How to Make Golden Pineapple Upside-Down Cake (Egg-Free & Coconut-Free)
-
Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
-
Melt vegan butter in pan, swirl in maple syrup. Arrange pineapple rings over syrup.
-
Whip aquafaba until slightly frothy. In a bowl, combine flour, sugar, baking powder, and salt. Mix in applesauce, rice milk, vanilla, and aquafaba until batter forms.
-
Pour batter over pineapples. Bake 32-35 minutes, until golden and firm.
-
Cool for 10 minutes, invert gently to unmold. Slice and serve.
Pro Tips for Perfect Golden Pineapple Upside-Down Cake (Egg-Free & Coconut-Free)
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of vegan butter or margarine, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Golden Pineapple Upside-Down Cake (Egg-Free & Coconut-Free)?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Golden Pineapple Upside-Down Cake (Egg-Free & Coconut-Free)?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for vegan butter or margarine?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.