Vegan Pineapple Upside-Down Cake

Perfectly moist and with just the right amount of sweetness, this vegan pineapple upside-down cake is easy to make and perfect to serve after any meal.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 341 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup white sugar
• 1 ½ cups all-purpose flour
• ⅓ cup vegetable oil
• 1 tablespoon ground cinnamon
• 1 ½ tablespoons vanilla extract
• 1 tablespoon white vinegar
• ¼ cup water, or as needed
• 1 (20 ounce) can pineapple chunks in juice
• ¼ cup unpacked brown sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Drain pineapple juice from the can into a 1-cup liquid measure and add enough water to make 1 cup; set aside. Dump pineapple chunks into the bottom of a 12-inch springform pan and sprinkle brown sugar over top.

Step 3

Combine pineapple juice mixture with oil, vanilla, and vinegar in a bowl.

Step 4

Mix flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Mix in wet ingredients, stirring quickly to combine and get out any big lumps. Pour into the the pan on top of the pineapples and brown sugar.

Step 5

Bake until the top is golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes.

Step 6

Remove from the oven and let cool in the pan, about 30 minutes. Loosen the sides of the cake from the pan, then remove the side ring. Place a serving plate on top and flip cake over. Remove the pan bottom and serve.