Who doesn't love a pineapple upside down cake? It's such a classic! I've been working on a vegan version of this recipe for a few weeks now and I've finally perfected it enough to share with you all! I can't wait to start sharing more recipes on here for all of you and I really hope you'll try this out and let me know how it goes! I'll keep it short and sweet, because you're here for one thing only, so keep reading for the perfect pineapple upside down cake.

What You Will Need:

9" Cake Tin

Parchment Paper
Mixing Bowl
Tin Foil

For the Topping:
60g Vegan Butter (Melted)
110g Dark Brown Sugar
Tin (or 2) of Pineapple Slices
Glazed Cherries

For the Cake:
220g Plain Flour
200g Caster Sugar
Pinch of Salt
200ml Dairy Free Milk
70ml Pineapple Juice (From the tin or fresh)
80ml Vegetable Oil
1 tsp Apple Cider Vinegar

1. Preheat your oven to 180c and line your 9 inch cake tin.

2. Melt the butter and spread it evenly at the bottom of your tin, sprinkling the dark brown sugar evenly for the glaze.

3. Place your pineapple slices and glazed cherries in the pattern shown in the picture above. (You can even cut the slices in half and put them on the sides of the tin for extra pineapple.)

4. Next, it's time to start on the cake batter. Add the dry ingredients to your bowl, making sure to whisk together until combined.

5. Adding the wet ingredients and whisking together until you get a smooth (lump free) batter.

6. Pour the batter over the pineapple slices and glazed cherries carefully, after the batter is in, tap the tin twice on your surface to remove air bubbles.

7. Pop the cake tin in the oven for 55 minutes. After 30 minutes, put some tin foil over the cake to stop the cake from browning too much and leave to cook for a further 25 minutes, leave to cool for 10 minutes before flipping it over onto your cake board (or plate) and enjoy!

If you make this, please tag me on Instagram or Twitter so I can share it!

Daisy x