Vegan Pineapple Upside Down Cake

Here’s how to make it…


  • 400g sliced pineapple
  • 250g self-raising flour
  • 150g light brown sugar
  • 2 tsp baking powder
  • 200ml unsweetened soya milk
  • 100ml sunflower oil
  • 2 tbsp pineapple juice
  • 2 tbsp vanilla extract
  • A handful of glace cherries


  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Add a little light brown sugar to a 20 x 20cm cake tin. Spread out the sugar to create a thin, even layer on the base of the cake tin
  • Lay the sliced pineapple on a piece of kitchen paper. Lightly press with another piece of kitchen paper to remove the excess juice
  • Decoratively arrange the sliced pineapple on top of the layer of sugar
  • Use the glace cherries to fill any gaps then set one side
  • Add all of the dry cake mixture ingredients to a bowl
  • Add all of the wet cake mixture ingredients to a measuring jug
  • Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
  • Gently pour the batter on top of the sugar, pineapple and glace cherries
  • Put the cake tin in the pre-heated oven and bake for 25-30 minutes, or until golden brown
  • Remove the cake tin from the oven and cover the top with a layer of kitchen foil
  • Return the cake tin to the oven and bake for a further 25-30 minutes
  • Once baked, remove from the oven and set to one side. Allow to cool before turning upside down on to a serving plate

This recipe serves 8.

2 thoughts on “Vegan Pineapple Upside Down Cake

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