Vegan Pineapple Upside-Down Cake

If you’re looking for a show-stopping yet incredibly easy dessert, this vegan pineapple upside-down cake is the perfect choice! With a rich caramel glaze, juicy pineapple, and a soft, fluffy crumb, it’s made entirely without dairy or eggs, and without the need for a mixer.

Perfect for Lent, plant-based diets, or simply when you crave a light, fruity cake, this recipe is versatile enough to swap the pineapple with apples or peaches depending on the season. The result? A beautiful, moist cake that looks as amazing as it tastes, and will impress everyone at the table.

Vegan Pineapple Upside-Down Cake

Recipe by George Zolis

5.0 from 1 vote

Course: Dessert, Lent Fasting, VegetarianCuisine: GreekDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

375

kcal

Total time

1

hour 

5

minutes

Fluffy and moist vegan pineapple upside-down cake with caramelized pineapple and cherries, made without dairy and without a mixer. An easy, impressive dessert that can also be made with apples or peaches.

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Ingredients

Metric US

• 500 g 4 cup All-purpose Flour

• 20 g 4 tsp Baking Powder

• 3 g 1/2 tsp Baking Soda

• 1 tsp 1 tsp Vanilla Extract

• 250 g 1 1/4 cup Sugar

• 200 g 3/4 cup Orange Juice

• 200 g 7 oz Margarine, melted

• 560 g 20 oz Pineapple Slices (1 can – reserve syrup)

• 20 20 Maraschino Cherries

How to make the Vegan Pineapple Cake

• For the Caramelized Pineapple Layer
• Melt sugar in a pan over medium heat until fully dissolved.
• Lightly grease a 28 cm baking pan and pour the caramelized sugar into it. Let it cool.
• Once set, arrange pineapple slices over the caramel, placing a candied cherry in the center of each.
• For the Cake
• In a bowl, mix melted margarine and sugar until combined.
• Add vanilla extract and pineapple juice from the can, stirring well.
• In a small bowl, mix orange juice and baking soda, then add to the batter.
• Separately, combine flour and baking powder, then gradually fold them into the wet ingredients. Mix until smooth.
• Pour the batter over the caramelized pineapple and tap the pan lightly to spread it evenly.
• Baking & Unmolding
• Preheat the oven to 160°C / 320°F (fan mode) and bake for 45 minutes.
• Once baked, immediately flip the cake onto a serving plate while still warm.

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The pineapple upside-down cake is one of the most beloved retro desserts, tracing its popularity back to the 1950s and 1960s when fruit-topped cakes were all the rage.

In our version, this classic treat gets a vegan makeover — no eggs, no dairy — yet it still comes out perfectly soft and moist thanks to fresh orange juice and the natural sweetness of pineapple.

The caramel layer at the bottom (which becomes the top after flipping) adds a beautiful glossy finish and rich flavor that pairs perfectly with the fruit.

This cake is ideal for Lent, for those with dairy intolerance, or anyone who simply loves a light and fruity dessert. It can be enjoyed warm or at room temperature, and served with shredded coconut or even ice cream (if not observing a vegan diet).

You can easily switch up the fruit — try peaches or apples for a different twist. Once you make it, it’s sure to become one of your go-to recipes!