Home » Vegan Desserts » Vegan Pineapple Upside Down Cake | Easy Recipe (GF)
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5 from 12 votes
Vegan pineapple upside down cake from scratch! Not only is this easy recipe vegan (dairy-free, egg-free), but it’s also gluten-free, refined sugar-free, and healthier than most classic pineapple upside down cakes.
Easy Pineapple Upside Down Cake
So, after making a vegan upside down plum cake, it was time to create a new recipe for a pineapple upside down cake. And I must say that I really like how it turned out! By using canned pineapple, you create a beautiful pattern which looks lovely.
I love this vegan pineapple cake because it’s:
- A delicious plant-based & gluten-free dessert or breakfast
- Moist, soft, and flavorful
- An easy-to-make cake recipe with simple ingredients
How To Make A Vegan Pineapple Upside Down Cake?
The recipe contains ingredients which are available in most supermarkets. Mixing the cake batter together is very simple, the tricky part is flipping the cake. But don’t worry, it’s not difficult or complicated.
- First, spray an 8-inch or 9-inch cake pan with non-stick spray.
- Pour the coconut oil (or melted vegan butter) into the bottom of the cake pan and spread it evenly (for example with a brush).
- Sprinkle the coconut sugar (or brown sugar) over the oil/butter to cover the entire bottom of the cake pan.
- Open a pineapple can and reserve the liquid. Arrange the pineapple slices over the sugar and place a Maraschino cherry in the center of each pineapple slice and also in all gaps.
- Set aside and preheat the oven to 356°F (180°C)
- Measure/weigh the dry ingredients and add them to a big bowl. Stir with a whisk.
- Blend the remaining pineapple slices in a blender or food processor to get pureed pineapple.
- Add all wet ingredients to the dry ingredients and stir with a whisk or spatula.
- Pour the batter into the cake pan and bake in the oven for about 55 minutes or until a toothpick inserted in the center comes out clean.
How Long Do You Wait To Flip A Pineapple Upside Down Cake?
Let the cake cool for 10-15 minutes after it came out of the oven. I wouldn’t recommend inverting the cake immediately and I had the best results by waiting for at least 10 minutes.
How To Flip A Pineapple Upside Down Cake?
After you let the pineapple upside down cake cool for about 10 minutes, it’s time to flip it. Don’t worry, it’s not that hard. Just make sure you use a heatproof plate or cake stand which is slightly bigger than the cake pan and position it in the middle of the pan.
- Place the plate or cake stand upside down over the cake pan and turn the plate and the cake pan over.
- Wait for some seconds, so that the caramelized coconut sugar drizzles from the pan onto the cake.
- Remove the pan and serve warm. 🙂
Simple Ingredients
As mentioned before, this vegan pineapple cake contains simple ingredients which are as follows:
- Rice flour
- Oat flour (gluten-free if needed)
- Baking powder & baking soda
- Salt
- Turmeric (optional for yellow color)
- Canned coconut milk
- Maple syrup
- Pineapple juice (liquid reserved from the can)
- Pineapple slices
- Pureed pineapple
- Coconut oil or vegan butter
- Coconut sugar or brown sugar
Check the exact measurements and substitutes below in the recipe card.
How To Store?
Store the pineapple upside down cake loosely covered in the refrigerator for up to 4 days.
This Vegan Pineapple Upside Down Cake Is:
- Dairy-free, egg-free
- Gluten-free
- Refined sugar-free if you use canned pineapple without sugar
- Moist
- Soft
- Flavorful
- A great dessert or breakfast
- Easy to make with simple ingredients
Should you give this delicious vegan pineapple upside down cake a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂
If you like fruity cakes, pies, and tarts definitely also check out the following delicious vegan recipes:
- Upside Down Plum Cake
- Mango Cheesecake Pie
- No-Bake Carrot Cake
- Moist Carrot Cake
- Fruity Cheesecake
- Lemon Cheesecake Tart
- Lemon Sheet Cake
- Key Lime Pie
- Blueberry Cream Pie
- Apple Pie With Streusel
- Strawberry Sheet Cake
Vegan Pineapple Upside Down Cake
Author: Michaela Vais
Vegan pineapple upside down cake from scratch! Not only is this easy recipe vegan (dairy-free, egg-free), but it's also gluten-free, refined sugar-free, and healthier than most classic pineapple upside down cakes.
5 from 12 votes
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Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine American
Servings 8
Calories 243 kcal
Ingredients
Dry Ingredients
- 1 cup (160 g) rice flour (I used white)
- 1 cup (90 g) oat flour (gluten-free if needed/see notes)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 tsp salt
- 1/8 tsp turmeric (optional for color)
Wet Cake Ingredients
- 1/2 cup (120 ml) canned coconut milk (see notes)
- 1/4 cup (85 g) maple syrup (see notes)
- 1/3 cup (80 ml) pineapple juice (liquid from the can)
- 1/3 cup (80 g) pureed pineapple or applesauce (see notes)
Topping
- 7-10 Pineapple slices canned (I used unsweetened)
- A couple of Maraschino cherries
- 2 tbsp coconut oil or vegan butter (melted)
- 2-3 tbsp coconut sugar or brown sugar
Instructions
I recommend using a kitchen scale for this recipe. Check the step-by-step process shots above in the blog post.
