Classic Dairy-Free Pineapple Upside-Down Cake
My dairy-free pineapple upside-down cake will have your tastebuds thinking of summer. With its caramelized topping, a fun fruit design, and a good dose of pineapple juice, it is one of the simplest recipes to bake. Comfort eating at it's best!
Ingredients
For the cake batter:
- 100 grams Self Raising Flour
- 100 grams Plant Based Butter (unsalted)
- 100 grams White Sugar
- 1.5 tbsp Pineapple Juice
- 2 Eggs (large - see note)
For the topping:
- 50 grams Brown Sugar
- Pineapple Rings
- Glace Cherries
Instructions
Prep:
- Preheat oven to 350°F (175°C).
- Gather all of your equipment and ingredients and allow the eggs and butter to come to room temperature
Making the cake:
- Add the cake batter ingredients (flour, sugar, eggs, butter, pineapple juice) to a mixing bowl and mix until combined.
- Liberally grease the base and sides of your cake pan with butter.
- Sprinkle the brown sugar on the base of the cake pan. Pat down to ensure it is flat.
- Add the pineapple rings and glace cherries.
- Carefully spread the cake batter on top of the fruit, taking care not to move the design.
- Bake at 350°F for 25 minutes until golden brown.
- Allow the cake to cool for 20 minutes before turning out on to a plate. If your cake is still slightly stuck, use a spatula to loosen the edge and gently shake the cake pan to loosen it.
- Serve with whipped cream or ice cream. Enjoy!
Video
Notes
- Yield: This cake makes 8 generous slices, although you might want to cut it into quarters as it's seriously that good!
- Vegan Option: To make this cake fully vegan, you can substitute the eggs with a plant-based option. 100 grams of applesauce, 2 flax eggs (2 tablespoons of ground flax mixed with 6 tablespoons of water), or commercial egg replacers are all great choices.
- Gluten-Free Option: Substitute the self-raising flour with my gluten-free self-raising flour blend. The rest of the ingredients should remain the same for a gluten-free, dairy-free version.
- Storage: I recommend enjoying this cake on the day of baking for maximum freshness but it will keep for up to 48 hours at room temperature in an airtight container.
- Freezing: Once the cake has completely cooled, wrap individual slices in cling film (plastic wrap) and freeze in an airtight container for up to 3 months. Allow to defrost at room temperature before unwrapping then serve with whipped cream or ice cream.
- Other Options: Absolutely! This recipe is versatile, and you can replace the pineapple with other fruits like apples, pears, or peaches. Just be sure to adjust the amount of sugar in the topping depending on how sweet or tart the fruit is.
Tried this recipe? Let us know!I'd love to hear what you think so please leave a comment below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
