Vegan Pineapple Upside Down Cake Recipes

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.

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.