Vegan Pineapple Upside Down Cake

 

I love pineapple upside down cake because they are so simple to make. No frosting to worry about. Just mix, toss it in the oven, turn it out and your done!

 

Note: This recipe makes one 9 inch round cake. So you would need to double it for a larger cake.

Set your oven to 350 degrees F. In a 9 inch round cake pan melt 3 tablespoons coconut oil in the oven. I use my 9 inch round glass casserole dish. I prefer glass for this because it bakes more evenly and prevents the brown sugar from burning.  Spread the brown sugar over the melted coconut oil. Place pineapple rings over the brown sugar. (Maraschino cherries optional) Set aside.

Mix the almond milk and vinegar together in a small bowl. Set aside.

In a large bowl mix the flour, salt, baking powder, and sugar.

Add the baking soda to the milk and stir. Then pour the milk mixture in to the flour mixture and stir well. Next add the vanilla and remaining 1/4 cup coconut oil. Stir until combined. Pour the cake batter over the brown sugar in your baking dish.

Bake at 350 degrees F. for approximately 40 minutes.

When the cake is done remove from the oven and allow it to cool some before turning it out.  You don’t want to turn it out when it’s too warm because you will have a brown sugar mess and if you let it cool completely it will be more likely to stick. What has always worked for me is waiting just until I can comfortably touch the bottom of the pan.

After you have turned your cake out let it cool completely before serving.

Enjoy 🙂