Vegan Pineapple-Upside Down Cake

READY IN: 35mins
Amy S.
Recipe by hipbonez

Pretty simple for an upside-down cake.

Top Tweak by Amy S.

Used a healthy scoop of earth balance to oil the pan and sprinkled it with brown sugar. Also added 1/4 canola oil to the wet mixture. Also, did two flax eggs (tsp of flax, 3tbs water per egg). Turned out great!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Mix flour, sugar, baking soda, and salt in a large bowl.
  3. 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.
  4. In a separate bowl, combine apple sauce, lemon juice and juice water.
  5. 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).
  6. Sprinkle with brown sugar.
  7. Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps.
  8. Pour into pan on top of the pineapple/brown sugar mix.
  9. Bake for 25-35 minutes or until golden on top and a toothpick inserted in the center comes out clean.
  10. Let cool and loosen sides of cake from pan. Place serving plate on top of cake.
  11. Flip cake over onto serving plate and remove pan bottom.

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