Best 2 Vegan Pineapple Upside Down Cake Recipes

Indulge in the tropical delight of our delectable Vegan Pineapple Upside-Down Cake, a harmonious blend of sweet pineapple slices caramelized to perfection and a moist, fluffy cake base. This tantalizing dessert, crafted with plant-based ingredients, caters to vegans and those with dietary restrictions without compromising on flavor.

Our recipe collection offers a variety of irresistible upside-down cakes, each with its unique charm. Dive into the classic Pineapple Upside-Down Cake, where juicy pineapple rings dance atop a golden cake base, infused with hints of vanilla and cinnamon. For a tropical twist, embark on a culinary journey with the Mango Upside-Down Cake, where succulent mango slices bask in a luscious caramel sauce.

For those seeking a citrusy delight, the Orange Upside-Down Cake awaits, featuring vibrant orange slices that burst with zesty flavor. Embrace the rustic charm of the Apple Upside-Down Cake, where tender apple slices nestle in a bed of warm spices. And for a delightful twist, the Blueberry Upside-Down Cake presents a symphony of sweet blueberries, delicately nestled in a moist cake base.

Each recipe provides detailed instructions, ensuring your baking adventure is a delightful success. Whether you're a seasoned baker or just starting your culinary exploration, our Vegan Pineapple Upside-Down Cake and its companion recipes will guide you towards creating delectable upside-down cakes that will impress your taste buds and leave you craving more.

Let's cook with our recipes!

VEGAN PINEAPPLE-UPSIDE DOWN CAKE

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.

Tips:

Use fresh pineapple for the best flavor. If you're using canned pineapple, be sure to drain it well.
Use a 9-inch cake pan for this recipe. If you use a larger pan, the cake will be thinner.
Don't overmix the batter. Overmixing can make the cake tough.
Be careful when flipping the cake out of the pan. It's best to let it cool for a few minutes before inverting it.
Serve the cake warm or at room temperature. It's also delicious the next day.

Conclusion:

This vegan pineapple upside-down cake is a delicious and easy-to-make dessert. It's perfect for any occasion, and it's sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed.