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Vegan Pineapple Upside-Down Cake

pineapple upside down cake on a white plate with a slice cut
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Categories: vegan, soy free, dessert, snack

Serves: 8-10

Prep Time: 10 minutes

Bake Time: 50 minutes

Total Time: 60 minutes

Ingredients

Scale
  • 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

Instructions

  1. 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).
  2. 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.
  3. Remove from heat and pour into the cake pan. Tilt to coat the bottom of the pan.
  4. Place the pineapple chunks in a even layer on top of the caramel.
  5. 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.
  6. Add the coconut milk, vanilla, lime juice, and minced ginger. Beat until combined.
  7. Add the flour, baking powder, ground ginger, and salt. Mix on a low speed or stir by hand until everything is smooth and combined.
  8. Pour over the pineapple and spread to level.
  9. Bake for 45-55 minutes until firm on top and a skewer inserted comes out clean.
  10. Allow to cool completely in the pan before unmolding.
  11. Best the same day or can be stored in the fridge for up to 3 days.
  12. Serve with a sprinkle of shredded coconut, lime zest, or a drizzle of coconut cream.

Notes

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.

Find it online: https://thevgftable.com/how-to-make-pineapple-upside-down-cake/