Vegan Pineapple Upside Down Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
This vegan pineapple upside down cake is made with a moist coconut milk batter and topped with tender baked pineapple and a sweet baked on brown sugar glaze. The best part? No mixer required!
Course:
Dessert
Cuisine:
American
Servings: 6 -8
Ingredients
For the Pineapple Topping
- 1 tbsp. coconut oil melted
- 3 tbsp. light brown sugar
- about ¼ medium pineapple cored and cut into ¼ inch thick slices
For the Cake
- 1 ⅔ cups spelt flour could sub all-purpose
- ½ cup light brown sugar
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ¾ cup pineapple juice
- ½ cup coconut milk canned
- ¼ cup coconut oil melted
- 1 tsp. vanilla extract
Instructions
Prepare the Pineapple Topping
-
Preheat oven to 350º. Place coconut oil in 9 inch round cake pan. Roll to coat bottom surface and sides. Sprinkle bottom with brown sugar and arrange pineapple slices in a relatively even layer.
Prepare the Cake
-
Stir flour, sugar, brown baking powder, baking soda and salt together in large mixing bowl. In a separate small bowl, stir together pineapple juice, coconut milk, coconut oil and vanilla. Pour into dry mixture and stir until thoroughly blended, without over mixing. Batter will be thick.
-
Pour batter into prepared cake pan, smoothing out the top. Bake until a toothpick inserted into center comes out clean, 30-35 minutes.
-
Remove from oven and invert onto plate. Serve.