Vegan Pineapple Upside Down Cake

Vegan Pineapple Upside Down Cake

from theconsciousplantkitchen.com
60 min
8 servings

This Vegan Pineapple Upside Down Cake is a buttery pineapple cake topped with pineapple rings and cherry that form a crispy caramel on top.

Ingredients

  • 3 tablespoons Vegan Butter (Unsalted) (softened, not melted)
  • 3 tablespoons Soft Brown Sugar
  • 7 Rings Pineapple
  • 6 Glace Cherry
  • 1 1/2 cup All-Purpose Flour
  • 1 cup Sugar
  • 1 teaspoon Baking Soda
  • 6 tablespoons Vegan Butter (Unsalted) (or canola oil)
  • 1/2 cup Pineapple Juice (from the can used before)
  • 1/4 cup Unsweetened Almond Milk
  • 1 teaspoon Vanilla Extract

Directions

  1. 1

    Preheat the oven to 350°F (180°C).

  2. 2

    In a small bowl beat/press with a fork or silicone spatula the softened vegan butter and brown sugar to form a creamy paste.

  3. 3

    In a mixing bowl, whisk flour, sugar, and baking soda.

  4. 4

    Store leftover in an airtight cake box in the fridge for up to 3 days or freeze for later and thaw in the fridge.