Best 2 Vegan Pineapple Upside Down Cake Recipes

If you're a vegan and long for a delectable pineapple upside down cake, you're in luck! This tantalizing dessert can be made without any animal-derived ingredients, and it turns out just as delicious as the classic version. With a few simple substitutions, you can whip up a moist and flavorful pineapple upside down cake that will satisfy your sweet tooth and leave you feeling satisfied. This article will guide you through the process of making a vegan pineapple upside down cake from start to finish, ensuring you have all the necessary ingredients and techniques to create a perfect cake every time.

Here are our top 2 tried and tested recipes!

VEGAN PINEAPPLE-UPSIDE DOWN CAKE

Vegan Pineapple-Upside Down Cake image

Make and share this Vegan Pineapple-Upside Down Cake recipe from Food.com.

Provided by hipbonez

Categories Dessert

Time 35m

Yield 8-12 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pineapple juice
1/4 cup water
1/3 applesauce
1 tablespoon lemon juice
1 (20 ounce) can pineapple chunks, in unsweetened pineapple juice
1/4 cup brown sugar, unpacked

Steps:

Preheat oven to 350 degrees.
Mix flour, sugar, baking soda, and salt in a large bowl.
Pour juice off can of pineapple into 1 cup measuring cup--it should be about 3/4 cup juice. Add water to make 1 cup.
In a separate bowl, combine apple sauce, lemon juice and juice water.
Dump pineapple chunks into the bottom of a 12 inch spring form pan (you could use an 8x8 or other sized spring form, just adjust cooking time).
Sprinkle with brown sugar.
Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps.
Pour into pan on top of the pineapple/brown sugar mix.
Bake for 25-35 minutes or until golden on top and a toothpick inserted in the center comes out clean.
Let cool and loosen sides of cake from pan. Place serving plate on top of cake.
Flip cake over onto serving plate and remove pan bottom.

Nutrition Facts : Calories 263.4, Fat 0.3, Sodium 307.2, Carbohydrate 63.9, Fiber 1.2, Sugar 44.3, Protein 2.8

VEGAN PINEAPPLE UPSIDE DOWN CAKE

Vegan Pineapple Upside Down Cake image

The classic melt-in-your-mouth skillet cake with a brown sugar pineapple topping. And veganized ... but you'd never know it!

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 14

Ingredients

2 tablespoons Earth Balance vegan butter (can sub regular butter if not vegan)
1/2 cup dark brown sugar
1 20-ounce can sliced pineapple, drained (reserve the juice!)
1 20-ounce can crushed pineapple, drained well
1/2 cup applesauce
1/2 cup canola oil
1/2 cup granulated sugar
1/3 cup reserved pineapple juice
1 tablespoon pure vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon fine-grain sea salt
2 teaspoons baking powder
One (10-inch cast-iron skillet)
12- inch or larger cake platter

Steps:

Preheat oven to 350 degrees Fahrenheit.
Place skillet over medium heat. Add the butter. Once it melts, stir in the brown sugar and cook, stirring constantly, until the sugar melts, about two minutes. Remove from heat and add the drained sliced pineapple. Place maraschino cherries in pineapple holes. Spread drained crushed pineapple into the crevices and over the top. Use it all!
To a large mixing bowl, add the applesauce, canola oil, sugar, pineapple juice, and vanilla. Mix until combined. Place a fine-mesh sieve over the top of the bowl. Add the flour, baking powder, and salt and sift over the wet ingredients. Using a wooden spoon or spatula, mix the dry ingredients with the wet until incorporated.
Spread the batter evenly over the top of the pineapple.
Bake for about 35 minutes, until the cake begins to turn golden brown on the top and a toothpick inserted into the center of the cake layer comes out clean.
Remove from oven and let cool for about 10 minutes.
Time to flip! Have a large cake plate or tray ready. Loosen the sides of the cake with a butter knife. Place the platter upside down over the top of the skillet and quickly flip the skillet over, inverting the cake onto the platter.
Serve immediately (vegan vanilla ice cream or vegan whipped cream are great partners!) or let cool completely then refrigerate until ready to serve. Cake keeps well in the fridge for up 2-3 days.

Tips:

Use ripe pineapple: The riper the pineapple, the sweeter and more flavorful your cake will be.
Don't overmix the batter: Overmixing the batter can make your cake tough. Mix just until the ingredients are combined.
Use a non-stick skillet: This will help prevent the cake from sticking to the pan.
Cook the cake over medium heat: This will help prevent the cake from burning.
Flip the cake carefully: Once the cake is cooked through, carefully flip it onto a plate. Use a spatula to help you if needed.
Let the cake cool before serving: This will help the cake set and make it easier to cut.

Conclusion:

This vegan pineapple upside-down cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with simple ingredients that you can find at most grocery stores. The cake is moist and flavorful, and the pineapple topping is sweet and caramelized. This cake is sure to be a hit with your family and friends!