Pineapple Upside Down Cake

Healthy Pineapple Upside Down Cake for Vegan

It’s here! I’m thrilled to tell you that I can finally make the mesmerizing pineapple upside down cake that is vegan-friendly and utterly delicious.

First off, this cake has a smashing rich flavor and wonderfully full of texture from crunchy to moist that’ll leave your appetite open-mouthed. I always find that pineapple is fresh-flavored and all you have to do is add it to the batter. The key to making this cake is having the fruit caramelizing on the top, using the pineapple juice, and – oh, I’ll talk about the details later.

I’ve made this cake at home, and no complicated step is required. No mixer, no frosting, and most importantly, no parchment paper!

How to Make A Pineapple Upside Down Cake – Vegan-Friendly

Pineapple Upside Down Cake

To start, you’re going to need a list of ingredients. Most of them are available at your local grocery store.


  1. One fresh pineapple, take out the crown, peel the skin off, and cut it into round slices. Or, you can also get one can of pineapple slice – save you time.
  2. One cup of margarine (vegan-friendly)
  3. ¾ cup of light brown sugar
  4. 1 ½ cup (200 grams) of all-purpose flour
  5. Cherry glace (vegan-friendly)
  6. 1 cup of sugar
  7. 2 tablespoon yoghurt
  8. 1 teaspoon baking powder
  9. ¼ teaspoon baking soda
  10. A pinch of salt
  11. ½ cup canola oil or vegetable oil
  12. ½ cup soy milk or coconut milk
  13. 1 tablespoon vanilla extract
  14. ½ cup applesauce (preferably unsweetened)
  15. Cherries

You got everything covered? If you have, now we can talk about how to make the pineapple upside down cake.

First, take a baking pan and cover it with oil to prevent sticking, then set aside.

Pineapple Upside Down Cake

After that, you have to make the bottom layer, which will be the top layer, using light brown sugar and margarine. Take a pot, put 4 tablespoons of margarine and ¾ cup light sugar brown. Turn on the heat into the medium, stir and mix it well until the margarine dissolve. Once dissolve, wait until the liquid forms nice bubbles on the sides of the pot then turn off the heat.

Pour the mix on the baking pan and spread it evenly. After that, place the pineapple slices and cherries in the middle to add some colors. Set aside.

Now. We’re going to make the top layer, which will be the bottom layer – don’t be confused, it’s an upside down thing.

Before making the batter, you have to preheat the oven at 180 degrees Celsius or 315 degrees Fahrenheit for 20 minutes.

Start making the batter by adding 1 ½ cup of all-purpose flour, a pinch of salt, 1 teaspoon baking powder, and ¼ teaspoon of baking soda to a large bowl. Stir it together until it mixed well. This is the dry batter. Set aside.

Pineapple Upside Down Cake

After that, we can make the wet batter. Add ½ cup of margarine at room temperature and 1 cup of sugar. When you mix it, it will form like a dry, unfinished dough. Then, add 2 tablespoons of yoghurt which is used to replace eggs in conventional pineapple upside down cake recipe.

The batter will soften a little, then add the dry mixture to the bowl in parts. Next, pour ¼ cup of coconut milk, add the rest of the dry mixture, then pour the last drops of the coconut milk. After that, put in 1 teaspoon of vanilla extract and 2 teaspoons of pineapple juice. Mix well.

Once the batter for the top layer (or the bottom) is ready, pour it to the baking pan where you’ve settled the pineapple. Spread it evenly and put it in the oven. Bake the cake for around 45 to 55 minutes. You can check if the cake is well cooked by sticking a toothpick to check if the batter is done.

If it’s set, don’t just flipped it over instead of wait for the cake to rest for about 15 minutes at room temperature. If you turn it upside down directly, the cake will ruin.

Pineapple Upside Down Cake

Flipping the pineapple upside down cake is the trickiest part. To do that, put a plate or a cake stand on top of the baking pan then flip it. Tap the sides slowly so it won’t stick to the pan, slowly lift the pan and see the beautiful caramelized pineapple cake is made.

I understand that some of you may ask, why not use a parchment paper to prevent stickiness? Well, first of all, the paper will interfere with your pineapple look and can take away the caramel you’ve set at the bottom when you lift it.

Additional tips:

If you want to save time, use canned pineapple slices. It will give you a nice consistent look of the top layer of the cake and add more flavor from the juice.

So, what do you think? Making a pineapple upside down cake is not that hard, right? Grab your apron and make one to yourself.

Leave a Reply

Your email address will not be published. Required fields are marked *