This Vegan Pineapple Upside Down Cake is soft and light. The plant-based and gluten-free cake has a sweet and tangy taste from pineapple juice. This classic cake is served upside down to reveal a beautiful pineapple design.
I think I'm going to go through a cake-baking phase. This cake turned out so well and it was so easy to make, I think I'll be adapting this recipe for every type of cake I can think of.
I mean, who doesn't want a super easy cake recipe that works well?!
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What is pineapple upside down cake?
Pineapple upside down cake is simply a cake batter poured over pineapple slices. You bake the cake and then flip it upside down, so the bottom becomes the top, revealing the pineapple design.
This vegan pineapple upside down cake is the same concept. I've just made a few tweaks to make this cake completely plant-based and gluten-free.
Why I love this Vegan Pineapple Upside Down Cake
- Dietary needs - this cake is vegan, gluten-free, dairy-free, oil-free, and refined sugar free. That's right! No vegan butter, no white flour, no sugar, AND made with whole foods.
- Normal ingredients - I've been known to put some funky ingredients in my baking (hello sweet potato brownies & chickpea red velvet cake) but this recipe has nothing weird. You probably have most of the ingredients in your pantry.
- Light & soft - this cake has a beautiful light texture - just what you want in a fruity cake
- Easy to make a beautiful design - canned pineapple rings are the real MVPs here. They make the design part easy - no need to be a food stylist
- Very sweet - it's not as sweet as a cake you might get from a bakery or make from a box, but for a plant-based cake, it's pretty sweet. Great for serving guests who aren't used to eating less sugar
Ingredient Notes & Substitutions
- Canned Pineapple Rounds in Pineapple Juice: canned pineapples are ideal for this recipe - they're available year round and they are already sliced in neat circles. Be sure to purchase pineapple rounds that are stored in pineapple juice NOT syrup. If you want to use fresh pineapple, head down to the FAQ section below for instructions.
- Fresh Cherries: I recommend using fresh cherries because they aren't stored in syrup. You can buy canned cherries in water, but they aren't very red, and don't produce a stunning end result. Be sure to thoroughly pat the cherries dry to reduce the red color bleeding into the rest of the cake.
- Reserved Pineapple Juice: using the juice from the can of pineapples is a great way to get more pineapple flavor into the cake. If you are using a fresh pineapple or don't have enough juice you can use an equivalent amount of non-dairy milk as a sub.
- Maple Syrup: to make this recipe fruit sweetened use date syrup instead
- Apple Cider Vinegar: the acid in the vinegar reacts with the baking soda and helps create a light & fluffy texture, so don't skip the vinegar
- Ground Flaxseed: flax replaces eggs in vegan recipes - it helps bind the cake together. If you don't have flax you can use ground chia seeds
- Vanilla
- Oat Flour: I love using oat flour because it is naturally gluten-free, very cheap, and easy to make at home. To make your own oat flour, blend rolled or quick oats in a food processor until they reach a flour consistency. Alternatively, use store-bought oat flour.
- Almond Flour: I find that using only oat flour can make vegan baked goods gluey, but adding some almond flour is a great remedy. If you're using homemade oat flour, you don't have to worry as much, and can use additional oat flour instead of the almond, but if you're using store-bought oat flour, be sure to add some almond flour as well
- Baking Powder & Baking Soda
- Salt
How to make this Vegan & Gluten-Free Pineapple Upside Down Cake
Step 1. Preheat the oven to 350°. Line bottom of a 9-inch springform or cake pan with parchment paper.
Step 2. Arrange the pineapple rings in a flower shape in the bottom of the pan. Start with a ring in the very center and place six rings surrounding the middle ring. If desired, cut a few rings in half and line the sides of the pan. Place the cherry halves cut-side up in the spaces between the pineapples. See post for the exact arrangement.
Step 3. In a small bowl, mix the reserved pineapple juice, maple syrup, apple cider vinegar, ground flaxseed, and vanilla.
Step 4. In a separate, large bowl, mix the oat flour, almond flour, baking powder, baking soda, and salt.
Step 5. Add the wet ingredients to the dry ingredients and whisk well.
Step 6. Carefully pour the mixture into the pan, on top of the pineapples and cherries. Bake for 50 minutes until a toothpick comes out mostly clean. If the top is starting to deeply brown, cover the pan with aluminum foil and continue to bake until the cake is done.
Step 7. Remove the cake from the oven and place on a wire rack. Let the cake cool completely.
