Vegan Pineapple Upside-Down Cake
Sweet, with a hint of spice, this Vegan 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 this vintage classic.
Servings: 8
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
Best eaten the same day, or store in the fridge for up to 3 days.
Spices: For a more traditional pineapple upside-down cake, omit the ginger and increase the vanilla extract to 2 tsp/10ml. For even more flavor, add in 1 tbsp/6g lime zest.
Optional: Add 1/4 cup unsweetened, shredded coconut to the batter for more texture and coconut flavor.
Nutrition
Calories: 352kcal | Carbohydrates: 60g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 312mg | Potassium: 250mg | Fiber: 2g | Sugar: 31g | Vitamin A: 35IU | Vitamin C: 7mg | Calcium: 145mg | Iron: 3mg