Pineapple Upside-Down Cake | Healthy Vegan Holiday Recipes

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Today I'm sharing my easy to make and healthy version of a Pineapple Upside Down Cake. This version isn't loaded with butter and oil like the traditional recipes. My cake includes healthy options and it turns out moist, fluffy and delicious.

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- 1/4 cup apple sauce
- 1/3 cup Brown sugar or Maple Sugar
- Pineapple slices

Cake Ingredients:

- 1/2 cup Soy Milk + 2 Tbsp.
- 1 tsp. Apple Cider Vinegar
- 1/4 pineapple juice
- 1/2 cup apple sauce
- 1 tsp. Pure Vanilla extract
- 1/2 cup sugar
- 1 1/2 cups flour
- 1 1/2 tsp. Baking powder
- 1 flax egg = 1 Tbsp. Flax meal & 3 Tbsp. Water. Combine, set aside and allow to thicken.


1. Preheat oven to 350°F
2. Make the topping and add to the bottom of a 9 inch round baking pan. Arrange pineapple slices around the pan as well.
3. Next you’re going to make your flax egg. Add 1 tablespoon of flaxseed meal into a small bowl and 3 tablespoons of warm water. Combine well and set aside to thicken up.
4. Next add the milk, apple cider, pure vanilla extract, sugar and applesauce. Mix well.
5. Next add the flax egg to the wet ingredients and combine it well.
6. Now in a large bowl combine all your dry ingredients be sure to mix it well.
7. Transfer all the dry ingredients into the wet ingredients and combine.
8. Pour over the pineapple rings in the pan and evenly distribute the batter out.
9. Bake for 35 to 40 minutes in a 350°F oven.
10. Once it’s baked allowed to completely cool before transferring to a plate or serving dish. Once it’s cooled you can place a plate on top of the pan and flip it over. The cake should slide out easily if you have a nonstick pan if not you may have to pre-oil your pan in order to ensure the cake can be removed easily.

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