Vegan pineapple upside down cake
A sticky caramelised pineapple top over a soft vanilla sponge.
- Time1 hr
- LevelEasy
- Costabout £0.36 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Melt the dairy free spread and brown sugar in a small pan, then pour into a lined 20 cm round cake tin.
- 2
Drain the pineapple, keeping 4 tbsp of the juice. Arrange the rings over the sugar mixture.
- 3
Mix the flour, baking powder, bicarbonate of soda and caster sugar in a bowl.
- 4
Add the oil, oat milk, pineapple juice, vinegar and vanilla. Stir until just smooth.
- 5
Pour the batter over the pineapple and level it. Bake for 35 minutes until golden and a skewer comes out clean.
35 min - 6
Cool for 10 minutes, then turn out upside down on to a plate. Serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.