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 vegan pineapple upside-down cake will transport you to the exotic climes of the Caribbean. Why not give it a try with this step-by-step guide?
How to make vegan upside down cake
Step 1: Start by making the caramel topping. Melt dairy-free butter and sugar in a saucepan over a medium heat. Stir the mixture while heating gently until it is a golden caramel colour, and a pourable consistency.
Step 2: An upside down cake is literally made upside down, so start building your cake by spreading the caramel topping evenly at the bottom of a greased cake tin.
Step 3: Next comes the pineapple itself, which should be laid neatly on top of the caramel and around the sides of the cake tin. This will be the decoration of your cake, so make it pretty. For extra flair, you may add half a glacé cherry to the centre of each pineapple ring.
Step 4: Make your cake batter by combining your dry ingredients in one bowl and your wet ingredients in another. Gradually whisk the wet ingredients into the dry, taking care not to over mix. Adding rum to your cake batter will complement the fruity pineapple flavours, but is optional.
Step 5: Pour the cake batter over the pineapple slices, pouring slowly and gently to avoid disturbing the pineapple rings. Use a spoon to smooth the top of the batter.
Step 6: Bake the cake uncovered for 30 minutes, then cover with foil and bake for a further 25 minutes. The foil will prevent the top (soon to be bottom!) of the cake from burning while the cake cooks through. Poke a skewer into the centre of the cake to test if it’s ready. The skewer should come out clean if the cake is cooked through.
Step 7: Let the cake cool in its tin for 10 minutes, then comes the big reveal of your completed upside down cake. 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.
Step 8: You can allow the cake to cool completely, or enjoy it 20-30 minutes after cooking for a still-warm treat. Sprinkle the top of the cake with desiccated coconut to serve.
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
• Rhubarb
• Pear and ginger
• Blackberry
• Peach and amaretto
Total Time: 1 hour and 20 minutes
Prep Time: 25 minutes
Cook Time: 55 minutes
Calories: 408
Servings: 8
Rating:
Nutritional information per serving:
Serving size
152g
calories
408
fat
16g
saturates
1.9g
carbs
64g
sugars
42g
fibre
1g
protein
3.3g
salt
0.44g
Total Time: 1 hour and 20 minutes
Calories: 408
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- For the caramel topping
- 7.5 7.5 g dairy-free butter
- 12.5 12.5 g brown sugar
- 1.5 1.5 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 all spice
- desiccated coconut, to serve
Method
- 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.
Fancy another slice? Try one of these impressive vegan cake recipes!
