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4.29 from 7 votes
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
Servings: 6 -8
Author: Alissa
Ingredients
For the Pineapple Topping
  • 1 tbsp. coconut oil melted
  • 3 tbsp. light brown sugar
  • about 1/4 medium pineapple cored and cut into 1/4 inch thick slices
For the Cake
  • 1 2/3 cups spelt flour could sub all-purpose
  • 1/2 cup light brown sugar
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup pineapple juice
  • 1/2 cup coconut milk canned
  • 1/4 cup coconut oil melted
  • 1 tsp. vanilla extract
Instructions
Prepare the Pineapple Topping
  1. 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
  1. 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.
  2. Pour batter into prepared cake pan, smoothing out the top. Bake until a toothpick inserted into center comes out clean, 30-35 minutes.
  3. Remove from oven and invert onto plate. Serve.
Recipe Notes

Adapted from Sally's Baking Addiction.