Best Vegan Pineapple Upside Down Cake Recipes

VEGAN PINEAPPLE-UPSIDE DOWN CAKE

Vegan Pineapple-Upside Down Cake image

Make and share this Vegan Pineapple-Upside Down Cake recipe from Food.com.

Provided by hipbonez

Categories Dessert

Time 35m

Yield 8-12 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pineapple juice
1/4 cup water
1/3 applesauce
1 tablespoon lemon juice
1 (20 ounce) can pineapple chunks, in unsweetened pineapple juice
1/4 cup brown sugar, unpacked

Steps:

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

Nutrition Facts : Calories 263.4, Fat 0.3, Sodium 307.2, Carbohydrate 63.9, Fiber 1.2, Sugar 44.3, Protein 2.8

VEGAN PINEAPPLE UPSIDE DOWN CAKE

Vegan Pineapple Upside Down Cake image

The classic melt-in-your-mouth skillet cake with a brown sugar pineapple topping. And veganized ... but you'd never know it!

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 14

Ingredients

2 tablespoons Earth Balance vegan butter (can sub regular butter if not vegan)
1/2 cup dark brown sugar
1 20-ounce can sliced pineapple, drained (reserve the juice!)
1 20-ounce can crushed pineapple, drained well
1/2 cup applesauce
1/2 cup canola oil
1/2 cup granulated sugar
1/3 cup reserved pineapple juice
1 tablespoon pure vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon fine-grain sea salt
2 teaspoons baking powder
One (10-inch cast-iron skillet)
12- inch or larger cake platter

Steps:

Preheat oven to 350 degrees Fahrenheit.
Place skillet over medium heat. Add the butter. Once it melts, stir in the brown sugar and cook, stirring constantly, until the sugar melts, about two minutes. Remove from heat and add the drained sliced pineapple. Place maraschino cherries in pineapple holes. Spread drained crushed pineapple into the crevices and over the top. Use it all!
To a large mixing bowl, add the applesauce, canola oil, sugar, pineapple juice, and vanilla. Mix until combined. Place a fine-mesh sieve over the top of the bowl. Add the flour, baking powder, and salt and sift over the wet ingredients. Using a wooden spoon or spatula, mix the dry ingredients with the wet until incorporated.
Spread the batter evenly over the top of the pineapple.
Bake for about 35 minutes, until the cake begins to turn golden brown on the top and a toothpick inserted into the center of the cake layer comes out clean.
Remove from oven and let cool for about 10 minutes.
Time to flip! Have a large cake plate or tray ready. Loosen the sides of the cake with a butter knife. Place the platter upside down over the top of the skillet and quickly flip the skillet over, inverting the cake onto the platter.
Serve immediately (vegan vanilla ice cream or vegan whipped cream are great partners!) or let cool completely then refrigerate until ready to serve. Cake keeps well in the fridge for up 2-3 days.

VEGAN PINEAPPLE UPSIDE-DOWN CAKE

Vegan Pineapple Upside-Down Cake image

Best ever! Adapted from Baypuppy's recipe. This makes a pretty sweet, moist vegan pineapple upside-down cake.

Provided by Kyeemah

Categories Pineapple Upside-Down Cake

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 (20 ounce) can pineapple chunks in juice
¼ cup unpacked brown sugar
⅓ cup vegetable oil
1 ½ tablespoons vanilla extract
1 tablespoon white vinegar
1 ½ cups all-purpose flour
1 cup white sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ cup water, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Drain pineapple juice from the can into a 1-cup liquid measure and add enough water to make 1 cup; set aside. Dump pineapple chunks into the bottom of a 12-inch springform pan and sprinkle brown sugar over top.
Combine pineapple juice mixture with oil, vanilla, and vinegar in a bowl.
Mix flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Mix in wet ingredients, stirring quickly to combine and get out any big lumps. Pour into the the pan on top of the pineapples and brown sugar.
Bake until the top is golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
Remove from the oven and let cool in the pan, about 30 minutes. Loosen the sides of the cake from the pan, then remove the side ring. Place a serving plate on top and flip cake over. Remove the pan bottom and serve.

Nutrition Facts : Calories 340.5 calories, Carbohydrate 61.6 g, Fat 9.5 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 306.3 mg, Sugar 42.2 g

VEGAN PINEAPPLE UPSIDE DOWN CAKE REDUX

Vegan Pineapple Upside Down Cake Redux image

A slightly different take on a simple vegan upside down cake. I usually use some chia seeds as a binder for my vegan baking adventures, or flax seeds if you can't find chia. Sometimes I add a few drops of warm water to the chia to let them hydrate, they're an amazing egg substitute! The coconut oil and extra citrus give this cake a great tropical taste..yum! Sprinkle some turbinado sugar on the fruit if it's not ripe enough. Please make sure to mix up the spices or leave some out to your preference. I hope you Enjoy this yummy cake!

Provided by Benjamaphone

Categories Breads

Time 1h30m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups flour
1 cup sugar
2 tablespoons chia seeds
1 teaspoon homemade pumpkin pie spice, blend (equal parts -- cinnamon, allspice, nutmeg, ginger, cloves and mace)
1 teaspoon baking soda
1/2 teaspoon sea salt
2 oranges, juice of
1 lime, juice of
1 lemon, juice of
1/4 cup unsweetened applesauce or 1/4 cup fruit puree
1/4 cup organic virgin coconut oil (preferred) or 1/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/2 cups fresh pineapple chunks

Steps:

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!