Vegan Pineapple Upside Down Cake

This Vegan Pineapple Upside Down Cake is made from scratch and it is easy to prepare and I promise you it tastes better than a box mix.


Recipe Credit: Healthier Steps

Nutrition Facts

  • Servings 8
  • Amount per serving
  • Calories 374
  • Total Fat 16.8g
  • Saturated Fat 8g
  • Cholesterol 0mg
  • Sodium 513mg
  • Total Carbohydrate 54.4g
  • Dietary Fiber 3.6g
  • Total Sugars 32.6g
  • Protein 3.8g
  • Vitamin D 0mcg
  • Calcium 63mg
  • Iron 1mg
  • Potassium 455mg

Recipe Allergies


  • 1.Preheat oven to 350℉. Lightly spray the sides of a cake pan or pie plate. To make the topping, melt the non-dairy butter in a saucepan, add sugar, and stir. Spread this mixture around the base of your cake pan.
  • 2.Arrange the pineapple slices around the pan, then place the cherries wherever they fit. Reserve the juice from the pineapples to use in the cake batter.
  • 3.For the cake batter, combine the pineapple juice, ground flaxseeds, oil, and vanilla in a bowl, and set aside.
  • 4.Separately, mix gluten-free flour, almond flour, sugar, baking powder, and salt. Add pineapple mixture and mix to form a batter.
  • 5.Pour the batter evenly over the pineapple and cherries. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
  • 6.Remove the cake from oven, and allow it to cool for about 10-15 minutes before inverting the cake onto a serving platter. Use a knife to loosen the cake from the side of the cake pan if it is sticking.
  • 7.Store in an airtight container and keep refrigerated for up to 3 days.

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  • Topping
  • 1/4 cup melted non-dairy butter, (I used Earth Balance)
  • 1/4 cup organic cane sugar
  • 1 -20 ounce can pineapple slices, (I used 7 slices)
  • 1 jar maraschino cherries, (preferably no-dye if available)
  • Cake
  • 1 cup pineapple juice
  • 1/4 cup coconut oil, melted
  • 2 tablespoons ground flaxseeds
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose gluten-free flour, (I used Krusteaz brand)
  • 1 1/4 cups almond flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt