Vegan pineapple upside down cake from scratch! Not only is this easy recipe vegan (dairy-free, egg-free), but it’s also gluten-free, refined sugar-free, and healthier than most classic pineapple upside down cakes.
Easy Pineapple Upside Down Cake
So, after making a vegan upside down plum cake, it was time to create a new recipe for a pineapple upside down cake. And I must say that I really like how it turned out! By using canned pineapple, you create a beautiful pattern which looks lovely.
I love this vegan pineapple cake because it’s:
- A delicious plant-based & gluten-free dessert or breakfast
- Moist, soft, and flavorful
- An easy-to-make cake recipe with simple ingredients
How To Make A Vegan Pineapple Upside Down Cake?
The recipe contains ingredients which are available in most supermarkets. Mixing the cake batter together is very simple, the tricky part is flipping the cake. But don’t worry, it’s not difficult or complicated.
- First, spray an 8-inch or 9-inch cake pan with non-stick spray.
- Pour the coconut oil (or melted vegan butter) into the bottom of the cake pan and spread it evenly (for example with a brush).
- Sprinkle the coconut sugar (or brown sugar) over the oil/butter to cover the entire bottom of the cake pan.
- Open a pineapple can and reserve the liquid. Arrange the pineapple slices over the sugar and place a Maraschino cherry in the center of each pineapple slice and also in all gaps.
- Set aside and preheat the oven to 356°F (180°C)
- Measure/weigh the dry ingredients and add them to a big bowl. Stir with a whisk.
- Blend the remaining pineapple slices in a blender or food processor to get pureed pineapple.
- Add all wet ingredients to the dry ingredients and stir with a whisk or spatula.
- Pour the batter into the cake pan and bake in the oven for about 55 minutes or until a toothpick inserted in the center comes out clean.
How Long Do You Wait To Flip A Pineapple Upside Down Cake?
Let the cake cool for 10-15 minutes after it came out of the oven. I wouldn’t recommend inverting the cake immediately and I had the best results by waiting for at least 10 minutes.
How To Flip A Pineapple Upside Down Cake?
After you let the pineapple upside down cake cool for about 10 minutes, it’s time to flip it. Don’t worry, it’s not that hard. Just make sure you use a heatproof plate or cake stand which is slightly bigger than the cake pan and position it in the middle of the pan.
- Place the plate or cake stand upside down over the cake pan and turn the plate and the cake pan over.
- Wait for some seconds, so that the caramelized coconut sugar drizzles from the pan onto the cake.
- Remove the pan and serve warm. 🙂
Simple Ingredients
As mentioned before, this vegan pineapple cake contains simple ingredients which are as follows:
- Rice flour
- Oat flour (gluten-free if needed)
- Baking powder & baking soda
- Salt
- Turmeric (optional for yellow color)
- Canned coconut milk
- Maple syrup
- Pineapple juice (liquid reserved from the can)
- Pineapple slices
- Pureed pineapple
- Coconut oil or vegan butter
- Coconut sugar or brown sugar
Check the exact measurements and substitutes below in the recipe card.
How To Store?
Store the pineapple upside down cake loosely covered in the refrigerator for up to 4 days.
This Vegan Pineapple Upside Down Cake Is:
- Dairy-free, egg-free
- Gluten-free
- Refined sugar-free if you use canned pineapple without sugar
- Moist
- Soft
- Flavorful
- A great dessert or breakfast
- Easy to make with simple ingredients
Should you give this delicious vegan pineapple upside down cake a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂
If you like fruity cakes, pies, and tarts definitely also check out the following delicious vegan recipes:
- Upside Down Plum Cake
- Mango Cheesecake Pie
- No-Bake Carrot Cake
- Moist Carrot Cake
- Fruity Cheesecake
- Lemon Cheesecake Tart
- Lemon Sheet Cake
- Key Lime Pie
- Blueberry Cream Pie
- Apple Pie With Streusel
- Strawberry Sheet Cake
Vegan Pineapple Upside Down Cake
Ingredients
Dry Ingredients
- 1 cup (160 g) rice flour (I used white)
- 1 cup (90 g) oat flour (gluten-free if needed/see notes)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 tsp salt
- 1/8 tsp turmeric (optional for color)
Wet Cake Ingredients
- 1/2 cup (120 ml) canned coconut milk (see notes)
- 1/4 cup (85 g) maple syrup (see notes)
- 1/3 cup (80 ml) pineapple juice (liquid from the can)
- 1/3 cup (80 g) pureed pineapple or applesauce (see notes)
Topping
- 7-10 Pineapple slices canned (I used unsweetened)
- A couple of Maraschino cherries
- 2 tbsp coconut oil or vegan butter (melted)
- 2-3 tbsp coconut sugar or brown sugar
Instructions
- I recommend using a kitchen scale for this recipe. Check the step-by-step process shots above in the blog post.
