Vegan Recipes

Vegan Pineapple Upside-Down Cake

Vegan Pineapple Upside-Down Cake is a sweet and tropical dessert that’s as beautiful as it is delicious. This vegan twist on the classic pineapple upside-down cake retains all the flavors and caramelized goodness of the original but without any animal products. With juicy pineapple rings, cherries, and a moist vanilla cake, this dessert is a delightful way to enjoy a taste of the tropics while sticking to a vegan diet. It’s perfect for sharing with friends and family or treating yourself to a slice of paradise.

Recipe: Vegan Pineapple Upside-Down Cake


For the Pineapple Topping:
  • 1 can (20 ounces) pineapple rings in juice, drained
  • 1/4 cup vegan butter or margarine
  • 1/2 cup brown sugar
  • Maraschino cherries, for garnish
For the Cake Batter:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsweetened pineapple juice (reserved from the canned pineapple)
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar


  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
For the Pineapple Topping:
  1. In a small saucepan, melt the vegan butter over medium heat. Add the brown sugar and stir until it has dissolved and the mixture is bubbling.
  2. Pour the caramelized sugar mixture into the greased cake pan, ensuring it spreads evenly.
  3. Arrange the drained pineapple rings on top of the caramelized sugar in the cake pan. Place a maraschino cherry in the center of each pineapple ring and between the rings as desired.
For the Cake Batter:
  1. In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt.
  2. In a separate bowl, combine the pineapple juice, vegetable oil, vanilla extract, and apple cider vinegar. Mix well.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  4. Carefully pour the cake batter over the pineapple and cherry layer in the cake pan.
  5. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. Remove the cake from the oven and allow it to cool for about 10 minutes in the pan.
  7. Place a serving plate on top of the cake pan and carefully invert the cake onto the plate. Allow any caramelized topping to drizzle over the cake.
  8. Let the Vegan Pineapple Upside-Down Cake cool completely before serving.
Nutrition Facts:

(recipe serves 8):

  • Calories: 355
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 311mg
  • Total Carbohydrates: 61g
  • Dietary Fiber: 1g
  • Sugars: 41g
  • Protein: 2g

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