Vegan Pineapple Upside Down Cake

Ingredients

• 60 ml (¼ cup)melted non-dairy butter
• 50 g (¼ cup)organic cane sugar
• 1 can, 567 g (20 oz), of which 7 slices are usedpineapple slices
• 1 jarmaraschino cherries, preferably no-dye if available
• 240 ml (1 cup)pineapple juice
• 60 ml (¼ cup), meltedcoconut oil
• 2 tablespoonsground flaxseeds
• 1 teaspoonvanilla
• 180 g (1½ cups)all-purpose gluten-free flour
• 120 g (1¼ cups)almond flour
• 150 g (¾ cup)sugar
• 2 teaspoonsbaking powder
• ½ teaspoonsalt

Instructions

1. 1

   Prepare the topping

   Heat the oven to 180°C (350°F) and lightly spray the sides of a cake pan or pie plate. Melt the non-dairy butter in a saucepan, stir in the cane sugar, then spread the mixture over the base of the pan.

2. 2

   Arrange the fruit

   Place the pineapple slices around the pan and fit the cherries into the gaps. Keep the juice from the pineapple for the cake batter.

3. 3

   Mix the wet ingredients

   In a bowl, combine the pineapple juice, ground flaxseeds, coconut oil and vanilla, then set the mixture aside.

4. 4

   Combine the batter

   In a separate bowl, mix the gluten-free flour, almond flour, sugar, baking powder and salt. Add the pineapple mixture and stir to make a batter.

5. 5

   Bake the cake

   Pour the batter evenly over the pineapple and cherries. Bake for 40–50 minutes, until a toothpick inserted in the centre comes out clean.

6. 6

   Cool and invert

   Remove the cake from the oven and leave it to cool for about 10–15 minutes. If it sticks, run a knife around the edge of the pan, then invert the cake onto a serving platter.

7. 7

   Store the cake

   Keep the cake in an airtight container in the refrigerator for up to 3 days.

What is pineapple upside down cake?

Pineapple upside down cake is an American-style cake baked with fruit and a buttery sugar topping beneath the batter, then turned out so the fruit sits on top. This version uses non-dairy butter and a blend of gluten-free and almond flours.

The pineapple juice carries its flavour into the batter, while the rings and cherries make a bright, patterned finish. Because the fruit is arranged first, take a moment to position it before adding the batter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 408 calories, 7g protein, 50g carbs, 23g fat.

The flour and sugar provide much of the carbohydrate, while coconut oil, almond flour and the non-dairy butter contribute fat. Almond flour and the flaxseeds contribute some protein, though the cake is still mainly a sweet treat. Serve a slice with unsweetened dairy-free yoghurt and fresh fruit for a more balanced plate.

Building the fruit topping

Sugar base: Stir the cane sugar into the melted non-dairy butter, then spread it across the bottom of the pan. This gives the fruit a sweet layer as the cake bakes.

Fruit layer: Arrange the pineapple slices and fill the gaps with cherries. Drain the fruit while keeping its juice for the batter, as the method directs.

Getting the batter right

Wet mixture: Combine the pineapple juice, ground flaxseeds, coconut oil and vanilla, then set them aside. Mixing these separately helps them distribute through the flour mixture when combined.

Flour blend: The recipe pairs all-purpose gluten-free flour with almond flour. Stir the dry ingredients together first so the baking powder and salt are spread through the batter.

Checking when it is done

Bake for 40–50 minutes at 180°C (350°F), checking towards the end of that range. The given doneness cue is a toothpick inserted into the centre coming out clean.

Allow the cake to cool for about 10–15 minutes before turning it out. Loosen the edge with a knife if it is sticking to the pan.

Turning it out neatly

Choose a serving platter that is large enough to cover the pan. Place it over the pan, hold both firmly, and invert them together so the fruit layer is on top.

If a slice or cherry remains in the pan, lift it out and return it to its place on the cake. The fruit arrangement is decorative, so a small adjustment is fine.

Serving the cake

Let the cake cool enough to hold its shape before slicing, while serving it slightly warm or at room temperature. A simple spoonful of dairy-free yoghurt or a plant-based cream can accompany it.

The pineapple and cherries bring plenty of sweetness and fruit flavour, so keep any accompaniments plain if you want the topping to stand out.

Recipe notes & tips

• Reserve the pineapple juice before arranging the slices so it is ready for the batter.
• Use the amount of pineapple slices stated in the recipe and fit the cherries into the gaps.
• Spread the butter and sugar mixture across the pan base before laying out the fruit.
• Mix the dry ingredients together before adding the pineapple mixture.
• Begin checking for doneness at 40 minutes, using a toothpick in the centre.
• Cool the cake for 10–15 minutes and loosen the edge before inverting.

Variations

• Extra fruit: Arrange additional pineapple slices if they fit in the pan without overcrowding the base.
• Cherry pattern: Place the cherries in the gaps between the pineapple for a more regular design.
• Vanilla accent: Add a little extra vanilla if you want its flavour to come through more clearly.
• Warm spices: Stir a pinch of ground cinnamon into the dry ingredients for a spiced note.
• Simple topping: Serve with plain dairy-free yoghurt or plant-based cream alongside.

Common mistakes to avoid

• Discarding the juice: Reserve it for the batter as directed, rather than pouring it away with the fruit.
• Uneven topping: Spread the butter and sugar mixture over the whole pan base before arranging the fruit.
• Lumpy dry mix: Stir the flours, sugar, baking powder and salt together before adding the wet ingredients.
• Overbaking: Check from 40 minutes and remove the cake when a toothpick in the centre comes out clean.
• Turning out too soon: Allow 10–15 minutes of cooling, then loosen the edge before inverting.
• Sticking at the edge: Run a knife carefully around the inside of the pan before turning the cake onto a platter.

How to store

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring a slice to room temperature or warm it gently before serving.

Frequently asked questions