Step 8. If using a springform pan, remove the sides of the pan and flip the cake onto a plate. If using a regular cake pan, run a knife around the edges of the pan, then flip onto a plate. Serve and enjoy!
FAQ & Expert Tips
Fresh Cherries: I recommend using fresh cherries because they are the healthiest option. Be sure to pat the cherries dry to prevent them from leaking their juices and turning the cake red. Also, be sure to place the cherries cut side up in the pan, so any juice that does leak goes into the cake and not onto the top
Canned Cherries: canned cherries in water are a good option if you don't have access to fresh cherries. They aren't as bright and colorful as fresh cherries but they will work. Use the whole cherry instead of cutting them in half, but make sure to pat them dry just like the fresh cherries
Maraschino Cherries: while they are traditional, I don't recommend using maraschino cherries. Maraschino cherries are made with syrup, dyes, and other chemicals that it's best to avoid.
No Cherries: you don't have to use any cherries at all! If you can't find fresh or canned cherries in water you can simply omit them. The cake will still look beautiful!
If you can't find canned pineapple rings in juice or want to use fresh instead, here's how to make it work:
Step 1. Slice your pineapple into rounds, slivers, or even chunks.
Step 2. Pat the pineapple dry to reduce the amount of liquid released.
Step 3. Arrange the pineapple in the pan however you'd like.
Step 4. Use non-dairy milk instead of pineapple juice in the batter.
To make this cake nut-free, use an equivalent amount of oat flour in place of the almond flour. For the best texture, I recommend using homemade oat flour instead of store bought.
To make this cake entirely fruit-sweetened, replace the maple syrup with an equivalent amount of date syrup. The cake may take slightly longer to bake and will likely have a darker color than the maple syrup version in my photos.
The fruit at the bottom makes it a little tricky to tell if the cake is done.
When testing with a toothpick, insert the toothpick ¾ of the way down to avoid touching the juicy fruit. The toothpick should come out mostly clean.
The cake should also feel firm to the touch. And it will be fairly brown.
This is key. The cake will continue to cook as it cools. The cooling time also helps the cake set, so it doesn't fall apart when you flip it out of the pan.
Step 1. Run a knife around the edges of the cake.
Step 2. If you're using a springform pan, release the sides of the pan.
Step 3. Grab the plate or platter you'd like to serve the cake on. Position the plate face-down on top of the cake.
Step 4. Place your hands around the bottom of the cake pan (it should be completely cool) and the bottom side of the plate, like you're holding a sandwich.
Step 5. Flip the cake so the pineapple side is facing up. Remove the cake pan - it should slide right off.
Since this upside down cake has fruit on the top it is best stored in the refrigerator. It will last about a week.
Recipe Prayer
Thank you God for this sweet and fruity plant-based cake. Amen.
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📖 Recipe
Vegan Pineapple Upside Down Cake
Ingredients
- 1 20 ounce Can Pineapple Rounds in Pineapple Juice reserve the juice
- 10 Fresh Cherries halved & patted dry
- ¾ Cup Reserved Pineapple Juice
- ¾ Cup Maple Syrup
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Ground Flaxseed
- 1 Tablespoon Vanilla
- 1 ½ Cups Oat Flour
- ¾ Cup Almond Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
Instructions
- Preheat the oven to 350°. Line bottom of a 9-inch springform or cake pan with parchment paper.
- Arrange the pineapple rings in a flower shape in the bottom of the pan. Start with a ring in the very center and place six rings surrounding the middle ring. If desired, cut a few rings in half and line the sides of the pan. Place the cherry halves cut-side up in the spaces between the pineapples. See post for the exact arrangement.
- In a small bowl, mix the reserved pineapple juice, maple syrup, apple cider vinegar, ground flaxseed, and vanilla.
- In a separate, large bowl, mix the oat flour, almond flour, baking powder, baking soda, and salt.
- Add the wet ingredients to the dry ingredients and whisk well.
- Carefully pour the mixture into the pan, on top of the pineapples and cherries. Bake for 50 minutes until a toothpick comes out mostly clean. If the top is starting to deeply brown, cover the pan with aluminum foil and continue to bake until the cake is done.
- Remove the cake from the oven and place on a wire rack. Let the cake cool completely.
- If using a springform pan, remove the sides of the pan and flip the cake onto a plate. If using a regular cake pan, run a knife around the edges of the pan, then flip onto a plate. Serve and enjoy! Since this cake has fruit on top, store in the refrigerator.
Nutrition
Nutrition information is an estimate.
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