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vegan pineapple upside down cake
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5 from 5 votes

Vegan Pineapple Upside Down Cake

A perfectly moist vegan pineapple upside down cake with a buttery brown sugar glaze topped with pineapple rings and maraschino cherries. It's a simple cake that is sure to impress!
Prep Time15 mins
Cook Time20 mins
Cool10 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: vegan pineapple upside down cake
Servings: 10 slices
Calories: 275kcal
Author: Alison Corey


Cake Batter

  • 1 cup soy milk
  • 1 tbsp apple cider vinegar
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp turmeric
  • ½ cup sugar
  • cup coconut oil
  • 1 tsp vanilla extract
  • ½ tsp almond extract

Fruit Topping

  • 3 tbsp vegan butter
  • ¼ cup organic brown sugar
  • 5 pineapple slices maybe more
  • 6 maraschino cherries maybe a few more


  • Preheat oven to 350 F. Add apple cider vinegar to soy milk. Whisk together and set aside for 10 minutes. Soy milk with thicken and curdle.
  • Meanwhile, In a large mixing bowl whisk together the flour, baking powder, baking soda, salt, and turmeric. Set aside.
  • After the soy milk has curdled, pour it into a medium size mixing bowl. Add the organic cane sugar, coconut oil, vanilla extract, and almond extract. Whisk together until the sugar fully dissolves.
  • Pour the wet ingredients into the bowl with the dry ingredients. Fold together until combined. Do not over mix. It is normal for the batter to be a bit lumpy.
  • Place the butter in the cake pan. Melt the butter in the cake pan by placing it in the preheated oven for about 2 minutes or until butter has melted. Butter the sides of the pan.
  • Add the brown sugar to the cake pan. with a spoon or spatula combine the two until a thick butter sugar paste forms.
  • Add the pineapple rings to the bottom of the cake pan. About 5 if using a 9 inch cake pan. Place a maraschino cherry inside each pineapple ring, and one more in the center of the cake.
  • Pour the batter over the pineapples and cherries. Carefully spread the batter evenly.
  • Place the cake pan in the preheated oven at 350 F on the middle rack. Bake for 15-20 minutes or until toothpick comes out clean.
  • Allow the cake to cool in the pan for 10 minutes.
  • Now it's time to flip the cake upside down! Run a knife along the edges of the cake pan. Place a plate on top of the cake. Firmly gripping the cake pan and plate, flip it upside down. Carefully remove the cake pan! Allow to cool completely before serving.



  • Cover and store in the refrigerator for 3-5 days.
  • The pineapple rings and maraschino cherries have a lot of juices. Before adding them to the bottom of your cake pan, use a paper towel, to dab the fruit and absorb the excess juices.
  • This cake will be denser than others. Since the fruit topping is on the bottom of the cake it weighs the rest of the cake down when it is flipped over.
  • Be sure to smooth the cake batter over carefully so as not to disrupt the pineapple and cherries beneath. It's a rather thick cake batter, and you will need to even it out so that the cake bakes up nicely.


Calories: 275kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Sodium: 197mg | Potassium: 124mg | Fiber: 1g | Sugar: 21g | Vitamin A: 269IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 2mg