Introduction: Welcome to a culinary paradise where sweetness meets sophistication! Our Vegan Pineapple Upside-Down Cake recipe is a symphony of flavors and textures, designed to delight even the most discerning taste buds. Crafted with care and precision, this cake is not just a dessert but a masterpiece of plant-based baking. Join us on a journey through the lush tropical flavors of pineapple, coconut, and vanilla, and discover the magic of vegan baking at its finest.

Ingredients: For the Pineapple Topping:

  • ½ cup vegan butter, melted
  • ¾ cup brown sugar
  • 1 can pineapple rings, drained
  • Maraschino cherries (optional)

For the Cake Batter:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup canned coconut milk (full fat)
  • ½ cup unsweetened applesauce
  • ⅓ cup pineapple juice (reserved from the canned pineapple)
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with vegan butter.
  2. In a small bowl, mix together the melted vegan butter and brown sugar until well combined. Spread this mixture evenly on the bottom of the prepared cake pan.
  3. Arrange the pineapple rings on top of the butter-sugar mixture in a single layer. You can place a maraschino cherry in the center of each pineapple ring if desired.
  4. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  5. In another bowl, combine the canned coconut milk, unsweetened applesauce, reserved pineapple juice, melted coconut oil, and vanilla extract. Mix until smooth.
  6. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
  7. Pour the batter over the pineapple slices in the cake pan, spreading it out evenly with a spatula.
  8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
  10. Carefully invert the cake onto a serving platter or cake stand, allowing the pineapple slices to become the top of the cake. Let the cake cool completely before serving.

Introduction: Welcome to a culinary paradise where sweetness meets sophistication! Our Vegan Pineapple Upside-Down Cake recipe is a symphony of flavors and textures, designed to delight even the most discerning taste buds. Crafted with care and precision, this cake is not just a dessert but a masterpiece of plant-based baking. Join us on a journey through the lush tropical flavors of pineapple, coconut, and vanilla, and discover the magic of vegan baking at its finest.

Ingredients: For the Pineapple Topping:

  • ½ cup vegan butter, melted
  • ¾ cup brown sugar
  • 1 can pineapple rings, drained
  • Maraschino cherries (optional)

For the Cake Batter:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup canned coconut milk (full fat)
  • ½ cup unsweetened applesauce
  • ⅓ cup pineapple juice (reserved from the canned pineapple)
  • ⅓ cup melted coconut oil
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with vegan butter.
  2. In a small bowl, mix together the melted vegan butter and brown sugar until well combined. Spread this mixture evenly on the bottom of the prepared cake pan.
  3. Arrange the pineapple rings on top of the butter-sugar mixture in a single layer. You can place a maraschino cherry in the center of each pineapple ring if desired.
  4. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  5. In another bowl, combine the canned coconut milk, unsweetened applesauce, reserved pineapple juice, melted coconut oil, and vanilla extract. Mix until smooth.
  6. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
  7. Pour the batter over the pineapple slices in the cake pan, spreading it out evenly with a spatula.
  8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
  10. Carefully invert the cake onto a serving platter or cake stand, allowing the pineapple slices to become the top of the cake. Let the cake cool completely before serving.

Nutritional Information (per serving):

  • Calories: 320
  • Total Fat: 14g
  • Saturated Fat: 10g
  • Cholesterol: 0mg
  • Sodium: 220mg
  • Total Carbohydrates: 47g
  • Dietary Fiber: 1g
  • Sugars: 31g
  • Protein: 2g

Smart Weight Watchers (WW) Points: 9 per serving

Conclusion: In conclusion, our Vegan Pineapple Upside-Down Cake is a testament to the fact that plant-based desserts can be just as decadent and delicious as their traditional counterparts. With its moist crumb, tropical flavors, and stunning presentation, this cake is sure to impress both vegans and non-vegans alike. So, gather your ingredients, preheat your oven, and get ready to indulge in a slice of paradise with this irresistible dessert. Bon appétit!