The Eggless Tort

A New York lawyer's adventures with animal-free eating

Vegan Pineapple Upside Down Cake

Adapted from a recipe found on

Pineapple Upside Down Cake

1 1/2 cups flour
1 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup pineapple juice and water mixture
1/3 cup oil
1 tbsp. white vinegar
1 20 oz can pineapple rings (or chunks) in unsweetened pineapple juice
1/2 cup brown sugar (unpacked)


Preheat oven to 350 degrees.

Mix flour, sugar, baking soda, and salt in a large bowl.

Pour juice off can of pineapple into 1 cup measuring cup–it should be about 3/4 cup juice.   Add water to make 1 cup.  Combine oil, vinegar and juice.

Put the pineapple rings into the bottom of your pan (I usually use the extra large cupcake pans, because a pineapple ring fits perfectly in the bottom). Use whatever pan you like, but adjust the cooking time accordingly.  Sprinkle brown sugar over the pineapple.

Quickly mix wet ingredients into dry, stirring to combine ingredients well, then pour the mixture into the pan on top of the pineapple/brown sugar mix.

Bake for 22-32 minutes (depending on which type of pan you used) or until golden on top and a toothpick inserted in the center comes out clean.

Let cool and loosen sides of cake from pan.  Place plate over the pan, then flip the pan and plate over so the plate and cake are on the bottom, then remove the pan.


2 responses to “Vegan Pineapple Upside Down Cake

  1. Meredith September 10, 2010 at 9:25 am

    This looks delicious! I LOVE the pineapple upside down muffins – too cute!

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