Vegan Pineapple Upside Down Cake

Recipe by Jhanelle Golding From The Comfort of My Bowl

Prep: 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 9

This pineapple upside-down cake is unbelievably moist, sweet, and rich. Watch this delicious cake disappear in the blink of an eye! 

Ingredients

Dry Ingredients

• 2 cups (250 g) unbleached all-purpose flour, spooned and leveled

• 1 ½ teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup (200 g) granulated cane sugar

Wet Ingredients

• ½ cup (120 ml) soy or oat milk

• 3 tbsp apple cider vinegar

• ¼ cup (60 ml) canola oil

• 1 tbsp vanilla

Topping

• 5 tbsp vegan butter or margarine, softened

• ½ cup (100 g) light brown sugar, packed

• 9 pineapple rings, canned or fresh (See Notes)

• 9 cherries, pitted maraschino or freshInstructions

Instructions

• Set a rack at the middle level of the oven and preheat it to 350°F / 180°C.

• Spread the softened vegan butter for the topping on the bottom and sides of a 10-inch square baking pan. Sprinkle with the brown sugar and arrange the pineapple rings side by side. Place a cherry in the center of each pineapple ring. Set the pan aside.

  5 tbsp vegan butter or margarine ,½ cup (100 g) light brown sugar ,9 cherries ,9 pineapple rings

• In a large bowl sift in the flour, baking powder, baking soda and salt. Stir in the granulated sugar and set it aside.

  1 ½ teaspoon baking powder ,½ teaspoon baking soda ,¼ teaspoon salt ,1 cup (200 g) granulated cane sugar ,2 cups (250 g) unbleached all-purpose flour

• In a smaller bowl, add the soy milk, apple cider vinegar, oil, and vanilla. Stir to combine.

  ½ cup (120 ml) soy or oat milk ,3 tbsp apple cider vinegar ,¼ cup (60 ml) canola oil ,1 tbsp vanilla

• Gradually add the liquid ingredients to the dry ingredients stirring in between each addition. Mix until the batter is just moistened and there are no floury bits. Remember to scrape the bottom of the bowl but do not overmix.

• Pour the batter into the prepared baking pan and smooth the top. Bake for 35 to 40 minutes or until a skewer inserted comes out clean. Allow the pan to rest outside the oven for ten minutes then turn out onto a cooling rack while still warm.

• Cool the cake, cut it into squares, and serve.

Notes

• Canned or fresh pineapple works well for this recipe. I used cored fresh pineapple from the grocery store and cut it into 9 equal slices. For a whole pineapple: peel, cut into 1/4 inch thick slices then use an apple corer to cut out the tougher center in the slices.

• Storage:

  • Cover the cake in cling film or a cake cover, and place it in the fridge for up to 3 days. Serve as-is from the fridge, or heat it in the microwave.

  • To freeze the cake, wrap it tightly and freeze for three months. Let the cake thaw in the fridge overnight, and enjoy it cold or warm from the microwave.

About The Recipe Creator

Jhanelle Golding is the recipe developer behind From The Comfort Of My Bowl. Born and raised in Jamaica, she holds a bachelor’s degree in Dietetics and Nutrition and has been developing vegan recipes for nearly a decade. Inspired by her Jamaican roots and her travels throughout the U.S., Asia and beyond, Jhanelle creates approachable plant-based versions of comforting dishes and flavors from around the world. You can find more of Jhanelle’s recipes on her website From The Comfort Of My Bowl.

We’re featuring Jhanelle because nourishing yourself should still include food that feels familiar, satisfying and genuinely good to eat. Her recipes make plant-based cooking approachable while drawing inspiration from Jamaican, Southern and global food traditions, giving you more ways to explore nourishing meals without sacrificing comfort or flavor.