Vegan Pineapple Upside Down Cake

Serves 12

20 mins prep

40 mins cook

60 mins total

This easy vegan pineapple upside down cake is sure to be a crowd-pleaser at your next family dinner. It's a simple cake recipe, made extra gooey from the caramelized pineapple and yummy moist vanilla cake base. Enjoy this vegan version of a childhood favorite as is, or serve it with warm custard or vanilla ice cream!

2 servings

For The Pineapple Topping

⅕ 15oz canpineapple slices (drained)or 1 fresh pineapple, cut into rings

½ tbspmaple syrup(45 ml)

For The Cake Base

¼ cupwhite whole wheat flour(240 grams)

⅓ tspbaking powder

⅕ cupunsweetened almond milk (or any other plant-based milk)(220 ml)

⅕ cupcoconut oil(118 ml)

⅕ cupcoconut sugar or light brown sugar(75 grams)

⅕ tspvanilla paste

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Preheat the oven to 350ºF or 180ºC and line the 8-inch cake pan with parchment paper.
Drain the pineapple slices and arrange them at the bottom of the pan. Pour the maple syrup over the pineapple slices. Set aside.
In a mixing bowl whisk the almond milk, coconut oil, coconut sugar and vanilla paste until smooth and combined.
In a separate bowl whisk the flour with baking powder.
Add in half of the flour mixture and whisk until well combined. Add in the rest and mix until combined.
Pour into prepared pan and spread evenly.
Bake for 40 minutes until the toothpick comes out clean.
Let it cool in the pan for 30 minutes. Then remove the cake from the pan by inverting the pan and peeling off the parchment paper.
Slice and enjoy!