Vegan Pineapple Upside-Down Cake Recipe

Vegan pineapple upside-down cake is a moist vanilla cake baked over a layer of caramelised tinned pineapple and brown sugar in a skillet, then flipped out so the fruit sits on top. It uses canned pineapple and pineapple juice, so you can make it any time of year, and it comes together with a simple batter of applesauce, oil, sugar and flour.

This version sticks close to a traditional non-vegan upside-down cake, but swaps eggs and dairy milk for applesauce, oil and reserved pineapple juice in the batter, without over-complicating things. The pineapple slices are caramelised with brown sugar in the skillet first, and maraschino cherries go in the centre of each ring.

Why do you use tinned pineapple instead of fresh?

Tinned pineapple keeps this cake achievable any time of year, since fresh pineapple is seasonal and can be inconsistent in sweetness. Tinned rings also give you the reserved juice the batter needs, so nothing goes to waste.

Can I use natural-dye maraschino cherries?

Yes. Vegetable-dyed maraschino cherries work just as well as the traditional bright red kind, if you would rather avoid artificial colouring.

Ingredients

Pineapple level:

• 2 tbsp vegan butter (about 30 g)
• ½ cup dark brown sugar (about 110 g)
• 1 (20 oz) can pineapple slices, drained (about 565 g)
• 1 (20 oz.) can crushed pineapple, drained well (about 565 g)

Cake Ingredients:

• ½ cup canola oil (about 125 ml)
• ½ cup applesauce (about 125 g)
• ½ cup granulated sugar (about 100 g)
• 1 tbsp vanilla extract (about 15 ml)
• 1 ¼ cups all-purpose flour (about 155 g)
• ⅓ cup pineapple juice (about 80 ml)
• 1 tbsp pure vanilla extract (about 15 ml)
• 2 tbsp baking powder
• ¼ tsp fine sea salt

Utensils:

• 1 10-inch (about 25 cm) cast-iron skillet
• 12-inch (about 30 cm) or bigger cake platter

Directions

1. Preheat your oven to 350F.
2. Put the skillet over medium heat and add the butter to melt. After it melts, add in the brown sugar and cook, whisking constantly until the sugar is dissolved completely, about a couple of minutes. Take off the heat and add the sliced and drained pineapple. Arrange the maraschino cherries in the pineapple loops. Place drained crushed pineapple into the sides and on the top and make sure that all is used.
3. In a big mixing bowl, combine the sugar, canola oil, reserved pineapple juice and vanilla extract. Arrange the fine-mesh sieve on the top of the mixing bowl. Sift all the dry ingredients e.g. flour over the liquid ones. Use a wooden spoon or silicone spatula to whisk everything together until well combined.
4. Spread the cake batter over the top of the pineapple evenly. Bake for approx. 35 minutes or until the cake starts to become golden brown over the top and once you insert a small knife or toothpick, it comes out clean.
5. Take off the oven and let it cool for 10 minutes or so.
6. It’s time to turn it over so have a big cake plate and tray ready. Unstick the cake sides with a butter knife and flip the cake with the plate upside down.
7. Serve with some vanilla ice cream or vegan heavy cream on top for extra deliciousness. If not served immediately, you may keep it in the fridge for 3 days max.

How long does this cake keep?

Kept in the fridge, this cake keeps for up to 3 days.

• VEGAN PINEAPPLE