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.