Easy Vegan Pineapple Upside Down Cake

 A simple recipe for vegan pineapple upside-down cake. It's a soft fluffy and moist cake topped with slices of pineapple and cherries.

EASY VEGAN PINEAPPLE UPSIDE DOWN CAKE

I've been meaning to try this retro cake for a while and I'm so glad I did.

This pineapple upside-down cake is so good.

It's soft, fluffy and moist.

Topped with slices of pineapple and cherries.

Oh my yes! 

And serve with some good quality vegan vanilla ice cream, oh my!

WHY IS IT CALLED PINEAPPLE UPSIDE DOWN CAKE?

You may be wondering why this is called upside-down cake.

The pineapple and cherries are actually placed on the bottom of the cake tin and the batter is poured on top.

When it's baked and cooled, you turn it out onto a plate upside down so the pineapple and cherries are on top.

That's it, nothing more complicated than that.

HOW DO YOU STOP A PINEAPPLE UPSIDE DOWN CAKE FROM BEING SOGGY?

A pineapple upside-down cake is never as light as a plain sponge cake, but it should be fluffy and moist.

However, it should never be wet or soggy.

The secret is to dry the pineapple slices off with kitchen paper before adding the pineapple, so you aren't introducing more liquid to the cake.

You should also do the toothpick or skewer test to make sure it's baked through.

Insert it into the centre of the cake and it should come out clean without wet batter on it. 

If it has some crumbs on it, that's ok, but no wet batter.

TIPS FOR TURNING OUT AN UPSIDE DOWN CAKE

Turning out the upside-down cake has to be done with care. Don't try to rush it.

If you get this wrong, you could end up with cake all over the floor.

1. Let the cake cool a little bit in the pan first before turning out.
2. Ease around the edges of the pan with a knife to loosen the cake so it will release well.
3. Use oven gloves if you need to.
4. Place a plate face-down on top of the cake.
5. Hold the plate and cake pan firmly and flip.
6. Give it a tap and a bit of a jiggle and it should release.
7. Voila! Now marvel at the marvellous sight in front of you and give yourself a pat on the back for being awesome!

DO YOU LINE THE CAKE TIN WHEN YOU MAKE AN UPSIDE DOWN CAKE?

No, there is no need to line the tin when making an upside down cake.

The bottom and sides are brushed with a mixture of sugar and vegan butter or dairy-free spread.

It gives the cake that wonderful moist finish and a wonderful flavour.

It also helps prevent the cake from sticking to the tin, although I always play safe and loosen the edge with a knife, just in case.

FILLING THE CAKE TIN WITH PINEAPPLE AND CHERRIES

Once you have buttered the tin, with a good layer on the bottom you then add the slices of pineapple and cherries.

The size of your tin will very much decide how many slices you can add, but you can fill any gaps with cherries.

You can also use pineapple chunks or slice your pineapple rings but the traditional way to do it is with full pineapple rings laid out in a pattern.

FACE THOSE CHERRIES THE RIGHT WAY

When you are adding your cherry halves, remember the cake is turned over and whatever is facing the bottom will then face that way on the top of the cake.

So for the best results, place the cherries curved side down with the cut side facing up towards you.

It's a really simple and common mistake to make and you'll be annoyed with yourself if you forget and place them cut side down.

WHAT DO YOU NEED TO MAKE A PINEAPPLE UPSIDE DOWN CAKE

These cakes are super easy to make and you don't need any fancy equipment or ingredients.

EQUIPMENT FOR MAKING PINEAPPLE UPSIDE DOWN CAKE

1. OVEN - an oven to bake the cake in
2. CAKE TIN - a loose bottomed cake tin is the best option for making an upside down cake, but you can use one that doesn't have a loose base
• CAKE TIN SIZE - my cake tin is 17 cm (9 1/2 inches). Don't worry if yours is a bit bigger. The cake might be a bit shallower and bake a little quicker, depending on the size of it, so just keep an eye on it
3. BAKING BRUSH  - to spread the vegan butter & sugar mix in the cake tin. If you don't have one, don't worry, you can just use a piece of kitchen paper to rub it on
4. JUG OR BOWL - to mix your wet ingredients in
5. MIXING BOWL - to mix your dry ingredients
6. SPATULA OR WOODEN SPOON - to mix the cake batter
7. SCALES OR CUPS - to measure the ingredients
8. SPOONS - a teaspoon and tablespoon for measuring ingredients

INGREDIENTS FOR PINEAPPLE UPSIDE DOWN CAKE

DRY INGREDIENTS

• FLOUR - plain flour, also known as all-purpose flour (or self-raising with a pinch of baking powder)
• SUGAR - caster sugar
• BAKING POWDER - for rise
• SALT - just a pinch

WET INGREDIENTS

• MILK - I use oat milk, but use whatever you have in the fridge
• PINEAPPLE JUICE - for flavour 
• LEMON JUICE - for that chemical reaction that gives rise and texture (you can use white wine or cider vinegar instead)
• VANILLA EXTRACT - never essence
• VEGETABLE OIL - or other plain, mild oil

FRUIT

• PINEAPPLE - fresh or tinned pineapple rings
• CHERRIES - fresh or glace cherries

CAKE TIN COATING

• VEGAN BUTTER - or dairy-free spread (margarine)
• BROWN SUGAR - I like demerara sugar

Scroll down for a step-by-step photo guide followed by a printable recipe.

