How long does double layer pineapple upside down cake [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make double layer pineapple upside down cake [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Is double layer pineapple upside down cake [vegan] soy-free?

This recipe contains soy. For a soy-free version, use tamari or coconut aminos instead.

Why is double layer pineapple upside down cake [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does double layer pineapple upside down cake [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

9.9K Views 11 months ago

Double Layer Pineapple Upside Down Cake
[Vegan]

NH By: Nikki Haney

Author Bio

Southern born and Brooklyn based, Nikki is the founder of The Tolerant Vegan where she... Read More

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Pineapple

Double Layer Pineapple Upside Down Cake [Vegan]

Dairy Free

Vegan

Pineapple upside down cake is one of my favorite cakes for summer. The caramelized brown sugar that coats the top compliments the tangy pineapple slices as if they were made for each other. This cake is moist and dense, meaning that you can make it 2-3 days ahead of time... Read More

Ingredients You Need for Double Layer Pineapple Upside Down Cake [Vegan]

1/4 cup grape seed oil
3 cups plus 1 tablespoon all-purpose flour
1 cup vegan butter softened, plus 1/2 cup, melted
2 1/4 cups vegan refined sugar
1 1/4 cups unsweetened apple sauce
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon sea salt
1 1/4 cups plain soy milk
2 tablespoons distilled white vinegar
1 1/2 cups vegan brown sugar
16 pineapple slices, either fresh or canned
16 pecans

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How to Prepare Double Layer Pineapple Upside Down Cake [Vegan]

Preheat your oven to 350 degrees Fahrenheit
Coat two round cake pans with grape seed oil and sprinkle with 1 tablespoon of all-purpose flour.
Divide the brown sugar evenly between each pan, coating the bottoms.
Pour the 1/2 cup of melted Earth Balance over the brown sugar. Not all of the sugar will be coated with Earth Balance, but that's okay. It will spread out as it bakes.
Place one pineapple slice in the center of each pan.
Place the remaining pineapple slices in a circle around the edges of the pans, and place one pecan inside of each pineapple slice.
In a small bowl, stir together the soy milk and 1 tablespoon of distilled white vinegar and set aside.
In a separate bowl, use a hand mixer to beat the Earth Balance until creamy, around 20 seconds.
Add in the refined sugar and mix on low-medium speed for 30 seconds.
Add the apple sauce and vanilla to the sugar mixture and stir until combined.
In a large bowl, whisk together the 3 cups of all-purpose flour, baking powder and sea salt.
Add the dry ingredients to the wet ingredients, also adding in the soy milk (it should be thick now with a consistency similar to buttermilk), and mix on low-medium speed until combined.
Stir in the remaining 1 tablespoon of distilled white vinegar.
Pour the cake batter over top of the pineapples, distributing the batter evenly between the two pans.
Bake for 40 minutes or until a toothpick can be inserted into the center of each cake and removed cleanly.
Allow the cakes to cool in their pans for 10 minutes.
Invert the cakes onto a wire rack until they are completely cool.
Stack one cake on top of the other to create your double layer masterpiece.

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