Vegan Pineapple Upside Down Cake Recipe

Coconut oil: Used for its subtle flavor and to keep the cake moist.

Brown sugar: Adds a rich, caramel flavor to the topping.

Pineapple slices: The star of the show, providing a sweet and tangy flavor.

Maraschino cherries: Adds a pop of color and sweetness to the cake.

All-purpose flour: The base of the cake, providing structure.

Granulated sugar: Sweetens the cake batter.

Baking powder: Helps the cake rise.

Baking soda: Works with the vinegar to create a light, fluffy texture.

Salt: Enhances the flavors in the cake.

Almond milk: A dairy-free alternative that adds moisture.

Apple cider vinegar: Reacts with the baking soda to help the cake rise.

Vanilla extract: Adds a warm, sweet flavor to the cake.

When arranging the pineapple slices and maraschino cherries in the pan, make sure to press them gently into the brown sugar and coconut oil mixture. This ensures they stay in place and create a beautiful, caramelized topping when the cake is inverted.

• melted coconut oil - Substitute with melted vegan butter: Provides a similar fat content and moisture level, enhancing the cake's texture.

• brown sugar - Substitute with coconut sugar: Offers a similar caramel-like flavor and is less processed.

• pineapple slices - Substitute with fresh pineapple rings: Fresh pineapple can provide a more vibrant flavor and texture.

• maraschino cherries - Substitute with dried cranberries: Adds a tart flavor and chewy texture, while being free from artificial dyes.

• all-purpose flour - Substitute with whole wheat pastry flour: Provides a similar texture with added nutritional benefits.

• granulated sugar - Substitute with maple syrup: Adds a natural sweetness and moisture to the cake.

• baking powder - Substitute with baking soda and cream of tartar: Mimics the leavening effect of baking powder.

• baking soda - Substitute with potassium bicarbonate: Provides a similar leavening effect without the sodium.

• salt - Substitute with sea salt: Offers a more natural and less processed option.

• unsweetened almond milk - Substitute with unsweetened oat milk: Provides a similar consistency and is often creamier.

• melted coconut oil - Substitute with avocado oil: Has a neutral flavor and similar fat content, making it a good alternative.

• apple cider vinegar - Substitute with lemon juice: Provides the necessary acidity to react with the baking soda for leavening.

• vanilla extract - Substitute with almond extract: Offers a different but complementary flavor profile to the cake.

• Allow the cake to cool completely before storing. This helps prevent condensation, which can make the cake soggy.
• Wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh. Alternatively, place it in an airtight container.
• Store the cake at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to 5 days.
• For freezing, first, ensure the cake is completely cool. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• Label the wrapped cake with the date to keep track of its freshness.
• Place the wrapped cake in a freezer-safe bag or container for added protection.
• Freeze the cake for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight.
• To serve, bring the cake to room temperature or warm it slightly in the oven at a low temperature.

• Oven Method: Preheat your oven to 300°F (150°C). Place the leftover vegan pineapple upside down cake on a baking sheet. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the cake's moisture and texture.

• Microwave Method: Place a slice of the cake on a microwave-safe plate. Cover it with a microwave-safe cover or another plate to trap moisture. Heat on medium power for 20-30 seconds. Check if it's warm enough; if not, continue heating in 10-second intervals. Be cautious not to overheat, as it can make the cake rubbery.

• Steaming Method: If you have a steamer, this method can keep the cake moist. Place the cake slice on a heatproof plate and put it in the steamer. Steam for about 5 minutes or until heated through. This method is gentle and helps retain the cake's original texture.

• Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Place the cake on a piece of aluminum foil or a small baking tray. Heat for about 10 minutes, checking halfway through to ensure it doesn't dry out. This method is great for reheating smaller portions without using a full-sized oven.

• Stovetop Skillet Method: For a quick reheat, place a non-stick skillet over low heat. Add a small amount of coconut oil or vegan butter to the skillet. Place the cake slice in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can give the cake a slightly crispy edge while keeping the inside moist.

• Oven: Used to bake the cake at the specified temperature of 350°F (175°C).

• 9-inch round cake pan: The baking pan where the cake is assembled and baked.

• Pastry brush: Useful for greasing the cake pan evenly with coconut oil.

• Mixing bowl: Needed for combining the dry ingredients.

• Another mixing bowl: Used for mixing the wet ingredients separately.

• Whisk: Helps in thoroughly mixing the dry ingredients together.

• Spatula: Useful for folding the wet and dry ingredients together until just combined.

• Measuring cups: Essential for accurately measuring the flour, sugar, almond milk, and coconut oil.

• Measuring spoons: Used to measure smaller quantities like baking powder, baking soda, salt, apple cider vinegar, and vanilla extract.

• Can opener: Needed to open the can of pineapple slices.

• Toothpick: Used to check if the cake is done by inserting it into the center.

• Serving plate: The plate onto which the cake is inverted after baking.

• Cooling rack: Allows the cake to cool evenly after it is removed from the oven.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the baking process.

Use canned pineapple: Opt for canned pineapple slices to avoid the hassle of peeling and slicing a fresh pineapple.

Melt coconut oil in microwave: Quickly melt the coconut oil in the microwave instead of on the stove.

Prepare the pan first: Grease and prepare the cake pan before mixing the batter to streamline the process.

Combine dry ingredients ahead: Mix the dry ingredients in advance and store them in an airtight container until ready to use.