Pineapple Upside-Down Cake
Pineapple Upside-Down Cake is a classic dessert commonly made to celebrate special occasions. This plant-based version uses cooked-down pineapple juice to create the perfect buttery smell and flavor without actually using butter. This cake will fill your kitchen with a mouthwatering aroma!
Prep: 1 hr
Cook: 35 mins
Yield: 8 servings
Ingredients
Ingredients
- 3 cups pineapple juice
- Pineapple slices or pieces
- Frozen raspberries
- 1 ¼ cups rolled oats
- 1 cup almond flour
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ½ cup pitted dates
- 1 Tbsp lemon juice
- 1 tsp vanilla
- 1 cup water
Instructions
Instructions
- 1. Preheat oven to 350 degrees F.
- 2. Add the pineapple juice to a saucepan and cook it down over medium heat until thick; it should measure roughly 1 cup.
- 3. Arrange the pineapple slices and raspberries in the bottom of a 9-inch silicone pan or a parchment-lined cake pan.
- 4. Pour the cooked-down pineapple juice over the pineapple slices and raspberries.
- 5. Grind the oats into a flour.
- 6. Stir both flours, baking powder and baking soda in a mixing bowl.
- 7. Blend the dates, lemon juice, vanilla and water in a blender until dates are pulverized.
- 8. Stir the blended date mixture into the flour mixture to complete the batter, then pour the batter over the pineapple and raspberries. Smooth the top with a spoon.
- 9. Bake for 35–40 minutes.
- 10. Keep in an airtight container in the fridge for up to 3 days.
Cooking Tips
Cooking Tips
- 1. If the pineapple juice does not thicken as it’s reduced, mix 1 tablespoon of cornstarch or arrowroot powder into ¼ cup of water and slowly pour it into the hot, cooked-down pineapple juice, stirring to thicken.
Copyright 2026 Center for Nutrition Studies. All rights reserved.
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