Vegan Pineapple & Rum Upside-Down Cake
This classic vegan pineapple upside-down cake is a guaranteed crowd-pleaser, with rum and allspice for an exotic twist!
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Is there anything more delicious than the combination of rum, pineapple and cake? We think not! Whatever the time of year, this upside down pineapple cake will transport you to the exotic climes of the Caribbean. Why not give it a try for Veganuary?
What is an upside-down cake?
An upside-down cake is cooked in a pan, with its toppings on the bottom and the cake batter poured over the top. When it’s baked, the cake is flipped so that the fruit is on top.
It is thought that this way of baking originated from when people cooked on open fires with skillet pans. The popular pineapple upside down cake was invented in America in the 1920s, when Dole Pineapple set up a competition asking people to create recipes using pineapples.
What other fruit can you use in an upside-down cake?
Not a fan of pineapple? Try some of these other upside-cake ideas!
• Spiced plum
• Pear and ginger
• Peach and amaretto
Top Tip: To flip the cake, place a plate or cake stand on top of the cake tin, holding it firmly down. Flip the tin so it is upside down on the plate or cake stand and release to reveal the pineapple on top of the cake.
Total Time: 1 hour and 20 minutes
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour and 20 minutes
- For the caramel topping
- 7.5 7.5 g dairy-free butter
- 12.5 12.5 g brown sugar
- 1.25 1.25 -12 pineapple slices
- For the cake's wet ingredients
- 22.5 22.5 ml soya milk
- 0.125 0.125 tbsp apple cider vinegar
- 7.5 7.5 ml white rum
- 0.25 0.25 tsp vanilla extract
- 10 10 ml vegetable oil
- For the cake's dry ingredients
- 27.5 27.5 g plain flour
- 25 25 g light brown sugar
- 1/2 tsp bicarbonate of soda
- 0.125 0.125 tsp baking powder
- 0.125 0.125 tsp allspice
- desiccated coconut, to serve
- Grease a 9-inch cake tin and preheat the oven to 180°C/350°F/Gas Mark 4. To make the caramel topping, melt the dairy-free butter and sugar in a saucepan over medium heat until it turns a golden caramel colour. Pour the mixture into the bottom of the cake tin, ensuring it is covered evenly.
- Lay the pineapple rings on top of the caramel layer, cutting some slices in half to sit along the walls of the tin, then set aside.
- In a small bowl, mix the soya milk and apple cider vinegar together, leaving it to curdle for a few minutes.
- Add the flour, sugar, bicarbonate of soda, baking powder and allspice to a mixing bowl and stir to combine.
- To the now curdled soya milk and vinegar mix, add the rum or pineapple juice, vanilla extract and oil, then pour into the dry flour mixture and whisk to combine. Pour the batter over the pineapple slices and smooth down with the back of a spoon.
- Bake uncovered for 30 minutes, then cover with foil and cook for a further 25 minutes. The foil will stop the cake from browning too soon and burning.
- Use a skewer to test if the cake is ready by poking through the centre of the sponge – if it’s done it will come out clean. Let the cake cool in the tin for 10 minutes before turning it onto a plate or cake stand, so the pineapple rings are now on top of the cake.
- Sprinkle the top of the cake with desiccated coconut, to serve.
For each 152g serving: Fat 16g, Saturates 1.9g, Carbohydrate 64g, Sugars 42g, Fibre 1g, Protein 3.3g, Salt 0.44g
Fancy another slice? Discover these impressive vegan cake recipes!