Pineapple Upside-Down Cake Recipe

Name: Pineapple Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup melted refined coconut oil or canola oil, plus more for brushing the pan; 1/4 cup vegan sugar; 1 tablespoon plus 2 teaspoons ground cinnamon; 6 1/2-inch-thick pineapple slices; 1/2 cup garbanzo and fava bean flour; 1/2 cup rice flour; 1/2 cup potato starch; 1/4 cup arrowroot; 1 tablespoon ground cinnamon; 1/2 teaspoon ground ginger; 2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon xanthan gum; 1/4 teaspoon ground cardamom; 1/4 teaspoon baking soda; 3/4 cup agave nectar; 6 tablespoons unsweetened applesauce; 1/4 cup vanilla extract; 1/4 cup hot water

Servings: persons

1/2 cup melted refined coconut oil or canola oil, plus more for brushing the pan
1/4 cup vegan sugar
1 tablespoon plus 2 teaspoons ground cinnamon
6 1/2-inch-thick pineapple slices
1/2 cup garbanzo and fava bean flour
1/2 cup rice flour
1/2 cup potato starch
1/4 cup arrowroot
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon xanthan gum
1/4 teaspoon ground cardamom
1/4 teaspoon baking soda
3/4 cup agave nectar
6 tablespoons unsweetened applesauce
1/4 cup vanilla extract
1/4 cup hot water

1
Preheat the oven to 325F.
2
Line a 9-inch cake round with parchment paper and lightly coat with coconut oil.
3
In a small bowl, whisk together the sugar and the 2 teaspoons cinnamon.
4
Sprinkle the bottom of the cake pan with the cinnamon-sugar mix.
5
Arrange the pineapple slices over it.
6
Set aside.
7
In a medium bowl, whisk together the flours, potato starch, arrowroot, cinnamon, ginger, baking powder, salt, xanthan gum, cardamom, and baking soda.
8
Add the agave nectar, the 1/2 cup coconut oil, the applesauce, vanilla, and hot water.
9
Stir with a rubber spatula until the batter is smooth.
10
Pour the batter over the pineapple.
11
Bake for 20 minutes, rotate, then continue baking until a toothpick inserted into the center comes out clean, about 20 minutes more.
12
Let cool in the pan on a rack for 30 minutes.
13
Run a knife along the pans edge and invert onto a serving plate.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup melted refined coconut oil or canola oil, plus more for brushing the pan, 1/4 cup vegan sugar, 1 tablespoon plus 2 teaspoons ground cinnamon, 6 1/2-inch-thick pineapple slices, and more.

Yes, Pineapple Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Upside-Down Cake

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