Vegan Pineapple Upside-Down Cake
A classic, moist, and fluffy cake with a beautiful caramelized pineapple topping baked at the bottom, then flipped over to reveal a stunning golden fruit layer. Rich buttery caramel, sweet pineapple slices, and tender vanilla sponge — completely plant-based, egg-free, and dairy-free, just as delicious as the traditional version!
Shared by carry
Time
65 min
Serves
5
Difficulty
medium
🛒 Ingredients
- #Caramel & Pineapple Topping;
- 6 tbsp coconut oil or vegan butter.. ¾ cup brown sugar (packed)
- 1 fresh pineapple — peeled, cored, and cut into 1–1.5 cm thick wedges or rings
- Optional: 6–8 maraschino cherries (for decoration)
- #Cake Batter;
- 2 cups all-purpose flour.. 1 cup granulated sugar
- 1 tbsp baking powder.. ½ tsp salt
- 1 cup unsweetened plant milk (soy, almond, or oat milk works best)
- ⅓ cup coconut oil (melted) or vegetable oil
- 2 tbsp apple cider vinegar or lemon juice.. 1½ tsp vanilla extract
- ½ tsp pineapple extract (optional, for extra flavour)
👩🍳 Instructions
- 1
Prep & preheat: Preheat oven to 180°C (350°F). Grease a 9-inch round cake pan generously.
- 2
Make caramel topping: In a small saucepan over medium heat, melt coconut oil/vegan butter. Stir in brown sugar and cook, stirring constantly, until smooth and bubbly — about 2–3 minutes. Pour evenly into the bottom of your prepared pan and spread to coat.
- 3
Arrange pineapple: Arrange pineapple slices in a decorative pattern over the caramel — start from the centre and work outward, overlapping slightly to cover the base completely. Place cherries in the gaps if using. Set aside.
- 4
Prepare batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, mix plant milk, oil, vinegar/lemon juice, and vanilla. Pour wet ingredients into dry and stir gently just until combined — do not overmix, a few small lumps are fine.
- 5
Assemble & bake: Pour batter slowly and evenly over the pineapple layer. Smooth the top gently. Bake on the middle rack for 35–40 minutes, or until a toothpick inserted into the centre comes out clean or with just a few moist crumbs.
- 6
Flip & serve: Let the cake cool in the pan for exactly 10–15 minutes (do not let it cool fully, or caramel will stick!). Place a serving plate upside-down over the pan, then carefully but quickly flip both together. Lift off the pan — the caramel and pineapple will be on top! Scrape any extra caramel from the pan onto the cake if needed. Serve warm or at room temperature.