Vegan upside down pineapple cake, yum!


One person in my household is vegan, but I love sweets and enjoy to cook, so I am learning to improvise! We had a pineapple that was not getting eaten fast enough, so I embark on my first upside down method of cake making! I got a recipe from vegan society blog and made a few modifications to it.
Where it calls for margarine and canola oil i just used coconut oil for both those instead! How can you go wrong with coconut and pineapple, right? There was some difficulties considering coconut oil is solid so I had to melt it first. Here is what I used (these measurements are an est., i do ot always go by the book! If you are particular about sticking to recipes go by the vegan society link i included).


½ cup melted coconut oil (for dissolving the brown sugar)
½ cup brown sugar (iused a granulated organic and it did not dissolve well)
Half a pineapple
2 ½ cups all-purpose flour
1 ⅓ cups sugar (I actually used half parts brown sugar and xylitol)
2 teaspoons baking powder
½ teaspoon salt
½ cup coconut butter
1 cup coconut milk (or rice, soy or your choice)
1 teaspoon vanilla extract
½ cup unsweetened applesauce

For the glaze on top you will want to dissolve the sugar in the coconut oil over a very low heat. The original recipe called for margarine, but I changed mine to the coconut and my sugar did not dissolve ;-/ This will be the glaze on top so keep in mind the darker your brown sugar, the darker the top comes out-but for some reason all recipes I have read call for brown sugar. Even without dissolving the sugar completely, my cake turned out fabulous so it worked out well!
Mix often.

As the sugar mixture is that on low heat start combining all the dry ingredients. I used half xylitol instead of all sugar because xylitol is a natural sweetener with much less risk, and has the same texture as sugar. It has 40% fewer calories than processed sugar and 75% less carb intake. according to it is diabetic safe, does not cause spikes in blood pressure and does not promote cavities. Once the dry ingredients are mixed add the moist, with the coconut oil being added last. Here is where it got a bit tricky. Coconut is naturally a hard oil, so I had to melt it. As soon as I mixed it into my mixture it starting getting solidifying again, so mix it in quickly! Next time I may even heat up my milk just a little bit to help with he mixing. I may mention, most vegan recipes call for soy milk? I actually prefer not to use soy and the rice milk was perfect but I’ll try it with coconut milk next time. Even with all the coco butter, I could not taste the coconut flavor so these modifications did not take away from my cake at all.

Grease and flour a 10” spring form pan very well. Pour the sugar mixture into the bottom making sure all the sugar is evenly spread out. if you have a spring form like mine, some of the melted coconut may leak so set it on a cookie sheet to avoid dripping while you are working with it and in the oven! Evenly spread out pineapple slices over the sugar and if you want you can add maraschino cherries in the center of each slice (typical but I opted out since I didn’t have any)

Pour the cake batter over the pineapple slices. Bake for 50-60 minutes or until a toothpick comes out clean when inserted in the center.

Run a knife around the edge of the pan to loosen the cake. Let the cake completely cool before removing the outer ring. Once you have removed the outer ring, gently invert onto a serving platter and remove the bottom of the spring form pan to reveal the pineapples.

Feeds 6-10 people depending on the size of the slices 🙂
According to my 5 year old son who has as much of a sweet tooth as me, this is child approved! (
They will never know it’s healthy(er) 😉




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