Pineapple Rum Upside-Down Vegan Cake
by Feli Chic'Cuisine
The Pineapple Rum Upside-Down Vegan Cake is a show-stopping dessert that combines the tropical sweetness of pineapple with the rich, caramelized flavors of rum and brown sugar.
This plant-based twist on the classic upside-down cake is not only visually stunning but also a delicious treat for vegans and non-vegans alike. Perfect for special occasions or as a decadent weekend indulgence, this cake is a celebration of flavor and texture.
What Makes It Special?
Tropical Vibes: The star of the cake is the pineapple, which brings a juicy, tangy sweetness that pairs beautifully with the caramelized topping. The pineapple rings create a beautiful pattern on the cake's surface, making it as pleasing to the eye as it is to the palate.
Rum Infusion: A splash of rum adds depth and warmth to the caramel topping, enhancing the tropical flavors. The alcohol cooks off during baking, leaving behind a rich, aromatic essence that complements the pineapple perfectly.
Spices elevate this cake to a whole new level, adding warmth, depth, and complexity to the flavors.
Vegan-Friendly: This cake is entirely plant-based, using ingredients like non-dairy milk and vegan butter. Despite being free from animal products, it remains moist, tender, and full of flavor.
Caramelized Topping: The bottom layer of the cake - which becomes the top when flipped - is a luscious caramel made from brown sugar, vegan butter, and rum. As the cake bakes, the caramel seeps into the pineapple, creating a sticky, gooey, and irresistible topping.
How It’s Made
Prepare the Topping: Arrange pineapple rings in a cake pan. Pour a mixture of melted vegan butter, brown sugar, and rum over the fruit to create the caramel base.
Make the Batter: Whisk together the dry ingredients (flour, baking powder, bicarbonate of soda, sugar, and spices) and combine them with wet ingredients (non-dairy milk, vanilla extract, and a bit of rum). The batter is light and fluffy, perfect for soaking up the caramel flavors.
Bake: Pour the batter over the pineapple layer and bake until golden and fragrant. The aroma of pineapple, rum, and caramel filling your kitchen is pure bliss.
Flip and Serve: Once baked, the cake is inverted onto a serving plate, revealing the glossy, caramelized pineapple topping. Let it cool slightly before slicing.
Tips for a Perfect Pineapple Rum Upside-Down Vegan Cake
1. Use fresh pineapple for the best flavor, but canned pineapple rings work well too.
2. If you prefer a non-alcoholic version, substitute the rum with pineapple juice or a rum extract.
3. Let the cake cool for 10-15 minutes before flipping to ensure the topping sets properly.
What better way to celebrate Mother's Day?
What better way to celebrate Mother's Day than with a homemade treat made by your daughter? This vegan pineapple rum upside-down cake is not only delicious, but also a symbol of my daughters' love and appreciation.
Every bite reminded me of the love and memories we share. It was such a thoughtful way to celebrate and made the day even more beautiful.
Its moist and juicy texture makes this cake an excellent choice to be served with a cup of coffee or tea. At the same time, it is a perfect dessert for any occasion, from a cozy family weekend to a festive meeting with friends. And with its vegan-friendly ingredients, everyone can enjoy a slice without any guilt or compromise in taste.
Pineapple Rum Upside-Down Vegan Cake
This cake proves that plant-based desserts can be just as indulgent and delicious as traditional ones. With its tropical flavors, beautiful presentation, and irresistible caramelized topping, this cake is a must-try for anyone who loves sweets!
Prep Time: 20 min Bake Time: 55 min
Serving: 6-8
Ingredients
For the caramel topping
60 g vegan/plant based butter
100 g brown sugar
10-12 pineapple slices (1 can x425 g)
For the cake
180 ml almond (soya) milk
1 tbsp apple cider vinegar
60 ml white rum (or pineapple juice with 1/2 tsp rum extract)
2 tsp vanilla extract
80 ml vegetable oil
220 g plain (all-pourpose) flour
200 g light brown sugar
1/2 tsp bicarbonate of soda
1 tsp baking powder
1 tsp allspice (nutmeg, cloves, cinnamon - grounded)
To serve
finely ground coconut
vegan wipped cream
Method
1. Preheat the oven to 180°C/160°C Fun (350°F / 4 gas mark). Line a springform cake pan (23 cm/9-inch) with parchment paper. In a medium bowl add the flour, sugar, bicarbonate of soda, baking powder and allspice; stir to combine. Set aside.
Prepare the Caramel Topping
2. In a saucepan over medium heat, melt the vegan butter and sugar until it turns a golden caramel colour. Pour the mixture into the bottom of the cake pan, ensuring it is covered evenly.
3. Lay the pineapple rings on top of the caramel layer, cutting some slices in half to sit along the walls of the pan, then set aside.
Prepare the Batter
4. In a small bowl, mix the almond (soya) milk and apple cider vinegar together. Let it aside for a few minutes (to curdle).
5. Add the white rum (or pineapple juice with rum extract), vanilla extract, and oil to the curdled almond (or soy) milk mixture and mix well. Combine this wet mixture with the dry flour mixture and whisk until smooth.
6. Carefully pour the batter over the pineapple slices and spread it out evenly with the back of a spoon.
Bake
6. Bake the cake uncovered for 30 minutes, then cover it with foil and bake for an additional 25 minutes. The foil prevents the cake from browning too quickly or burning.
7. To check if the cake is done, insert a skewer into the center of the sponge – it should come out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a plate or cake stand. The pineapple rings will now be on top.
Serve
8. To serve, sprinkle the top of the cake with ground coconut or serve with vegan whipped cream
Enjoy!
”A compromise is the art of dividing a cake in such a way that everyone believes that he has got the biggest piece”. - Paul Gauguin
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
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