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vegan-pineapple-upside-down-cake-recipe

Vegan Pineapple Upside Down Cake Recipe

A delicious vegan twist on the classic pineapple upside-down cake.
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Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Cake Ingredients

  • ½ cup coconut oil melted
  • ½ cup brown sugar
  • 1 can pineapple slices drained
  • 10 pieces maraschino cherries
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unsweetened almond milk
  • ⅓ cup coconut oil melted
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. Pour the melted coconut oil into the pan and sprinkle the brown sugar evenly over the oil.
  3. Arrange the pineapple slices on top of the sugar mixture and place a cherry in the center of each pineapple slice.
  4. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  5. In another bowl, mix the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
  6. Combine the wet and dry ingredients, stirring until just combined.
  7. Pour the batter over the pineapple slices in the pan.
  8. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 30g | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Keywords

Cake, Pineapple, Vegan
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