn’t recommend inverting the cake immediately and I had the best results by waiting for at least 10 minutes.

How To Flip A Pineapple Upside Down Cake?

After you let the pineapple upside down cake cool for about 10 minutes, it’s time to flip it. Don’t worry, it’s not that hard. Just make sure you use a heatproof plate or cake stand which is slightly bigger than the cake pan and position it in the middle of the pan.

Place the plate or cake stand upside down over the cake pan and turn the plate and the cake pan over. Wait for some seconds, so that the caramelized coconut sugar drizzles from the pan onto the cake. Remove the pan and serve warm. 🙂

Simple Ingredients

As mentioned before, this vegan pineapple cake contains simple ingredients which are as follows:

Rice flour Oat flour (gluten-free if needed) Baking powder & baking soda Salt Turmeric (optional for yellow color) Canned coconut milk Maple syrup Pineapple juice (liquid reserved from the can) Pineapple slices Pureed pineapple Coconut oil or vegan butter Coconut sugar or brown sugar

Check the exact measurements and substitutes below in the recipe card.

How To Store?

Store the pineapple upside down cake loosely covered in the refrigerator for up to 4 days.

This Vegan Pineapple Upside Down Cake Is:

Dairy-free, egg-free Gluten-free Refined sugar-free if you use canned pineapple without sugar Moist Soft Flavorful A great dessert or breakfast Easy to make with simple ingredients

Should you give this delicious vegan pineapple upside down cake a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂 If you like fruity cakes, pies, and tarts definitely also check out the following delicious vegan recipes:

Upside Down Plum Cake Mango Cheesecake Pie No-Bake Carrot Cake Moist Carrot Cake Fruity Cheesecake Lemon Cheesecake Tart Lemon Sheet Cake Key Lime Pie Blueberry Cream Pie Apple Pie With Streusel Strawberry Sheet Cake