Recently, after a phone call with a friend, my daughter Ellessia asked me, “Mom, my friend Karly was eating Pineapple Upside Down Cake for breakfast. What the heck is Pineapple Upside Down Cake?” This led us on an adventure to explore the possibility of a vegan version. The following recipe was a hit in our home. It didn’t make it past dinnertime. We then revisited it at Thanksgiving; apparently it’s my father’s favorite dessert. I add a twist on the theme with the King Arthur Bakery flavoring “Fleur Di Sicilia.” Being Sicilian myself, it seemed fitting. The flavoring adds to the tropical taste and brings a bit of summer into my waning autumn. May it brighten your Holiday Dessert tray.
Vegan Pineapple Upside Down Cake
- 1 Tbsp Coconut Oil
- 3 Tbsp Brown Sugar, or Sucanat
- 15 oz Can Whole Organic Pineapple Slices
- 1/4-1/2 Cup Coconut Flakes
- 1 2/3 Cup All Purpose Flour- or Gluten Free Flour
- 1/2 Cup Sugar- your choice
- 1/2 Tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt- I prefer Pink Himalyan
- 3/4 Cup Pineapple Juice- left over from can
- 1/2 Cup Canned Coconut Milk
- 1/4 Cup Melted Coconut Oil
- 1 Tsp Vanilla Extract
- 1 Tsp Fleur Di Sicilia Flavoring
1. Preheat oven to 350 degrees.
2. Spread 1 Tbsp of coconut oil onto bottom of pan. Sprinkle with brown sugar or sucanat.
3. Artfully arrange pineapple slices and coconut flakes on bottom of the pan.
4. In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
5. In a separate bowl, whisk together pineapple juice, coconut milk, melted coconut oil, vanilla extract, and the Fleur Di Sicilia.
6. Pour wet ingredients into dry ingredients and mix well. Batter should be thick. Do not over mix.
7. Pour batter into prepared pan on top of pineapple.
8. Bake in oven for about 30-35 minutes, or until a tooth pick inserted into center of cake comes out clean.
9. Remove from oven and let cool a few minutes. Carefully invert the cake onto a serving platter. Add a few more flakes of coconut for decoration.
Enjoy! Goes super well with a cup of Green Tea.
More vegan cake recipes: Vegan Carrot Cake with Cashew Cream
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Photo: Angie Follensbee-Hall