Vegan Pineapple Upside Down Cake Redux Recipes

VEGAN PINEAPPLE UPSIDE DOWN CAKE REDUX

Steps:

• Clean and core a medium sized pineapple, chop it up.
• Preheat oven to 375 degrees Fahrenheit.
• Mix dry ingredients, including chia seeds and spices, in mixing bowl.
• Combine juices and coconut oil (slightly warmed so the oil is liquid) in a separate bowl.
• Pour the wet into the dry and fold together.
• Pile pineapple chunks into a 10" x 4" glass baking pan, make sure to line the sides with some pieces of fruit to get extra caramelization goodness!
• Bake in the center of the oven for at least an hour, give it an extra 20-25 minutes if you want more crunchiness and pineapple oozey yumminess.
• Once the cake is golden all around, take out of the oven and let cool for an hour.
• Run a knife along the sides of the pan. Flip the cake upside down and cross your fingers! You now have a delicious animal-product-free baked deliciousness to enjoy!
• Serve with a topping of vegan coconut vanilla ice cream!

VEGAN PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place skillet over medium heat. Add the butter. Once it melts, stir in the brown sugar and cook, stirring constantly, until the sugar melts, about two minutes. Remove from heat and add the drained sliced pineapple. Place maraschino cherries in pineapple holes. Spread drained crushed pineapple into the crevices and over the top. Use it all!
• To a large mixing bowl, add the applesauce, canola oil, sugar, pineapple juice, and vanilla. Mix until combined. Place a fine-mesh sieve over the top of the bowl. Add the flour, baking powder, and salt and sift over the wet ingredients. Using a wooden spoon or spatula, mix the dry ingredients with the wet until incorporated.
• Spread the batter evenly over the top of the pineapple.
• Bake for about 35 minutes, until the cake begins to turn golden brown on the top and a toothpick inserted into the center of the cake layer comes out clean.
• Remove from oven and let cool for about 10 minutes.
• Time to flip! Have a large cake plate or tray ready. Loosen the sides of the cake with a butter knife. Place the platter upside down over the top of the skillet and quickly flip the skillet over, inverting the cake onto the platter.
• Serve immediately (vegan vanilla ice cream or vegan whipped cream are great partners!) or let cool completely then refrigerate until ready to serve. Cake keeps well in the fridge for up 2-3 days.

VEGAN PINEAPPLE-UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix flour, sugar, baking soda, and salt in a large bowl.
• Pour juice off can of pineapple into 1 cup measuring cup--it should be about 3/4 cup juice. Add water to make 1 cup.
• In a separate bowl, combine apple sauce, lemon juice and juice water.
• Dump pineapple chunks into the bottom of a 12 inch spring form pan (you could use an 8x8 or other sized spring form, just adjust cooking time).
• Sprinkle with brown sugar.
• Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps.
• Pour into pan on top of the pineapple/brown sugar mix.
• Bake for 25-35 minutes or until golden on top and a toothpick inserted in the center comes out clean.
• Let cool and loosen sides of cake from pan. Place serving plate on top of cake.
• Flip cake over onto serving plate and remove pan bottom.

VEGAN PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Drain pineapple juice from the can into a 1-cup liquid measure and add enough water to make 1 cup; set aside. Dump pineapple chunks into the bottom of a 12-inch springform pan and sprinkle brown sugar over top.
• Combine pineapple juice mixture with oil, vanilla, and vinegar in a bowl.
• Mix flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Mix in wet ingredients, stirring quickly to combine and get out any big lumps. Pour into the the pan on top of the pineapples and brown sugar.
• Bake until the top is golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
• Remove from the oven and let cool in the pan, about 30 minutes. Loosen the sides of the cake from the pan, then remove the side ring. Place a serving plate on top and flip cake over. Remove the pan bottom and serve.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
• For the topping: Pour the melted butter into a 9-inch pie dish. Use a pastry brush to brush the sides of the pie plate with butter. Sprinkle the butter with the brown sugar. Use clean hands to cover the base and sides of the pie plate with the butter sugar mixture. Arrange 7 pineapple rings on the base of the pie plate. Cut the remaining 3 rings in half and place them in the openings on the sides of the pie plate. Place a cherry in the center of each pineapple ring and in the empty spaces between the pineapple rings. Place the pie plate in the fridge while you make the batter.
• For the cake: Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk to break up any lumps of flour and to evenly combine the ingredients. Set aside.
• Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Next, add the eggs, one at a time, fully incorporating the first egg before adding another. When the eggs are incorporated, add the vanilla and orange zest and mix until combined.
• Alternate adding the flour mixture and the sour cream to the mixer, starting and ending with the flour mixture. Mix until just combined. Spoon the batter into the chilled pie plate. Place the pie plate on the prepared baking sheet and transfer to the oven to bake until the juices are bubbling and the toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
• Remove the cake from the oven and transfer to a wire rack to cool for 15 minutes. Place a plate over the top of the cake and carefully flip the cake over, inverting it onto the plate. Cool the cake for an additional 10 to 15 minutes before serving.