Super moist sponge cake topped with caramelized pineapple is the best simple but vibrant-looking cake you will ever have. Vegan Pineapple Upside Down Cake is made using all plant-based ingredients and with quite easy steps.
Ingredients to make Vegan Pineapple Upside Down Cake
- Vegan Butter.
- Brown Sugar.
- Sliced Pineapple, canned.
- Maraschino Cherries.
- Soy Milk.
- Pineapple Juice.
- Vegetable Oil.
- Apple Cider Vinegar.
- Vanilla Extract.
- Baking Soda.
- Salt.
- All-purpose Flour.
How to make Vegan Pineapple Upside Down Cake
- Line the bottom of an 8 by 8 inch square cake pan with a parchment paper. Add melted vegan butter and brush till all sides of cake pan is covered. Now sprinkle brown sugar and even out on the cake pan.
- Now arrange slices of pineapple and cherries in an even single layer.
- Preheat oven to 350F.
- In a mixing bowl add all wet ingredients like soy milk, pineapple juice, vegetable oil, apple cider vinegar, vanilla extract and mix.
- In a separate bowl, shift all-purpose flour, salt and baking soda. Now transfer the dry ingredients to wet and whisk. Do not overmix, just mix till no dry flour is seen.
- Transfer prepared cake batter to pineapple lined cake pan and even out on top. Bake for 50 mins. First, bake for 30 mins, remove cake pan out from the oven, cover the top with aluminum foil and bake again for 20 mins.
- Let cake cool down completely after bake for atleast 25 mins before removing from cake pan.
- Serve and enjoy!
More Vegan Dessert Recipes
Vegan Pineapple Upside Down Cake
Super moist sponge cake topped with caramelized pineapple is the best simple but vibrant-looking cake you will ever have.
Equipment
- 8 by 8 inch sqaure cake pan.
Ingredients
- 3 tbsp Vegan Butter melted
- 4 tbsp Brown Sugar
- 8 Pineapple Slices
- 15 Maraschino Cherries
- 3/4 cup Soy Milk
- 1/3 cup Pineapple Juice
- 1/3 cup Vegetable Oil
- 2 1/2 tsp Vanilla Extract
- 1 tbsp Apple Cider Vinegar
- 1 3/4 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
Instructions
- Line the bottom of an 8 by 8-inch square cake pan with parchment paper. Add melted vegan butter and brush till all sides of cake pan are covered. Now sprinkle brown sugar and even out on the cake pan.
- Now arrange slices of pineapple and cherries in an even single layer.
- Preheat oven to 350F.
- In a mixing bowl add all wet ingredients like soy milk, pineapple juice, vegetable oil, apple cider vinegar, vanilla extract, and mix.
- In a separate bowl, shift all-purpose flour, salt, and baking soda. Now transfer the dry ingredients to wet and whisk. Do not overmix, just mix till no dry flour is seen.
- Transfer prepared cake batter to the pineapple-lined cake pan and even out on top. Bake for 50 mins. First, bake for 30 mins, remove the cake pan out from the oven, cover the top with aluminum foil and bake again for 20 mins.
- Let cake cool down completely after bake for at least 25 mins before removing from the cake pan.
- Serve and enjoy!
