This Pineapple Upside-Down Cake is a much loved vintage dessert turned vegan.It‘s dense and moist, tender and sweet, and best of all … so easy to prepare.As the name suggests, it’s extra fun because it is upside down.

You place the toppings at the bottom and then add the dough.Very reminiscent of the 1950’s classic (but better because it’s plant-based)! One of the things we love the most about this pineapple cake is that it looks and tastes like a fancy and elaborated creation, when in fact it’s pretty simple to put together.You don’t even need a mixer to prepare it.

A whisk, a spoon, bowl, and a springform cake shape (if you have one), is all you need.The ingredients are also simple and accessible.You’ll need flaxseed meal, warm water, vegan butter, brown sugar, a can of pineapple slices, maraschino cherries, all-purpose flour, granulated sugar, baking powder, canola oil, vanilla extract, salt, and plant-based milk.

Tips For The Perfect Pineapple Upside-down Cake One thing you have to remember is that you MUST wait until the cake has completely cooled down before flipping it.If you use a springform pan, it will be a lot easier to flip (but make sure you put a baking sheet underneath in case it leaks).Flax Egg The key to this cake’s texture is the flax egg.

What is a flax egg? The mix of milled flax seeds and water.When you leave it in the refrigerator for 10 minutes it thickens and takes on the consistency of an egg which helps the cak

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