The Pineapple Upside-Down Cake is among my favorite cakes, which immediately brings me back to family snacks and my mother who left me the recipe that you can find here. The characteristic of the pineapple cake is the caramel that envelops the slices of canned pineapple and makes the flavor of this cake unique while keeping it soft inside.
With changing times and the desire for varied diets, for my sister-in-law who became vegan over the years, I wanted to try making an egg-free and butter-free pineapple upside-down cake. I must say that the taste is very much like the classic cake, the inside remained moist, and the classic pineapple and caramel topping is the same, so I decided to share with you the recipe to prepare this cake in a vegan version.
For lovers of vegan and sugar-free desserts that are always tasty to sweeten every day, I also remind you
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 10 slices
- Cooking methods: Oven
- Cuisine: Italian
- Energy 296.01 (Kcal)
- Carbohydrates 52.40 (g) of which sugars 32.92 (g)
- Proteins 2.44 (g)
- Fat 10.08 (g) of which saturated 1.36 (g)of which unsaturated 8.24 (g)
- Fibers 0.63 (g)
- Sodium 3.01 (mg)
Indicative values for a portion of 108 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 tablespoons sugar (for the caramel)
- 5 slices pineapple, canned
- 1 cup pineapple juice (syrup from the can)
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1/3 cup potato starch
- 1 packet baking powder
Tools
To prepare the caramel, I suggest using a good non-stick saucepan, and for baking, a 8-inch springform pan.
- 1 Saucepan
- 1 Springform Pan
Preparation
The steps for this cake are two: first, prepare the caramel and place it at the bottom of the pan along with the pineapple, then proceed with the batter, which really takes just three minutes to prepare.
In a non-stick saucepan, place three tablespoons of sugar and set it over moderate heat, leaving it untouched until it begins to darken. At this point, gently stir it without letting it cool, so that all the sugar takes on the typical brown color of caramel. Pour the caramel at the bottom of a pre-greased cake pan and arrange the pineapple slices as shown in the photo; don’t worry if the caramel hardens when it comes into contact with the cold pineapple, as it will melt again in the oven.
Now we can move on to preparing the cake batter: in a glass bowl, add all the ingredients in the following order: pineapple juice, oil, flour, sugar, potato starch, and baking powder. I also chopped two slices of pineapple, then mix everything with an electric whisk or by hand and pour the batter into the cake pan over the caramelized pineapple slices.
Bake in a preheated oven at 340°F for 40 minutes, but always remember to do the toothpick test before removing it from the oven.
Once the cake is well-cooled, run a knife around the edge of the pan, open the springform, and invert it onto a serving plate, and your pineapple upside-down cake will be ready to enjoy.
NOTES
The pineapple upside-down cake keeps well at room temperature for a few days if kept covered.
If you liked the recipe or have questions, feel free to comment here or on social Facebook, Pinterest, Instagram and Twitter.
The pineapple upside-down cake keeps well at room temperature for a few days if kept covered.
If you liked the recipe or have questions, feel free to comment here or on social Facebook, Pinterest, Instagram and Twitter.