- Spray an 8-inch or 9-inch cake pan with non-stick spray.Note: It's better to use a regular cake pan and not a springform as it will cause the coconut oil to leak if not lining the pan with parchment paper.
- Pour the coconut oil into the bottom of the cake pan and spread it evenly with a brush.
- Sprinkle the coconut sugar over the oil to cover the entire bottom of the cake pan.
- Open a pineapple can and reserve the liquid. Arrange the pineapple slices over the sugar and place a Maraschino cherry in the center of each pineapple slice and also in all gaps (see picture above in the blog post).
- Set aside and preheat the oven to 356°F (180°C).
- Measure/weigh the dry ingredients and add them to a big bowl. Stir with a whisk.
- Blend the remaining pineapple slices in a blender or food processor to get pureed pineapple.
- Add all wet ingredients to the dry ingredients and stir with a whisk or spatula.
- Slowly pour the batter into the cake pan and bake in the oven for about 55 minutes or until a toothpick inserted into the center comes out clean (check after 45 minutes).
- Let the cake cool for about 10 minutes.
- Place a heat-proof plate or cake stand (which is slightly bigger than the cake pan) upside down over the cake pan. Try to position it in the middle of the pan and turn the plate and the cake pan over.
- Wait for some seconds, so that the caramelized coconut sugar drizzles from the pan onto the cake. Remove the pan and serve warm. Enjoy! Since the cake is still warm, it will be very soft, which is completely normal though.
- Store cake leftovers loosely covered in the refrigerator for up to 4 days.
Notes
- To make your own oat flour, simply process oats in a blender or electric coffee/spice grinder.
- Since the batter is oil-free, I used canned coconut milk which is higher in fat than any other plant-based milk. If you don't like coconut, you can use your favorite plant-based milk and add 2 tbsp of oil in addition.
- You can use any other liquid sweetener (e.g. agave syrup, rice malt syrup, etc.) instead of maple syrup.
- How to make pineapple puree: You can puree the remaining pineapple slices in a blender or food processor or use fresh pineapple. Another option would be to use applesauce.
- Recipe serves 8. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Equipment
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Hello!
I made your chocolate zucchini cake for my daughters second birthday and she loved it.
Currently I’m cooking up your delicious-looking pineapple upside down cake. However, I used a spring form Pan as I thought I saw that’s what you used in the pictures above. The coconut oil is leaking out into the oven causing smoke. Next time I will use a regular cake Pan. Did you run into this problem?
I’ve loved all of your recipes that I’ve tried so far. Thank you for making GF and refined sugar free taste good 😉
Hi Kaitlynn, yes, I had the same issue once, when using a springform and not enough parchment paper to cover the sides of the form. A regular cake pan definitely works better, and I am sorry I forgot to mention it in the recipe, I will do that now.
I hope the cake turned out delicious. So happy your daughter loved the zucchini cake. 🙂
I was only able to find brown rice flour. Will this still work? Should I add extra liquid since brown rice usually requires more water?
Hi, I think it might work. If the batter seems too thick, then simply add a little more liquid. 🙂
Dear Ela, thank you soooo much for ALL of your delicious recipes and for your generosity in sharing them with all of us. I made your yummy pineapple upside down cake for my birthday and absolutely love it!! I was dreaming of the flavor of this cake but of course, without all the gluten and other conventional ingredients I no longer eat. Since I was craving coconut too, I made a coconut sauce to eat with cake and got to eat my too favorite flavors in one cake!! Thank you!! Big hugs from Brazil.
Aww, that’s amazing, Luciana! I am so glad you enjoyed the cake. Happy belated birthday and greetings to Brazil. 🙂
Hi there, do you think I cold substitute sprouted spelt flour for the rice flour??
Hi Michelle, I think that should be fine. Please report back if you give it a try. 🙂
Hi Ela, do you think it would work with coconut flour or self raising gf flour instead of rice flour? My gf flour is a mix of Rice, Potato, Tapioca, Maize, Buckwheat flours, with thickeners and raising agents. Thanks!
Hi Kit, I think the GF flour mix will work fine. I don’t recommend coconut flour. 🙂
Hey, I tried it with coconut flour before reading this. Why is the reason coconut flour don’t work? My cake formed more of a dough then a batter. Is that why?
Coconut flour is too absorbing. It doesn’t work in most recipes.
Hello,
I was planning on making this cake but I don’t have white rice flour is there any other flour you recommend that will give me a similar result? I have buckwheat, tapioca, arrowroot, quinoa, almond? Thank you!
Hi Karla, quinoa flour sounds great. Buckwheat flour should work too! 🙂
Hello Ela, can I use cow milk instead of plant milk? And an extra cup oat flour instead of rice flour? – Tia
Hi Tia, the milk should be fine but I wouldn’t recommend using only oat flour.
