Vegan Pineapple Upside-Down Cake Recipe
Servings 0
Calories
Ingredients
- 1 can (20 oz) pineapple slices (reserve the juice)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar or other sweetners (adjust to taste)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened applesauce
- ½ cup pineapple juice (reserved from the can)
- ⅓ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- Arrange the pineapple slices on the bottom of the cake pan. Set aside.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the applesauce, pineapple juice, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Carefully pour the batter over the arranged pineapple slices in the cake pan, spreading it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes.
- Place a serving plate upside-down over the cake pan and, using oven mitts, carefully flip the cake onto the plate. Gently remove the cake pan and parchment paper.
- Allow the cake to cool completely before serving. Serve slices with a dollop of vegan whipped cream or dairy-free vanilla ice cream if desired.