Clare Winfield
Vegan Pineapple Upside-Down Cake
The classic fruity cake gets a vegan makeover and a fragrant, herbal twist in the cardamom-infused take.
January 25, 2024
This classic dessert is veganized and better than ever in this simple cake recipe topped with cloudlike, fluffy, dairy-free whipped cream.
What you need:
1½ tablespoons coconut oil
¾ cup caster sugar, divided
1 fresh pineapple, cut into rings or pieces
10 green cardamom pods, shelled and seeds removed
1¾ cups self-rising flour
4 ounces vegan butter
⅓ cup vegan milk
2 tablespoons ground flasxeed mixed with 3 tablespoons warm water
1 teaspoon baking powder
1 teaspoon vanilla extract
Coconut whipped cream
What you do:
- Preheat oven to 325 degrees. Line an 8-inch cake pan with parchment paper.
- In a small bowl, combine softened coconut oil and 1½ tablespoons sugar. Rub mixture around bottom and halfway up sides of prepared cake pan. Place pineapple slices across bottom and set aside.
- Grind cardamom seeds to a powder. Into a large mixing bowl, sift ground cardamom with remaining sugar, flour, butter, milk, flaxseed mixture, baking powder, and vanilla, and whisk until fully combined and smooth.
- Into the cake pan, pour batter and place into oven for approximately 60 minutes (or until evenly risen and a knife inserted into the center of the cake comes out clean).
- Allow to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely. Serve with whipped cream.
For more plant-based recipes like this, read:
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