Pineapple Upside Down Cake
Pineapple Upside Down Cake is a classic cake that I remember my mom making on special occasions when I was a kid. So I decided to make a Plant Based Vegan, Gluten Free version of it for you all to enjoy. Cooked down pineapple juice gives it that buttery smell and flavor without actually using butter. This recipe is mouthwateringly delicious!
Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy
Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy
Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy
- 3 cups pineapple juice
- sliced pineapple rings , or pieces for "top" of cake
- frozen raspberries
- 1 ¼ cups organic rolled oats
- 1 cup almond flour
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ cup deglet dates
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 cup water
- Before making the cake, cook the pineapple juice down in a saucepan on medium heat. Cook until it measures roughly 1 cup (236ml).
- Preheat oven to 350°F.
- Arrange the pineapple and raspberries in the bottom of a 9 inch silicone pan or parchment lined cake pan.
- Pour the cooked down pineapple juice over the pineapples and raspberries.
- Grind the oats into a flour.
- Stir together the flours, baking powder and soda in a mixing bowl.
- Blend the dates, lemon juice, vanilla and water in a blender until dates are pulverized.
- Stir the blended date mixture into the four mixture.
- Gently pour mixture over the pineapple and raspberries.
- Smooth the top with the spoon.
- Bake for 35-40 minutes.
- Keep in an airtight container in the fridge for up to 3 days.
Love this FREE recipe? Help us make more!Become a Supporting Member today!
Calories: 204kcalCarbohydrates: 31gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 0.01mgSodium: 189mgPotassium: 224mgFiber: 4gSugar: 16gVitamin A: 5IUVitamin C: 10mgCalcium: 96mgIron: 2mg
I appreciate that you give the weight of the dates. I buy mine already blended into a paste from a Mediterranean grocery (the cheapest way to get dates around me), so it is much easier to use the proper amounts instead of guesstimate g. I was just thinking of making an upside down cake.
oo this looks delicious! is it freezable or would it most likely go soggy? if not, would it keep for a few days in a tin/fridge?
sorry i wrote the above comment then saw at the bottom of your instructions about storing it in the fridge for a few days which answered my second question!
I can’t have nut flour. Can you recommend a substitute?
You can make it will all oat flour but it is a bit heavy.
Tigernut flour is a good replacement for almond flour.
cathy fisher of straitupfood always does a combo of oat and millet flours and they work great
My pineapple juice reduced to one cup but never thickened so the cake was all watery and never set. Any suggestions?
You can mix 1 tablespoon of cornstarch or arrowroot powder into 1/4 cup of water and slowly pour it into the hot cooked down pineapple juice while stirring to thicken.
This recipe was great! I’ve been looking for a healthy pineapple upside down cake recipe and this was perfect. My kids loved it too! Thank you
You’re missing a step, but I assume the mixture in step 8 is that you’ve combined the blended date mixture with the flour mixture?
Yes you are right. Thanks for letting me know. Got it corrected.
This is in the oven now. I am so looking forward to it. I probably should have mixed up a slurry with cornstarch to add to the reduced juice but I had already added it to the baking pan before I read the comment. I may need to leave in the oven a bit longer. I’m sure it will be delicious, but maybe just a bit wetter.
Delicious, yummy cake. Took a long time to reduce 3 cups of juice to one cup, but after that it was quick and easy to make. Love the use of frozen raspberries in place of cherries, They looked perfect. Thank you for this pretty, creative, delicious recipe.
This was one of the best desserts I’ve made so far. Tasty desserts have been the hardest thing for me over the 1 1/2 I’ve been plant based. None of them seem to do it for us but this was fantastic!! Pineapple upside down cake was my husband’s favorite as a kid and he liked this. I WILL be making this again! Thank you so much Jill!!! Appreciate all your hard work.
That makes me so happy =) Thank you for sharing that with me
Thank you for the recipe! I’ve made twice, and both times the flavor was delicious but the pineapple juice didn’t work for me. It didn’t turn into “caramel” like it did in yours. It was kind of wet and mushy. What am I doing wrong? I’ll keep trying it until I get it right!
You can always add a little cornstarch mixed in a little water to thicken the juice.
This was wonderful! It came out perfectly. It was a great hit with even my non Whole Food Plant Based Friends! Thank you again for the great recipe!
I have already made oat flour. To skip the step of grinding the oats into flour, how much flour does that come to if I just measure it in from the bag of oat flour? Thank you.
It is just slightly more flour so 1 1/3 cups
Thank you for developing this recipe! I have tried a few other oil-free plant based pineapple cakes, but they were all a little short of the mark, and I’ve never seen one that avoids . This recipe checks all of the boxes, and I will definitely be making it again!
I ended up reducing my pineapple juice to almost syrup consistency (no cornstarch needed, just a little more time on the stove). It was probably less than 1 cup, but I still found it more than enough to coat the pineapple and bottom of the pan. I think the consistency is more important than the amount.
Nice topping and moist cake.
Would a springform pan work? 🙂
Can I use rice flower to sub the almond and use some oat flower 🤷♀️
I haven’t tried it so I’m not sure how it will work, sorry