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Vegan and GF Pineapple Upside Down Cake

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 People
Course: Dessert
Calories:
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • 9in spring form pan
  • Bowl
  • Whisk

Method
 

Pineapple Upside Down
  1. In a bowl beat together butter and sugar to form a paste.
  2. Spread the paste all over the bottom and sides of a non-stick 9inch spring form pan.
  3. Pat dry the pineapple rings, and arrange the pineapple rings all over the bottom of the cake pan.
  4. Place a cherry in the middle of each ring. Set pan in fridge while preparing the cake batter.
Cake Instructions
  1. In a bowl whisk together flour, sugar, and baking soda. Fold in pineapple juice, melted butter, milk, and vanilla extract. Stir until smooth.
  2. Take your pan out of the fridge and pour over your cake batter.
  3. 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.
  4. After 30 minutes of cooking check ever 5ish minutes with a toothpick in the center of the cake until it comes out clean.
  5. 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!