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Light Pineapple Upside Down Cake

User Rating 3 Star Rating (2 Reviews)

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Pineapple upside down cake
Peter Williams/Photolibrary/Getty Images

This recipe is significantly lower in fat than traditional pineapple upside down cake, and it's dairy-free and egg-free, too! This cake is delicious both warm and cold, and it makes a terrific sweet snack.

Makes one 9" cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 1 cup packed dark brown sugar, divided
  • 8 oz. fresh pineapple slices
  • 3 T. Egg Replacer
  • ¼ cup hot water
  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 ½ t. baking powder
  • 1 t. baking soda
  • ½ t. salt
  • ¼ cup agave nectar
  • 3/4 cup lite coconut milk
  • 1 6oz dairy-free vanilla soy yogurt
  • 2 T. canola oil

Preparation:

1. Preheat the oven to 375. Lightly oil a 9” round cake pan and line with parchment. Lightly oil the parchment paper. Sprinkle the oiled paper with ¼ cup of the dark brown sugar, arrange the pineapple slices on top of the sugar, and set aside.

2. In a small cup or bowl, combine the Egg Replacer and hot water until the mixture is gooey and congealed. Set aside.

3. In a medium-sized mixing bowl, sift together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt and dark brown sugar. In another small bowl, mix together the Egg Replacer mixture, agave nectar, lite coconut milk, dairy-free vanilla soy yogurt and canola oil. Add the wet ingredients to the dry, mixing until just combined. Pour the batter over the pineapple slices and bake until firm to the touch, about 35 minutes. Allow the cake to cool for 20 minutes on a wire cooling rack until turning out onto a serving platter. Serve warm or cold.

User Reviews

Reviews for this section have been closed.

 1 out of 5
Awful!, Member Camelotsunrise

The only modifications I made to this recipe was to add 1/4 cup ground walnuts which I sprinkled over the pineapple slices before adding the batter. After 35 minutes of baking, the middle was still very much liquid. I turned the heat down to 300 degrees and baked for another 15 minutes. The cake is waaaaaay too sweet. I like agave syrup for many things, but in this recipe it just doesn't work. The cake is still too pudding like in the middle and has an awful after taste, like cheap sugar substitute. This was a big disappointment.

2 out of 2 people found this helpful.

See all 2 reviews

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