Hello ela
I tried your chocolate zucchini cake and it was a hit. I am going to make this cake tomorrow and I have a few queries… I have fresh pineapple so I will use that… hope that’s okay… I don’t have pineapple syrup that u get in canned pineapple so do I need to adjust sweetening accordingly and how much…also I don’t have coconut oil with me at the moment…can I use rice bran or olive oil…may not have time to run to the grocery store…thanks
Hello Meghana, yes, you can use fresh pineapple if it’s ripe and sweet. I would suggest using orange juice or apple juice instead of the pineapple juice. And yes, you can use rice bran oil. Hope this helps! 🙂
Hi ela…I made it today…I used blueberries instead of cherries and used fresh orange juice…it was delicious…it was for my husband’s 45th birthday and he loved it…thanks for yet another excellent recipe❤️❤️❤️….this is a second cake I have made in one week…last week I made chocolate zucchini cake which was also excellent…thanks
I am so glad it turned out delicious! Thanks for your feedback, Meghana. 🙂
Absolutely wonderful! I love your recipes! I am eating this right now, I made it with fresh pineapples so good.
I am so glad you loved the recipe, Michelle! 🙂
I’m not sure why mine didn’t really cook after 55 minutes. It was still uncooked and it was starting to burn so I took it out. Maybe it’s because I made baking powder from a half a teaspoon of cream of tartar and a quarter teaspoon of bicarbonate of soda and used that instead of regular baking powder. Let me know if you have any tips. Thank you ! ( I probably needed to add corn starch ?)
Hi Cristal, only yesterday I read an article about how different brands of baking powder and flours, but also humidity and altitude can make a SIGNIFICANT difference in the outcome of baked goods. So yes, it might have been the baking powder. But maybe it was also the size of the pan. If it’s rather shallow, the baking time will increase.
Maybe your oven was too hot. Different ovens will also yield a different result, e.g. everything takes longer in a gas oven as opposed to an electric oven (I know that for sure because I have a gas oven). I would suggest baking at a lower temperature for a longer time if your pan was smaller (and shallow) and cover the cake with aluminium foil if it starts too brown on top. Hope this helps! 🙂
I was just looking for a recipe for Christmas dinner and this is what I will make. I have all the ingredients on hand, yay. Can I omit the oil altogether? I’m going to try it hoping the sugar can caramelize with the fruit juices of the pineapple.
Hi Alisa, I think it should work! I hope you will love the cake. 🙂
My mom makes pineapple upside down cake in a cast iron skillet in the oven. Do you think that would work with this recipe?
Hi Sara, I never tried it, but I think it could work. 🙂
Hi! Is it okay to use fresh pineapple rather than canned pineapples?
Of course, that’s fine. It’s usually not as sweet though. 🙂
Cake turned out absolutely perfect! I didn’t have oat flour so used a little extra rice flour and just over half a cup of almond flour and it did the trick! Definitely going to become a regular cake to make xx
Sounds wonderful! Thanks so much for your great feedback, Rebecca! 🙂
This pineapple cake looks so moist and delicious! Will definitely try it soon because you can buy canned pineapples all year round! Totally love when you can make a recipe anytime!?❤️
Yes, that’s what I love most about the recipe. Thank you, Bianca. 🙂
Recommendation for a replacement for the oat flour? I can’t have oats 🙁
You could try buckwheat flour. 🙂
Hello Ela, I just looking for this recipe a long time ago, I will try to make the cake this week? Thank you very much.
You are very welcome, Claudia. I hope you will like the cake. 🙂
I can’t wait to try this! I tried a pineapple cake recipe that wasn’t gluten free, and tried to sub gf flour and it didn’t work. I will try this one, do you have to use the oil?
Hi Cheryl, I made it once with just one tablespoon of oil and it turned out great as well. It might work also without it, but I haven’t tested it. Please report back if you give it a try. 🙂
Can you use brown rice flour?
Hi Amber, I never tried it but it should work.
Can I use cornflour or almond flour instead of rice flour or you have any other suggestions
Almond flour could work! You might need to adjust the liquid as almond flour will behave differently from rice flour. If the batter is too thick, add more plant-based milk and if it’s too thin, add more flour. I haven’t tried this version myself, so I cannot give you exact measurements. Please report back if you give it a try. 🙂
Hi Ela, may I substitute 2 cups all purpose flour for the rice and oat flour? Thanks!
Hi Kay! I never tried it but I think that should be totally fine. You might need to adjust the liquid (if the batter is too thin, add more flour, if it’s too thick, add more milk). Please report back if you give it a try. 🙂
This is the cake I was looking for!
Thank you for sharing, I’m trying it this weekend x
Awesome! I hope you will love it, Adriana. 🙂
I made your bean and vegetable soup on the weekend, it was delicious and very creamy, only used 2 tins of the white beans, and added a teaspoon of curry powder – Yummo
Yay! I am glad you liked the recipe, Fiona. ? I hope you will give this pineapple upside down cake a try as well. 🙂