Easy and Healthy Upside-Down Pineapple Cake

Simple to make and optionally oil-free, this sunshiny beauty is deliciously dessert but light and wholesome enough to be a “healthy” coffee cake brightening up breakfast or brunch!

When the world feels upside-down, sometimes the best we can do to set things feeling a little more right is to embrace the simple joys at hand. For me, once of those is absolutely baking—less for eating the bakes, more for the sharing of them. Also high up in appeal is the pure, therapeutic enjoyment of the process. This simple recipe doesn’t take much time or effort, but the whisking, mixing, stirring, and pouring is plenty relaxing, and the best part? You can’t help but feeling a burst of internal sunshine when you pull your flipped baking pan to reveal warm, meltaway pineapple smiles.

A little history of upside-down cake

Given my longtime healthy baking foodie obsession, you’d think I’d have baked a fruit-filled assorment of upside-down cakes by now, but no. In fact, this experiment was my very first upside-down cake ever, and it wasn’t even supposed to happen. It was Easter weekend, and I’d intended to make a pineapple fried rice, reserving a little bit of pineapple for our traditional Easter carrot cake. For various trivial reasons, the fried rice didn’t happen, the carrot cake was delayed, and I became randomly fixated on the idea of an upside-down pineapple cake, naturally sweetened and oil-free.

When it comes to upside-down cakes, pineapple is easily the go-to association. The moist, tropically-sweet treat soared to popularity largely owing to a Dole Pineapple recipe contest attracting thousands of submissions back in 1925. Apparently the dessert’s true origin dates back to the Middle Ages, however, when people cooked in cast iron pans over open fires. Apples, cherries, berries, and stone fruits were, and are, a perfect match for this cooking method, with the bubbling fruits naturally forming a delectable, caramelized topping when turned onto plates. In America, prior to the famed competition/advertising scheme, popular “upside-down” cakes typically featured apples and plums.

Making and varying this cake

Although I was going for an oil-free bake here, I did give the pan a light coating of cooking spray on which I sprinkled the coconut (or brown) sugar, placing the peaches on top. You could probably spread a thin layer of date caramel on the bottom of the pan with lovely results as well. I used fresh pineapple, and for convenience went with slices from the easy wedges sliced after peeling and cutting away the core. If you love that traditional look of rounds, feel free to use canned.

In place of oil and eggs, I used unsweetened applesauce and a chia egg. I also added a little bit of pineapple tidbits cut from some of the extra fruit into the batter (you’ll certainly have extra pineapple to use or freeze--fun!). I used a light amount of pure maple syrup for a dessert—half a cup—but if we’re talking breakfast cake, you could lean up further if you wanted. Date sugar would probably work well, too, but I resisted the temptation to try working with whole dates for this one, and I’m glad I did. Even low or no oil, the cake is moist enough that it could just taste too dense and even gummy. Ground ginger and cinnamon enhance the warm flavor of this, further reducing the need for added sugar.

Note of caution and encouragement: if, like me, upside-down cake baking has not been your go-to before, be prepared to get inspired! No need for icing or decorating, it’s like the one-pot meal equivalent in desserts, and it’s so versatile. I am actually a little giddy thinking about all the other flavors to try. With summer around the corner, I’m daydreaming about peach and berries, garnished with a little fresh basil. Come fall, apple will be a must. I want to experiment with flours, too—almond, oat, and spelt being first up. If this gets you feeling playful, too, please let me know what works best for you! Keep tapping into the simple joys. xo

Yield: 8

Author: Wendy McMillan

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Vegan Upside Down Pineapple Cake

Delightfully dessert but light and wholesome enough for a breakfast treat, this upside down beauty is low (or no) oil and easy to make!

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

Ingredients

• 1/2 of a medium fresh pineapple (you may use a little more or less)
• 1/4 Cup coconut or brown sugar (more if desired)
• 1 Cup unsweetened plant milk
• 1 Tablespoon apple cider vinegar
• 1 1/2 Cup white whole wheat, all-purpose, or whole wheat pastry flour
• 1 Teaspoon baking powder
• 1 Teaspoon baking soda
• 1/2 Teaspoon ground ginger
• 1/2 Teaspoon ground cinnamon
• Pinch sea salt
• 1/2 Cup maple syrup
• 1 Teaspoon vanilla extract
• 1/4 Cup light olive oil/oil of choice OR unsweetened applesauce
• Cooking spray

Instructions

1. Preheat the oven to 350 F. Set aside an 8-inch or 9-inch round cake pan. If using a springform pan, make sure it seals tightly and/or line the bottom with a circle of parchment paper that goes partly up the sided.
2. Prepare the pineapple: Remove the ends and peel, then cut into four long wedges, leaving out the core. Slice two of the wedges into roughly 1/2-inch thich slices. Of these, take a couple of slices and slice further into small tidbits, about 1/4 Cup's worth.
3. Spray a light coating of cooking spray over the bottom of the baking pan. Sprinkle the coconut sugar over the pan as evenly as possible and distribute the slices over the sugar, pulling apart slices as needed to fill in gaps. Set aside.
4. In a liquid measuring cup, combine the plant milk and Tablespoon of apple cider vinegar. Let sit while preparing the dry ingredients.
5. In a large mixing bowl, place the flour, baking powder and soda, spices, and pinch salt. Whisk to combine.
6. Add the milk mixture, maple syrup, vanilla, oil or applesauce, and the reserved pineapple bits to the dry ingredients and stir to form a batter. Pour over the pineapple slices in the pan.
7. Bake for approximately 35 minutes, or until a toothpick in the center comes out clean. Remove from the oven and let cool about 15 minutes in the pan.
8. Run a knife around the pan to un-stick the sides and place a serving plate on top of the baked cake. Quickly flip and place the plate with the cake pan turned over on a flat surface. Let sit for a minute then carefully remove from the pan. Best served warm with a scoop of ice cream or a dollop of coconut whip. Enjoy!

Nutrition Facts

Calories

193

Fat

1 g

Sat. Fat

0 g

Carbs

46 g

Fiber

4 g

Net carbs

42 g

Sugar

25 g

Protein

3 g

Sodium

200 mg

Cholesterol

0 mg