Vegan Pineapple Cake Recipes

VEGAN PINEAPPLE UPSIDE-DOWN CAKE

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 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 cake over. Remove the pan bottom and serve.

VEGAN PINEAPPLE CAKE

Steps:

• Preheat oven to 350°F.
• Arrange pineapple slices on the bottom of a 12-inch spring form pan. Place a cherry in the middle of each pineapple ring. Sprinkle with the brown sugar.
• Mix flour, sugar, baking soda, and salt in a large bowl.
• Pour juice off pineapple can into a measuring cup, add water to make 1 cup. Add to the pineapple juice mix, oil and vinegar.
• Mix wet ingredients into the dry ingredients (don't overmix). Dump the mix into the spring form.
• Bake for 38-40 minutes, or until a toothpick inserted in the middle comes out clean.
• Let cool for 20 minutes, loosen sides of ring using a knife or a spatula. Remove ring. Flip cake onto a serving plate and remove bottom.