Vegan Pineapple Upside Down Cake
This pineapple upside down cake is the vegan version of the recipe my mom used to make when I was a child. It’s very easy, and so comforting!
How to make a vegan pineapple upside down cake
The mold
I used a 8 x 4-inch / 20 x 10 cm loaf pan, that I greased with margarine. I also put parchment paper on the bottom of the pan.
The equivalent for a round cake is a ø 8-inch / 20 cm pan.
The caramel
This is the most difficult part of the recipe, and believe me, it’s very easy. The main thing with caramel is to be careful not to leave it unattended, especially if you have kids around.
Put the sugar and the water in a small pot, and bring to a boil over medium heat. Don’t stir. Wait until it reaches a nice amber color, about 15 minutes.
Pour in the baking pan, and place the pineapple slices on top – be careful not to burn yourself, as the bottom part of the mold is going to be hot.
The batter
The butter/margarine has to be at room temperature in order to be creamed with the sugar.
I used sweetened apple sauce, if yours is unsweetened, add an extra tablespoon of sugar in the recipe.
You’ll notice the apple sauce is not going to incorporate well with the creamed butter and sugar. Don’t worry, once you add the flour, it will be fine.
Stir in the rest of the dry ingredients until combined, and lastly, add the pineapple chunks.
Pour the batter in the pan, and bake for 40 minutes, at 350°F – 180°C.
Unmold when still warm but not hot.
Variations
I used dark rye flour in this recipe because its nutty flavor pairs very well with caramel. This recipe is not gluten free, since rye flour contains gluten.
You can also replace rye flour by all-purpose flour.
I incorporated some spiced rum in the batter. For an alcohol free cake, substitute for pineapple juice.
Some people like to put candied cherries in the pineapple slice holes.
If you want to add some crunchiness to the cake, why not sprinkling crushed pecans, walnuts or almonds right after placing the pineapple slices on the caramel?
How to store a pineapple upside down cake
Once cooled down, place the pineapple upside down cake in an airtight container in the fridge. Store for up to five days.
You can also freeze it for up to 3 months.
What to eat with this vegan cake
You can enjoy this cake cold, at room temperature – take out of the fridge 15 minutes prior to serving – or warmed up in the microwave for about 30 seconds.
Serve with a scoop of vegan vanilla ice cream, a drizzle of dark chocolate, or a dollop of coconut whipped cream.
Other vegan desserts
Cold Rhubarb & Strawberry Soup
Coffee Panna Cotta with Chocolate Sauce
Vegan Pineapple Upside Down Cake
Equipment
- loaf pan 8 x 4-inch / 20 x 10 cm (8-inch / 20 cm round pan)
Ingredients
Caramel
- ⅓ cup + ½ tbsp granulated sugar (90 g)
- 3 tbsp water (45 ml)
Cake
- 6 pineapple slices (in juice)
- ¼ cup + 3 tbsp unsalted vegan butter or margarine (100 g) – room temperature
- ⅓ cup granulated sugar (85 g)
- ½ cup sweetened apple sauce (125 g)
- ⅔ cup + ½ tbsp dark rye flour (100 g)
- 2 tsp baking powder (10 g)
- ¼ tsp salt (1 g)
- 2 tbsp spiced rum (30 ml)
Instructions
- Drain the pineapple slices over a bowl to keep the juice. Cut three of them in halves and the rest in chunks.
- Preheat the oven to 350°F – 180°C. Grease the mold and put some parchment paper on the bottom of it.
- Prepare the caramel : in a small pot, put the water and the sugar together, and boil over medium heat until caramelized – about 15 minutes.Pour in the baking pan, making sure to coat the whole bottom part.Place the pineapple halves on the caramel, squeeze them together as they are going to shrink during baking.
- In a bowl, cream together the soft butter/margarine and the sugar. Then, add the apple sauce, and mix briefly.
- Stir in the flour, baking powder, and salt.
- Lastly, add one tablespoon of the pineapple juice, and the rum. For an alcohol free cake, replace the rum by two tablespoons of pineapple juice.Incorporate the pineapple chunks.
- Pour the batter in the baking pan, and bake for about 40 minutes.
- Unmold the cake on a plate when still warm (but not hot).
Notes
The butter/margarine has to be at room temperature in order to be creamed with the sugar.
If using unsweetened apple sauce, add an extra tablespoon of sugar in the recipe.
You’ll notice the apple sauce is not going to incorporate well with the creamed butter and sugar. Don’t worry, once you add the flour, it will be fine.
I used dark rye flour in this recipe because its nutty flavor pairs very well with caramel. This recipe is not gluten free, since rye flour contains gluten. You can replace rye flour with all-purpose flour.
Some people like to put candied cherries in the pineapple slice holes.
If you want to add some crunchiness to the cake, why not sprinkling crushed pecans, walnuts or almonds right after placing the pineapple slices on the caramel?
You can enjoy this cake cold, at room temperature – take out of the fridge 15 minutes prior to serving – or warmed up in the microwave for about 30 seconds. Serve with a scoop of vegan vanilla ice cream, a drizzle of dark chocolate, or a dollop of coconut whipped cream.
Once cooled down, place the pineapple upside down cake in an airtight container in the fridge. Store for up to five days. You can also freeze it for up to 3 months.
Calories are per one serving (total calories for the cake: 2041).