Vegan Pineapple Upside Down Cake


Based on a recipe from


1/2 cup vegan margarine
3/4 cup brown sugar
1 can pineapple slices
4 cups all-purpose flour
2 cups raw sugar
3 teaspoons baking powder
3/4 teaspoon salt
3/4 cup canola oil
1 3/4 cup soy milk
2 teaspoon vanilla extract
3/4 cup unsweetened applesauce




Preheat the oven to 350°F.

In a small pot melt the margarine and add the brown sugar.  Stir over low heat until the sugar mostly dissolves. Remove from the heat and set aside.

Pour the melted margarine and sugar mixture into the bottom of a prepared cake pan making sure to spread it evenly across the bottom. Then place pineapple rings on top of the sugar mixture. If you like, put a maraschino cherry inside the hole of each ring.

In a large bowl combine the flour, sugar, baking powder and salt.  Add the canola oil, soy milk, applesauce and vanilla extract.  Stir until all the ingredients are well combined.

Pour the cake batter over the pineapple slices. Bake for 50-60 minutes or until a toothpick comes out clean when inserted in the center.

Run a knife around the edge of the pan to loosen the cake. Let the cake completely.

Place cookie sheet over cake pan and invert to remove.


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