Pineapple Upside-Down Cake
Ingredients:
- For the topping:
- 56.8 g (1/4 cup) vegan butter
- 142 g (2/3 cup) packed brown sugar
- 567 g (1 (20 oz) can) pineapple rings
- 6-8 maraschino cherries
- For the cake:
- 180 g (1 1/2 cups) all-purpose flour
- 7 g (1 1/2 tsp) baking powder
- 1.5 g (1/4 tsp) salt
- 113.5 g (1/2 cup) vegan butter
- 150 g (3/4 cup) granulated sugar
- 30 g (2) flax eggs
- 4.3 g (1 tsp) vanilla extract
- 120 ml (1/2 cup) unsweetened plant milk
- 30 ml (2 tbsp) reserved pineapple juice
Equipments:
Features:
Soy-Free
Nut-Free
Nutrition:
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Drain the pineapple rings well and pat them dry so the topping doesn't turn watery. Have the cake pan buttered and the pineapple and cherries arranged before you start the batter, since you'll want to pour it in right away.
Instructions:
- Preheat & Make the Caramel Base: Preheat the oven to 350°F (175°C). Melt the 1/4 cup vegan butter and pour it into a 9-inch round cake pan, tilting to coat the bottom evenly.
- Arrange the Fruit: Sprinkle the brown sugar evenly over the butter. Arrange the pineapple rings on top, filling gaps with cherries.
- Combine the Dry Ingredients: Whisk together the flour, baking powder, and salt in a bowl; set aside.
- Cream the Butter & Sugar: In a large bowl, cream the softened vegan butter and granulated sugar until light and fluffy. Beat in the flax eggs, then the vanilla.
- Combine the Batter: Alternate adding the flour mixture and the plant milk plus reserved pineapple juice, mixing just until combined.
- Assemble: Pour the batter over the pineapple layer and spread evenly to the edges.
- Bake: Bake for 32-38 minutes, until a toothpick inserted in the center comes out clean.
- Cool & Invert: Cool in the pan for 10 minutes, then run a knife around the edge and invert onto a serving plate while still warm.
Storage: Cover and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Best served the day it's made while the topping is glossy.
Tip: Invert the cake onto the serving plate while it's still warm — if it cools too long, the caramel topping can stick to the pan.
Swap: Fresh pineapple slices can be used instead of canned; just simmer them briefly in a little sugar first to soften and release juice.
Melting butter with brown sugar in the pan creates a caramel layer that coats the pineapple as it bakes. Using a bit of the reserved pineapple juice in the batter reinforces the fruit flavor throughout the cake, not just on top.
Pineapple Upside-Down Cake
Ingredients:
- For the topping:
- 56.8 g (1/4 cup) vegan butter
- 142 g (2/3 cup) packed brown sugar
- 567 g (1 (20 oz) can) pineapple rings
- 6-8 maraschino cherries
- For the cake:
- 180 g (1 1/2 cups) all-purpose flour
- 7 g (1 1/2 tsp) baking powder
- 1.5 g (1/4 tsp) salt
- 113.5 g (1/2 cup) vegan butter
- 150 g (3/4 cup) granulated sugar
- 30 g (2) flax eggs
- 4.3 g (1 tsp) vanilla extract
- 120 ml (1/2 cup) unsweetened plant milk
- 30 ml (2 tbsp) reserved pineapple juice
Equipments:
Features:
Why These Ingredients:
Melting butter with brown sugar in the pan creates a caramel layer that coats the pineapple as it bakes. Using a bit of the reserved pineapple juice in the batter reinforces the fruit flavor throughout the cake, not just on top.
Prep:
Drain the pineapple rings well and pat them dry so the topping doesn't turn watery. Have the cake pan buttered and the pineapple and cherries arranged before you start the batter, since you'll want to pour it in right away.
Instructions:
- Preheat & Make the Caramel Base: Preheat the oven to 350°F (175°C). Melt the 1/4 cup vegan butter and pour it into a 9-inch round cake pan, tilting to coat the bottom evenly.
- Arrange the Fruit: Sprinkle the brown sugar evenly over the butter. Arrange the pineapple rings on top, filling gaps with cherries.
- Combine the Dry Ingredients: Whisk together the flour, baking powder, and salt in a bowl; set aside.
- Cream the Butter & Sugar: In a large bowl, cream the softened vegan butter and granulated sugar until light and fluffy. Beat in the flax eggs, then the vanilla.
- Combine the Batter: Alternate adding the flour mixture and the plant milk plus reserved pineapple juice, mixing just until combined.
- Assemble: Pour the batter over the pineapple layer and spread evenly to the edges.
- Bake: Bake for 32-38 minutes, until a toothpick inserted in the center comes out clean.
- Cool & Invert: Cool in the pan for 10 minutes, then run a knife around the edge and invert onto a serving plate while still warm.
