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Vegan Pineapple Upside-Down Cake
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Deliciously moist vegan pineapple cake with the perfect balance of sweetness, great for any occasion.
Ingredients:
  • 1 (20 ounce) can pineapple chunks in juice
  • 0.25 cup unpacked brown sugar
  • 0.33333334326744 cup vegetable oil
  • 1.5 tablespoons vanilla extract
  • 1 tablespoon white vinegar
  • 1.5 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.25 cup water, or as needed
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect baking temperature.
  • Pour the pineapple juice from the can into a 1-cup liquid measure, then top up with water to make 1 cup. Set aside. Spread pineapple chunks on the bottom of a 12-inch springform pan and sprinkle with brown sugar.
  • Mix together the pineapple juice mixture, oil, vanilla, and vinegar in a bowl.
  • In a large bowl, combine the flour, sugar, cinnamon, baking soda, and salt. Quickly stir in the wet ingredients to blend well and eliminate any large lumps. Pour the mixture over the pineapples and brown sugar in the pan.
  • Bake until the top is a beautiful golden hue and a toothpick inserted in the center emerges clean, for about 25 to 35 minutes.
  • After baking, allow the cake to cool for about 30 minutes in the pan. Gently separate the cake from the pan, then transfer it onto a serving plate by flipping it over. Remove the pan bottom and serve.

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