Vegan and GF Pineapple Upside Down Cake

Vegan and GF Pineapple Upside Down Cake

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Course: Dessert
Keyword: Dessert, Gluten Free, Vegan
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 People


  • 9in spring form pan
  • Bowl
  • Whisk

Adjust Servings


Pineapple Upside Down Ingredients

  • 3 Tbsp butter vegan, soften, and unsalted
  • 3 Tbsp coconut sugar
  • 7 pineapple rings
  • 7 cherries (sweet or sour) with pit removed

Cake Ingredients

  • 1 1/2 cups All purpose flour gluten free
  • 1 cup coconut sugar
  • 1 tsp baking soda
  • 6 Tbsp butter vegan, soften, and unsalted
  • 1/4 cup almond milk
  • 1/2 cup pineapple juice
  • 1 tsp vanilla extract


Pineapple Upside Down

  • In a bowl beat together butter and sugar to form a paste.
  • Spread the paste all over the bottom and sides of a non-stick 9inch spring form pan.
  • Pat dry the pineapple rings, and arrange the pineapple rings all over the bottom of the cake pan.
  • Place a cherry in the middle of each ring. Set pan in fridge while preparing the cake batter.

Cake Instructions

  • In a bowl whisk together flour, sugar, and baking soda. Fold in pineapple juice, melted butter, milk, and vanilla extract. Stir until smooth.
  • Take your pan out of the fridge and pour over your cake batter.
  • Bake in a preheated over of 350 degrees in the center rack for 30-45 minutes. If it browns to fast for your liking you can place tin foil over your pan.
  • After 30 minutes of cooking check ever 5ish minutes with a toothpick in the center of the cake until it comes out clean.
  • Cook cake for 10 minutes. Then flip pan over and remove pan from cake. Let cook all the way to room temperature before slicing it. Eat and enjoy!

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