Spray an 8-inch or 9-inch cake pan with non-stick spray.
Note: It's better to use a regular cake pan and not a springform as it will cause the coconut oil to leak if not lining the pan with parchment paper.
Pour the coconut oil into the bottom of the cake pan and spread it evenly with a brush.
Sprinkle the coconut sugar over the oil to cover the entire bottom of the cake pan.
Open a pineapple can and reserve the liquid. Arrange the pineapple slices over the sugar and place a Maraschino cherry in the center of each pineapple slice and also in all gaps (see picture above in the blog post).
Set aside and preheat the oven to 356°F (180°C).
Measure/weigh the dry ingredients and add them to a big bowl. Stir with a whisk.
Blend the remaining pineapple slices in a blender or food processor to get pureed pineapple.
Add all wet ingredients to the dry ingredients and stir with a whisk or spatula.
Slowly pour the batter into the cake pan and bake in the oven for about 55 minutes or until a toothpick inserted into the center comes out clean (check after 45 minutes).
Let the cake cool for about 10 minutes.
Place a heat-proof plate or cake stand (which is slightly bigger than the cake pan) upside down over the cake pan. Try to position it in the middle of the pan and turn the plate and the cake pan over.
Wait for some seconds, so that the caramelized coconut sugar drizzles from the pan onto the cake. Remove the pan and serve warm. Enjoy! Since the cake is still warm, it will be very soft, which is completely normal though.
Store cake leftovers loosely covered in the refrigerator for up to 4 days.
Notes
- To make your own oat flour, simply process oats in ablenderorelectric coffee/spice grinder.
- Since the batter is oil-free, I used canned coconut milk which is higher in fat than any other plant-based milk. If you don't like coconut, you can use your favorite plant-based milk and add 2 tbsp of oil in addition.
- You can use any other liquid sweetener (e.g. agave syrup, rice malt syrup, etc.) instead of maple syrup.
- How to make pineapple puree: You can puree the remaining pineapple slices in a blender or food processor or use fresh pineapple. Another option would be to use applesauce.
- Recipe serves 8. Nutrition facts are for one serving.
Nutrition Facts Vegan Pineapple Upside Down Cake Amount per Serving Calories 243 % Daily Value* Fat 6.2 g 10 % Carbohydrates 42.2 g 14 % Fiber 2.4 g 10 % Sugar 19.1 g Protein 3.5 g 7 % * Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is an estimate and has been calculated automatically
Equipment
8-inch round cake pan*
Blender*
Food processor*
Kitchen scale*
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Reader Interactions
Comments
CandyIs it possible to use Dried or frozen Cranberries in the center of the pineapple instead of using Maraschino Cherries?
Reply
- Ela
Yes, you can totally use cranberries instead.
Reply
- B
I don’t see any oil listed in the ingredients but it was mentioned in the comments. How much oil do we add?
Reply
- Ela
Hi! Did you scroll or jump down to the actual recipe card? All measurements are there.
Reply
- Henri
Hey Ela,
Your Upside Down Pineapple Cake looks great!
I can use 1Cup of Almond Flour instead of 1Cup Rice flour?
(Or Brown Rice flour instead of White flour…)
I keep the Oat Flour with it…
Then can I substitute Coconut Oil with something else?
Coconut Milk is well shaked not only thick part?
Many thanks in advance
Henri 😉
Reply
- Ela
Hey Henri, brown rice flour should work, but not almond flour.
The cake won’t be as rich if you leave out the oil. You can, of course, experiment with applesauce.
Yes, I shake mine.
Reply
- Hadassah
Can I use whoke meal flour instead?
Reply
- Ela
Hey, I never tried it but I think it should be fine.
Reply
- Andrea M. Van Deren
Wow! Thank you so much for this recipe 🙂 this cake was amazing! Really really good and moist, are used a third a cup of coconut flour Instead of the rice flour and it came out great!
Reply
- Ela
Happy it turned out great. 🙂
Reply
- Tess
Hi, I’m making this for my vegan gluten free grain free friends. Can I substitute almond flour for the oat and rice flours?
Reply
- Ela
Hi Tess, I am afraid almond flour alone won’t work in this recipe.
Reply
- Tess
Thanks, Ella. I see from a comment below substituting almond flour for rice flour is ok, correct? Is there a grain free flour option for the oat flour?
Thanks againReply
- Ela
Yes, one person had success with this sub. Regarding the oat sub, maybe you could try cassava flour. 🙂
Reply
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