Tropical Vegan Pineapple Upside Down Cake
Discover our delectable vegan Pineapple Upside Down Cake recipe, a Polynesian-inspired dessert that's perfect for any occasion. This unique and mouthwatering dish features pineapple rings, cherries, and an irresistible caramelized topping. Baked to perfection and served in a photorealistic setting, this vegan cake is sure to impress your guests with its delightful aroma and exquisite presentation.
Allergens
Milk (Dairy-free alternative), Nuts (Alternative)
Ingredients
- 1. 2 cups all
- purpose flour 2. 1 cup granulated sugar 3. 1/2 cup brown sugar 4. 1 can (20 oz) pineapple rings, drained 5. 1/4 cup unsalted butter or vegan butter substitute 6. 2 tbsp cornstarch 7. 1/2 cup almond milk 8. 1 tsp baking soda 9. 1/2 tsp salt 10. 1 tsp vanilla extract 11. 1/4 cup maraschino cherries, drained and patted dry
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat. Add the brown sugar and cook until it dissolves and starts to bubble slightly. Remove from heat and let cool.
- In a large bowl, whisk together the flour, granulated sugar, cornstarch, baking soda, salt, and vanilla extract. Set aside.
- Pour the cooled butter mixture into the bottom of a greased 9 inch cake pan. Arrange pineapple rings evenly on top, followed by placing a cherry in the center of each ring. Reserve some pineapple juice for the batter.
- Gradually add the almond milk to the dry ingredients, mixing until well combined. Add enough reserved pineapple juice to achieve a smooth consistency.
- Pour the batter over the fruit layer and bake for 35 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before inverting it onto a serving plate.
Chef’s Insight
Experiment with different fruit combinations to create your own unique version of this tropical delight.
Notes
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