Vegan Pineapple Upside-Down Cake
Description
Perfectly moist and with just the right amount of sweetness, this vegan pineapple upside-down cake is easy to make and perfect to serve after any meal.
Ingredients
•
1 (20 ounce) can pineapple chunks in juice
•
1/4 cup unpacked brown sugar
•
1/3 cup vegetable oil
•
1 1/2 tablespoons vanilla extract
•
1 tablespoon white vinegar
•
1 1/2 cups all-purpose flour
•
1 cup white sugar
•
1 tablespoon ground cinnamon
•
1 teaspoon baking soda
•
1/2 teaspoon salt
•
1/4 cup water, or as needed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
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.
3
Combine pineapple juice mixture with oil, vanilla, and vinegar in a bowl.
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.
5
Bake until the top is golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
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.