The vegan upside down cake: a symphony of sweet, tart, and comforting flavors, all wrapped up in a beautiful, golden cake. This recipe takes a classic dessert and gives it a delicious, plant-based makeover, proving that you don’t need eggs or dairy to create a show-stopping treat. Get ready to wow your friends and family with this easy-to-follow recipe that’s perfect for any occasion.
What Makes This Vegan Upside Down Cake Special?
This isn’t just any vegan cake; it’s a celebration of simple ingredients transformed into something truly magical. Here’s what makes it stand out:
- Perfectly Caramelized Topping: We’re using a simple yet effective method to create a sweet and tangy caramel that’s infused with juicy pineapple rings.
- Moist and Fluffy Cake: The cake itself is incredibly soft and airy, thanks to a clever combination of plant-based milk, vinegar, and baking soda.
- Versatility: While we love the classic pineapple and cherry combination, this recipe is incredibly versatile. Feel free to experiment with different fruits and flavors to create your own signature upside down cake.
Ingredients You’ll Need
For the Caramel Topping:
- 1/4 cup vegan butter
- 1/2 cup packed brown sugar
- 1/4 cup fresh pineapple juice
- Pinch of salt
- 1 (20 ounce) can pineapple rings, drained
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon apple cider vinegar
- 1/2 cup unsweetened applesauce
- 3/4 cup non-dairy milk
Vegan Upside Down Cake Ingredients
Step-by-Step Guide to Vegan Upside Down Cake Perfection
Get Started: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
Make the Caramel Magic:
- Melt and Combine: In a small saucepan over medium heat, melt the vegan butter. Stir in the brown sugar, pineapple juice, and salt until the sugar is dissolved and the mixture is smooth.
- Caramelize: Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly, until it thickens slightly.
- Pour and Arrange: Pour the hot caramel mixture into the prepared cake pan, spreading it evenly. Arrange the pineapple rings over the caramel in a single layer. You can get creative with the arrangement!
Caramel and Pineapple in Cake Pan
Create the Fluffy Cake Batter:
- Whisk the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Mix the Wet Ingredients: In a separate bowl, whisk together the vanilla extract, apple cider vinegar, applesauce, and non-dairy milk.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix!
- Pour Over the Caramel: Carefully pour the cake batter over the pineapple rings in the pan, spreading it evenly.
Bake to Golden Perfection:
- Bake: Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Vegan Upside Down Cake Baking
Cool and Invert:
- Cool Slightly: Let the cake cool in the pan for 10 minutes.
- Invert: Run a knife around the edge of the cake to loosen it from the pan. Invert the cake onto a serving plate and let it cool completely before serving.
Slice of Vegan Upside Down Cake
Tips for the Best Vegan Upside Down Cake
- Fruit Variations: Try using sliced peaches, nectarines, plums, or a mix of berries instead of pineapple.
- Nutty Delight: Sprinkle a handful of chopped pecans or walnuts over the caramel before adding the cake batter for added texture and flavor.
- Serving Suggestion: This cake is even more delightful served warm with a scoop of vegan vanilla ice cream or a dollop of vegan whipped cream.
FAQs About Vegan Upside Down Cake
Can I use a different type of pan?
You can use a 9-inch square baking pan, but adjust the baking time as needed.
Can I make this cake gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend.
How should I store my vegan upside down cake?
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Can I freeze this cake?
Yes, you can freeze the cake (before adding toppings) for up to 2 months. Thaw overnight in the refrigerator and prepare the topping as directed before serving.
What’s the best way to get the cake out of the pan?
Make sure to let the cake cool slightly in the pan before inverting it. This allows the caramel to set and prevents it from sticking to the pan. Running a knife around the edges also helps release the cake.
