Pineapple and Rum Upside-Down Cake

Servings: Serves: 8

Nutritional Information:

Per serving (152g)

Calories 408, Fat 16g, Saturates 1.9g, Carbohydrate 64g, Sugars 42g, Fibre 1g, Protein 3.3g, Salt 0.44g


For the caramel topping

100g (1/2 cup)
10-12 tinned

For the cake's wet ingredients

For the cake's dry ingredients

You will also need

For greasing
Dairy-free butter or spray oil
8-inch cake tin, must not be springform



Grease a 9-inch cake tin and preheat the oven to 180°C/350°F/Gas 4. To make the caramel topping, melt the dairy-free butter and sugar in a saucepan over a medium heat until it turns a golden caramel colour. Pour the mixture into the bottom of the cake tin, ensuring it is covered evenly.


Lay the pineapple rings on top of the caramel layer, cutting some slices in half to sit along the walls of the tin, then set aside.


In a small bowl, mix the soya milk and apple cider vinegar together, leaving it to curdle for a few minutes.


Add the flour, sugar, bicarbonate of soda, baking powder and allspice to a mixing bowl and stir to combine.


To the now curdled soya milk and vinegar mix, add the rum or pineapple juice, vanilla extract and oil, then pour into the dry flour mixture, and whisk to combine. Pour the batter over the pineapple slices and smooth down with the back of a spoon.


Bake uncovered for 30 minutes, then cover with foil and cook for a further 25 minutes. The foil will stop the cake from browning too soon and burning.


Use a skewer to test the cake is ready by poking through the centre of the sponge – if it’s done it will come out clean. Let the cake cool in the tin for 10 minutes before turning onto a plate or cake stand, so the pineapple rings are now on top of the cake.


Sprinkle the top of the cake with dessicated coconut, to serve.


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