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Pineapple upside down cake (vegan, gluten-free & refined sugar-free)

This upside down pineapple cake is scrumptious, so fragrant, moist, soft and delicious. And the pineapple slices on top make it simply beautiful.


  • 400g fresh pineapple cut and slice into 1/4-inch-thick

Dry ingredients

  • 2 cups gluten-free flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup unrefined coconut sugar
  • Pinch of salt

Wet ingredients

  • 1/2 cup coconut oil
  • 1/2 cup water
  • 2 tsp pure vanilla extract
  • 1 cup almond milk or unsweetened sot milk
  • 2 tsp apple cider vinegar


  1. Preheat the oven to 180 degrees Celsius. Line a 8x8 round cake tin with parchment paper.

  2. Slice the pineapple. Arrange pineapple on top of parchment paper in concentric circles, overlapping pieces slightly.

  3. Cake batter, In a mixing bowl combine all dry ingredients. Add wet ingredients and mix just until smooth, about 1-2 minutes.

  4. Spoon cake batter on top of the pineapple and spread into an even layer. Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.

  5. Allow to cool in the tin on a wire rack for 10 minutes, then turn the cake upside down and remove the parchment paper. 

  6. Drizzles over a sticky rice malt syrup. Slice and serve. 

    The cake is best served on the day it is made, but can be stored in an airtight container for up to 2-3 days.