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Vegan pineapple cake

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Vegan Pineapple Upside Down Cake

Recipe by Plant-Based Persian

A sweet and caramelized pineapple treat!

  • Total Time55 minutes
  • Yield6 1x
  • DietVegan

Ingredients

Units Scale

"Topping"

  • 4 fresh pineapple rings
  • 1/2 cup finely chopped pecans
  • 1/4 cup plant-based butter (melted)
  • 1/2 cup brown sugar

"Batter"

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2/3 cup plant-based milk
  • 1/3 cup plant-based butter (melted)
  • Flax Egg - 1 Tbsp flaxseed mixed with 3 Tbsp water
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350 F.
  2. Grease a 9.5” round baking dish and arrange the pineapple rings at the bottom. 
  3. Place chopped pecans around the pineapple rings.
  4. Melt 1/4 cup plant-based butter and combine with the brown sugar. Drizzle over the pineapple rings and chopped pecans.
  5. Prepare “Flax Egg” in a small bowl. Set aside.
  6. In a medium bowl, combine flour, sugar, baking powder, and salt.
  7. Add plant-based milk, 1/3 cup butter (melted), Flax Egg, and vanilla. If batter is too thick, add more plant-based milk (1 Tbsp at a time).
  8. Pour batter over pineapples in baking dish.
  9. Bake for approximately 40 minutes or until fork comes out clean.
  10. Let cool completely.
  11. Loosen the edges of the cake with a knife, and flip entire cake over a serving platter!
  12. Serve with plant-based whipped cream!
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Cuisine: American

Find it online: https://plantbasedpersian.com/pineapple-upside-down-cake/