Vegan Pineapple Upside Down Cake

Vegan desserts are the way to go if you find yourself having guests over who want a scrumptious summer treat. Pineapple upside-down cake embodies all of the ingredients that make a dessert summery like a light cake, the fruit topping, and brown sugary goodness. Plus, it doesn’t take very much time to whip up so you may just want to make it your go-to dessert recipe. Here’s what you need to get started.

Vegan Pineapple Upside Down Cake

Ingredients:
¼ Cup of Vegan Butter
½ Cup of Brown Sugar
10-12 Pineapple Slices (Canned with Juice Saved)
15-20 Maraschino Cherries
1 and ¾ Cups of All Purpose Flour
1 Cup of White Sugar
1 Teaspoon of Baking Soda
½ Teaspoon of Salt
¾ Cup of Soy Milk
¼ Cup of Pineapple Juice
2 Teaspoons of Vanilla Extract
⅓ Cup of Extra Virgin Olive Oil
1 Tablespoon of White Vinegar

Method:

Turn your oven on and heat it to 350 degrees Fahrenheit. Then, select a 9-inch cake pan with deep sides. You will want to spray it with Pam or another non-stick cooking spray so that the cake flips and comes out easily once it is cooked. The topping is the first part you will prepare. You can take the vegan butter and melt it in the microwave or in a saucepan. The butter will need to be poured into the bottom of the cake pan and evenly spread around the bottom to prevent any pineapple from sticking to it. The brown sugar is the first topping layer and will need to be evenly sprinkled and patted down on top of the butter. Then, the pineapple slices will need to be placed on top of the brown sugar and along the sides of the cake pan. It is easiest to cut the pineapple slices in half for the side pieces so they fit snugly along the bottom of the pan. The maraschino cherries will be placed in any gaps between the pineapple slices that you can see.

Vegan Pineapple Upside Down Cake

Once the topping is complete, it is time to prepare the vanilla cake batter. Grab a large mixing bowl and mix the dry ingredients together (sugar, baking soda, salt, and flour). You may want to sift the flour into the mixture to make for a smoother batter. Once those are combined you can add the wet ingredients (soy milk, pineapple juice, vanilla, oil, and vinegar). Mix all of the ingredients together until they are just combined. Now pour the batter on top of the pineapple and cherry topping.

Let the cake bake for half an hour, then take it out of the oven and cover it with aluminum tin foil, place it back in and let it bake for another half an hour. You will know the cake is cooked when a toothpick or fork comes out clean. The cake will need to sit for about 10 minutes before you attempt to flip it. Once it has been flipped it is ready to eat!