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Vegan Pineapple Upside-Down Cake

5

0 min

Vegan Pineapple Upside-Down Cake

Vegan Pineapple Upside-Down Cake Photo 1

Category

Cake Recipes

Time

0 min

Serving

8 persons

Calories

341

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
Best ever! Adapted from Baypuppy's recipe. This makes a pretty sweet, moist vegan pineapple upside-down cake.

Ingredients

  • pineapple chunks in juice: 1 can (20 ounce can)
  • unpacked brown sugar: 0.25 cup
  • vegetable oil: 0.33333 cup
  • ½ tablespoons vanilla extract: 1 piece
  • white vinegar: 1 Tbsp
  • ½ cups all-purpose flour: 1 piece
  • white sugar: 1 cup
  • ground cinnamon: 1 Tbsp
  • baking soda: 1 tsp
  • salt: 0.5 tsp
  • water: 0.25 cup (or as needed)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C).
    Vegan Pineapple Upside-Down Cake Photo 2
  2. Drain pineapple juice from the can into a 1-cup liquid measure and add enough water to make 1 cup; set aside. Dump pineapple chunks into the bottom of a 12-inch springform pan and sprinkle brown sugar over top.
    Vegan Pineapple Upside-Down Cake Photo 3
  3. Combine pineapple juice mixture with oil, vanilla, and vinegar in a bowl.
    Vegan Pineapple Upside-Down Cake Photo 4
  4. Mix flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Mix in wet ingredients, stirring quickly to combine and get out any big lumps. Pour into the the pan on top of the pineapples and brown sugar.
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  5. Bake until the top is golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
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  6. Remove from the oven and let cool in the pan, about 30 minutes. Loosen the sides of the cake from the pan, then remove the side ring. Place a serving plate on top and flip cake over. Remove the pan bottom and serve.
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