HOW TO SERVE PINEAPPLE UPSIDE DOWN CAKE

How you serve pineapple upside down cake is a very personal choice, but here are some ideas.

1. PLAIN - it's great on it's on with a cup of tea or coffee
2. ICE CREAM - has to be vanilla (we love Swedish Glace)
3. SINGLE CREAM - for pouring 
4. SQUIRTY CREAM - just because it's fun
5. CREME FRAICHE - for that tart finish
6. PLAIN YOGURT - for the tang
7. CUSTARD - serve it with custad as a pudding, you could even warm it in the microwave along with the custard

All of the above are available as a vegan option.

MORE VEGAN CAKES TO TRY

Here are a few more easy vegan cakes for you to try:

• Vegan Chocolate Loaf Cake
• Vegan Cococnut Loaf Cake
• Vegan Jaffa Orange Loaf Cake
• Vegan Lemon Drizzle Loaf Cake

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HOW TO MAKE VEGAN PINEAPPLE UPSIDE DOWN CAKE

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF. 

STEP 1

Cream the butter and brown sugar together until you have a soft, creamy mixture.

Brush or rub it over the inside of your cake tin, with more on the bottom of the tin.

Then measure the milk into a jug or bowland add the lemon and pineapple juice and set aside.

STEP 2

Weigh the dry ingredients into a mixing bowl and mix.

Add the vanilla extract and oil to the milk.

Pour the wet ingredients into the dry ingredients and fold in until just combined.

STEP 3

Place the pineapple rings and cherries on the bottom of the prepared tin.

Pour in the cake batter and bake until golden and baked through.

STEP 4

Leave the cake to cool in the tin, then loosen with a knife around the edge and turn onto a plate.

Serve a slice with vanilla ice cream.

Enjoy!

pineapple cake, vegan cake, vegan pineapple cake, pineapple upside down cake, upside down cake, dairy free cake, egg-free cake, best vegan cakes

baking

American, vegan

Yield: 8 - 10

Author: Jacqueline Meldrum

Easy Vegan Pineapple Upside Down Cake

A simple recipe for vegan pineapple upside-down cake. It's a soft fluffy and moist cake topped with slices of pineapple and cherries.

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

Cake

• 200 ml (0.85 cup) oat milk (or your regular milk)
• 2 tbsp pineapple juice (fresh or tinned pineapple juice)
• 1 tsp lemon juice (or white wine or cider vinegar)
• 1 tsp vanilla extract
• 75 ml (1/3 cup) vegetable oil
• 300g (1 ¾ cups + 2 tbsp) plain flour
• 250g (1 cup) caster sugar
• 1 tsp baking powder
• pinch of salt

Cake Tin Coating & Fruit

• 30g (1/8 cup) brown sugar
• 30g (1/8 cup) dairy-free spread (or vegan butter)
• 4-5 slices of pineapple (fresh or tinned)
• 9-12 glace cherry halves (or halves of fresh cherries)

Instructions

1. Preheat the oven to 180c / 160c fan / 350f / gas mark 4.
2. Mix the dairy-free spread and brown sugar until soft and creamy, then spread on the inside of the cake tin, with more on the base than the sides.
3. Place pineapple rings (dab them with kitchen paper first if they are very juicy) in the bottom of the pan, then add cherries, cut side up to make a pleasing pattern.
4. Measure the milk into a jug or bowl, then add the lemon juice and pineapple juice and set aside.
5. In a mixing bowl, add the flour, sugar, baking powder and salt and mix to combine.
6. Add the vanilla extract and oil to the milk and stir.
7. Pour the wet ingredients into the dry ingredients and fold into until just combined. DO NOT OVERMIX!
8. Pour the batter into the prepared tin and bake for 35 minutes until golden and a skewer or toothpick inserted into the centre of the cake comes out clean.
9. Leave to cool in the tin, then loosen the edge with a knife. Place a plate on top and carefully flip it over.
10. Serve and enjoy!

Notes:

You can use fresh pineapple or tinned pineapple slices and fresh (stoned) cherries or glace cherries.

CALORIES

8 slices = 385.9 calories (per slice)

9 slices = 343 calories (per slice)

10 slices = 308 calories (per slice)

Calories

308.74

Fat (grams)

7.25

Sat. Fat (grams)

0.57

Carbs (grams)

58.58

Fiber (grams)

1.64

Net carbs

56.94

Sugar (grams)

33.74

Protein (grams)

3.45

Sodium (milligrams)

51.09

Cholesterol (grams)

0.00

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