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Sweet, with a hint of spice, this Vegan Pineapple Upside Down Cake does not disappoint. This moist cake with a vegan caramel topping loaded with juicy pineapple chunks is a modern-day take on a vintage classic.
I love that this recipe is vegan, dairy free, and made with simple ingredients.
Why I Love This Recipe
This vegan pineapple upside-down cake is festive and fun and so easy to pull together. The caramel pineapple topping is the perfect complement to the soft and tender ginger-infused cake. Made without any dairy or eggs, it’s a great option for those with food allergies or those who follow a vegan diet.
- Totally vegan and dairy-free—no swaps needed.
- Moist, tender crumb with a caramelized pineapple topping.
- Bold flavor from fresh ginger and zesty lime.
- Simple ingredients you likely already have on hand.
Table of Contents
Ingredients
- Maple syrup: Use real maple syrup, not maple flavored syrup.
- Unsweetened apple sauce: Adds moisture to the cake; don’t use sweetened, or your cake will be too sweet.
- Neutral oil: Use a mild flavored oil like canola, vegetable, sunflower, or grapeseed.
- Coconut milk: Full fat is recommended for the best texture, at room temperature.
- Vanilla extract: Real vanilla extract will add the best flavor.
- Lime juice: Freshly squeezed is best but jarred also works.
- Fresh ginger: Freshly minced is best here too.
- All-purpose flour: If you want to make this cake gluten free, use a 1-1 gluten free flour.
- Baking powder: Helps give the test it’s light texture.
- Ground ginger: Ground ginger adds even more flavor.
- Salt: Helps balance all the flavors.
Topping
- Pineapple chunks: Frozen and defrosted or canned in juice, drained.
- Maple syrup: Here too, use real maple syrup.
- Coconut milk: Use full fat for the best flavor and texture.
You can get the complete list of ingredients and instructions in the full printable recipe card below.
Variations
- For a more traditional pineapple upside-down cake, leave out the ginger and increase the vanilla extract to 2 tsp.
- For even more flavor, add in 1 tbsp lime zest.
- Use canned peaches or pears instead of pineapple.
How To Make
- Heat the maple syrup and coconut milk over medium heat, swirling until combined. Bring to a boil and cook for 60 minutes.
- Remove from the heat and pour into the prepared cake pan. Tilt the pan to completely coat the bottom.
- Place the pineapple chunks in a even layer on top of the caramel.
- In a large bowl, whisk the applesauce, maple syrup, and oil.
- Add the coconut milk, vanilla, lime juice, and minced ginger. Beat until combined.
- Add the flour, baking powder, ground ginger, and salt, and mix on a low speed until everything is smooth and combined.
- Pour the mixture over the pineapple and spread until level. Bake for 45-55 minutes until firm on top and a skewer inserted comes out clean.
- Allow to cool completely in the pan before unmolding. Serve with a sprinkle of shredded coconut, lime zest, or a drizzle of coconut cream.
Tips For The Best Pineapple Upside Down Cake
- Do not use fresh pineapple as it will release too much moisture during baking.
- Do not use canned pineapple in syrup as it will be too sweet. Fully drain the canned pineapple in juice or and fully thaw frozen pineapple before using.
- Add 1/4 cup unsweetened, shredded coconut to the batter for more texture and coconut flavor.
- To remove from the pan, run a knife around the edges to loosen the cake, place a plate on top, and flip it over. Gently tap on the bottom of the pan until the cake comes free.
Recipe FAQs
Yes, canned pineapple rings will work too. Make sure they are unsweetened and drained.
Yes, you can prepare the cake up to 2 days ahead of time and store it in the fridge.
Yes, wrap the cake tightly in plastic wrap and place it in the freezer for up to 3 months.
This vegan pineapple upside down cake is bursting with flavor. Everyone will love the combination of ginger-flavored cake with the juicy caramelized pineapple topping.
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Vegan Pineapple Upside-Down Cake
Ingredients
- 10 tbsp maple syrup
- 1/2 cup unsweetened apple sauce
- 1/4 cup neutral oil, canola, vegetable, sunflower, grapeseed
- 1/2 cup coconut milk, room temperature
- 1 tsp vanilla extract
- 1 tbsp lime juice
- 1 tbsp fresh ginger, minced
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp ground ginger
- 1/2 tsp salt
Topping
- 2 cups pineapple chunks, frozen and defrostedor canned in juice and drained
- 1/4 cup maple syrup
- 2 tbsp full fat coconut milk
Instructions
- Preheat oven to 350° F/175 C. Grease a 10”/25cm round cake pan and line the bottom with parchment (optional for easy removal but will be more caramelized without the paper).
Make the topping (bottom of the pan)
- In a saucepan, combine 4 tbsp maple syrup and 2 tbsp coconut milk. Heat over medium, swirling regularly until combined. Bring to a boil and cook for 60 minutes.
- Remove from heat and pour into the cake pan. Tilt to coat the bottom of the pan.
- Place the pineapple chunks in a even layer on top of the caramel.
Make the batter
- In a large bowl, combine the apple sauce, maple syrup, and oil. Whisk well (or use a handheld mixer) for 1 minute until well emulsified.
- Add the coconut milk, vanilla, lime juice, and minced ginger. Beat until combined.
- Add the flour, baking powder, ground ginger, and salt. Mix on a low speed or stir by hand until everything is smooth and combined.
- Pour over the pineapple and spread to level.
- Bake for 45-55 minutes until firm on top and a skewer inserted comes out clean.
- Allow to cool completely in the pan before unmolding.
- Serve with a sprinkle of shredded coconut, lime zest, or a drizzle of coconut cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A delicious twist on a classic dessert!