Vegan Pineapple Rum Upside-Down Cake

by Feli Chic'Cuisine

If you're a fan of sweet and fruity desserts, then this vegan Pineapple Rum Upside-Down Cake is a must-try! Vegan Pineapple Rum Upside-Down Cake is a twist on a classic pineapple upside-down cake, and it's made with a tender and moist vanilla cake base and a sticky, caramelized pineapple topping infused with a hint of rum.

To make the cake vegan-friendly, the traditional butter and eggs are replaced with plant-based substitutes, ensuring that this dessert is both delicious and dairy-free. The pineapple rings are arranged on the bottom of the cake pan, on a caramelized buttery brown sugar sauce that provides a beautiful and flavorful topping once the cake is flipped over.

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.

Fascinating history of Pineapple Upside-Down Cake

Generally, upside-down cake has a fascinating history that dates back centuries. Although its exact origin is unclear, it is believed to have originated in Europe in the Middle Ages. At that time, cakes were typically cooked in pots, and were often topped with fruits or nuts before being inverted onto a plate.

The Upside-Down Pineapple Cake has its origins in the United States. It is a classic American dessert that became popular in the 1920s and 1930s, and it is said to have originated in the southern United States.

One theory about the origins of the pineapple upside-down cake is that it was created by Dole Pineapple Company as a way to promote the use of canned pineapple. The recipe for the cake was included on the back of the company's pineapple can label, and it became a popular dessert in households across America.

The cake is made by arranging canned pineapple rings and maraschino cherries on the bottom of a cake pan and then pouring a cake batter on top. Once the cake is baked and cooled, it is flipped over onto a plate, revealing the caramelized pineapple and cherry topping.

Although the pineapple upside-down cake is not a traditional European dessert, it has become a popular and beloved dessert around the world. Its sweet and tangy pineapple flavor, combined with its caramelized topping, has made it a timeless classic that continues to be enjoyed by people of all ages.

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. Whenever I make this cake, I am reminded of the joy and memories I have created with my daughters and cherish the special bond we share. It was a beautiful Mother's Day filled with love, laughter, and of course, cake!

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
1/2 tsp rum extract (if use pineapple juice)
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.

To make the caramel topping

2. In a saucepan over medium heat, melt the vegan butter (plant based) 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.

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. To the curdled almond (soya) milk mixture, add the white rum or pineapple juice with rum extract, vanilla extract and oil. Pour into the dry flour mixture and whisk to combine. Pour the batter over the pineapple slices and smooth down with the back of a spoon.

6. Bake uncovered for 30 minutes, then cover with foil and cook for a further 25 minutes. The foil will stop the cake from browning too soon and burning.

7. Use a skewer to test if the cake is ready by poking through the centre of the sponge – if it’s done it will come out clean. Let the cake cool in the pan for 10 minutes. Turn it onto a plate or cake stand - the pineapple rings are now on top of the cake.

8. To serve, sprinkle the top of the cake with ground coconut or serve with vegan whipped cream