This pineapple upside down cake is an extra tropical take on a vegan pineapple upside-down cake with a ginger and coconut cake base, all sweetened with maple syrup and apple sauce. The soft, springy cake is inverted to have a topping of pineapple and maple caramel that can be made with frozen or canned pineapple. It is a delicious tropical escape cake that doesn’t need to be dressed up and is packed full of flavor.
So, if you’re looking for a vegan summer dessert, summer cake, pineapple dessert, or pineapple cakes, this is a great recipe to try! And, if you’re looking for more vegan tropical recipes, try this coconut lime loaf that is a dense and moist loaf packed with coconut and lime flavor.
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Why You’ll Love This Recipe
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Key Ingredients For This Pineapple Upside Down Cake
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How To Make Pineapple Upside Down Cake
Preheat oven to 350° F/175 C. Grease a 10”/25cm round cake pan and line the bottom with parchment (optional for easy removal but will be more caramelized without the paper).
In a saucepan combine 4 tbsp/60ml maple syrup and 2 tbsp/30ml coconut milk. Heat over medium, swirling regularly until combined. Bring to a boil and cook for 60 seconds.
Remove from heat and pour into the cake pan. Tilt to coat the bottom of the pan.
Place the pineapple chunks in an even layer on top of the caramel.
In a large bowl, combine the apple sauce, maple syrup, and oil. Whisk well (or use a handheld mixer) for 1 minute until well emulsified.
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Add the coconut milk, vanilla, lime juice, and minced ginger. Beat until combined.
Add the flour, baking powder, ground ginger, and salt. Mix on a low speed or stir by hand until everything is smooth and combined.
Pour over the pineapple and spread to level.
Bake for 45-55 minutes until firm on top and a skewer inserted comes out clean.
Allow to cool completely in the pan before unmolding.
Best the same day or can be stored in the fridge for up to 3 days.
Serve with a sprinkle of shredded coconut, lime zest, or a drizzle of coconut cream.
Important Recipe Notes
Recipe Tips
Pineapple: Fresh pineapple is not recommended as it will release more moisture during the baking process. Do not use canned pineapple in syrup as it will be too sweet. Fully drain pineapple canned in juice or frozen pineapple left to defrost before using.
Coconut milk: Full fat coconut milk is required to create the right kind of caramel in the sauce. In the cake, a lower fat coconut milk can be used but will not be as tender. Other non-dairy milks are not recommended as they will change the fat-starch balance in the cake.
Spices: For a more traditional pineapple upside-down cake, leave out the ginger and increase the vanilla extract to 2 tsp/10ml. For even more flavor, add in 1 tbsp/6g lime zest.
Optional: Add 1/4 cup/23g unsweetened, shredded coconut to the batter for more texture and coconut flavor.
Vegan Cookies
Strawberry Almond Thumbprint Cookies– These thumbprint cookies are soft, melt-in-your-mouth cookies with a gooey jam center that bakes right in.
Double Chocolate Cookies– Try these decadent double chocolate cookies that are chewy and delicious.
Vegan Chocolate Peanut Butter Crinkle Cookies– These crinkle cookies are so delicious and full of peanut butter flavor!
Vegan Thin Mint Cookies– These thin mint cookies taste just like the traditional Girl Scout cookies, just with no animal products!
Spiced Vegan Chocolate Cookies– These chocolate cookies have just the right amount of spice. They are deeply chocolatey, lightly crisp on the outside, soft on the inside, and warmed with cinnamon, ginger, and just a hint of cayenne.
Lemon Blueberry Thumbprint Cookies– These thumbprint cookies are a delicious vegan dessert that combines the sweet taste of blueberries with the slightly sour and acidic taste of lemon.
Vegan Pineapple Upside-Down Cake
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Ingredients
- 10 tbsp/150ml maple syrup
- 1/2 cup/120ml unsweetened apple sauce
- 1/4 cup/60ml neutral oil canola, vegetable, sunflower, grapeseed
- 1/2 cup/120ml coconut milk room temperature
- 1 tsp/5ml vanilla extract
- 1 tbsp/15ml lime juice
- 1 tbsp/15g/1” fresh ginger minced
- 2 cups/240g all-purpose flour
- 1 tbsp/12g baking powder
- 2 tsp/4g ground ginger
- 1/2 tsp/3g salt
- 2 cups/375g pineapple chunks frozen and defrosted or canned in juice and drained
- 1/4 cup/60ml maple syrup
- 2 tbsp/30ml full fat coconut milk
Method
- Preheat oven to 350° F/175 C. Grease a 10”/25cm round cake pan and line the bottom with parchment (optional for easy removal but will be more caramelized without the paper).
- In a saucepan combine 4 tbsp/60ml maple syrup and 2 tbsp/30ml coconut milk. Heat over medium, swirling regularly until combined. Bring to a boil and cook for 60 seconds.
- Remove from heat and pour into the cake pan. Tilt to coat the bottom of the pan.
- Place the pineapple chunks in a even layer on top of the caramel.
- In a large bowl, combine the apple sauce, maple syrup, and oil. Whisk well (or use a handheld mixer) for 1 minute until well emulsified.
- Add the coconut milk, vanilla, lime juice, and minced ginger. Beat until combined.
- Add the flour, baking powder, ground ginger, and salt. Mix on a low speed or stir by hand until everything is smooth and combined.
- Pour over the pineapple and spread to level.
- Bake for 45-55 minutes until firm on top and a skewer inserted comes out clean.
- Allow to cool completely in the pan before unmolding.
- Best the same day or can be stored in the fridge for up to 3 days.
- Serve with a sprinkle of shredded coconut, lime zest, or a drizzle of coconut cream.
