Vegan Pineapple Upside Down Cake Redux

READY IN: 1hr 30mins
SERVES: 8-10
YIELD: 1 cake




  • Clean and core a medium sized pineapple, chop it up.
  • Preheat oven to 375 degrees Fahrenheit.
  • Mix dry ingredients, including chia seeds and spices, in mixing bowl.
  • Combine juices and coconut oil (slightly warmed so the oil is liquid) in a separate bowl.
  • Pour the wet into the dry and fold together.
  • Pile pineapple chunks into a 10" x 4" glass baking pan, make sure to line the sides with some pieces of fruit to get extra caramelization goodness!
  • Bake in the center of the oven for at least an hour, give it an extra 20-25 minutes if you want more crunchiness and pineapple oozey yumminess.
  • Once the cake is golden all around, take out of the oven and let cool for an hour.
  • Run a knife along the sides of the pan. Flip the cake upside down and cross your fingers! You now have a delicious animal-product-free baked deliciousness to enjoy!
  • Serve with a topping of vegan coconut vanilla ice cream!