Eosinophilic Esophagitis Friendly Vegan Pineapple Upside Down Cake
Total time1 hr 10 min
Prep time20 min
Cook time40 min
4.7(24)
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Learn more →Ingredients
8 servings
For the topping
- 3 tbsp vegan butter, melted
- ½ cup packed light brown sugar
- 1 can (20 oz) pineapple rings in juice, drained, juice reserved
- 8 maraschino cherries, drained
For the cake
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup organic cane sugar
- ½ cup reserved pineapple juice
- ⅓ cup neutral oil (such as canola or vegetable oil)
- ¼ cup plant-based milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease the sides of a 9-inch round cake pan.
- 2
Pour the melted vegan butter into the bottom of the prepared pan and tilt to coat evenly. Sprinkle the brown sugar in an even layer over the butter.
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