Vegan Pineapple Upside-Down Cake
Cost $5, save $10
Source: Recommended by CookGo
- 35 Min
- 8 Servings
- $5
Vegan Pineapple Upside-Down Cake
Cost $5, save $10
Source: Recommended by CookGo
- 35 Min
- 8 Servings
- $5
INGREDIENTS
Fruits
- 🍍 1 (20 ounce) can pineapple chunks in juice
Sweeteners
- 🧂 ¼ cup unpacked brown sugar
- 🧂 1 cup white sugar
Oils
- â…“ cup vegetable oil
Extracts
- 1 ½ tablespoons vanilla extract
Acids
- 1 tablespoon white vinegar
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 🧂 ½ teaspoon salt
Liquids
- đź’§ ÂĽ cup water, or as needed
STEPS
Preheat the oven to 350 degrees F (175 degrees C).
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.
Combine pineapple juice mixture with oil, vanilla, and vinegar in a bowl.
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 pan on top of the pineapples and brown sugar.
Bake until the top is golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
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 the cake over. Remove the pan bottom and serve.
NUTRIENTS
Per 1 serving🔥
341
Calories
- 3gProtein
- 62gCarbs
- 10gFats
đź’ˇ Tips
To prevent sticking, grease or line the springform pan with parchment paper before adding the ingredients.For extra flavor, consider adding crushed nuts like pecans or walnuts on top of the pineapple chunks before pouring the batter.This dessert pairs well with vegan whipped cream or a scoop of nondairy vanilla ice cream.
⚠️ Precautions
This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.