Vegan Pineapple Upside Down Cake - fat free 1

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 249.3
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 306.8 mg
  • Total Carbs: 61.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.7 g

View full nutritional breakdown of Vegan Pineapple Upside Down Cake - fat free 1 calories by ingredient
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adapted from an online one I found adapted from an online one I found
Number of Servings: 8


    Flour, white, 1.5 cup
    Granulated Sugar, 1 cup
    Baking Soda, 1 tsp
    Salt, .5 tsp
    Pineapple, canned, 2.25 cup (20 oz can), crushed, sliced, or chunks (reserve the juice for use in the cake batter)
    Applesauce, unsweetened, .33 cup
    Lemon juice, 2 tbsp
    Brown Sugar, .25 cup, unpacked
    Vanilla Extract, 2 tsp (or coconut extract, or rum)


When making a half-batch I actually keep all the soda, salt, and lemon juice the same... so you may wish to double these in the full batch of this cake. This is a very sugary cake so even though it is technically fat-free... it is not a free food. =) But it's nice for an extra special treat.


Preheat oven to 350 and spray your pan. I'd use a large cast iron skillet (or halve the recipe and use a 9-10" one).

Arrange pineapple slices in the pan (and maraschino cherries &/or pecans if using - not included in nutritional values here) and set aside.

Mix up the cake batter with everything else except the brown sugar. If you didn't get about a cup of juice from your canned pineapple then make up the difference with water (or you can use lemon or orange juice).

Don't over-mix, quickly stir the batter up and pour the batter carefully over the slices. Bake for 25-35 minutes or until done. Let rest in the pan for a few minutes then flip the cake onto a plate and sprinkle the brown sugar on while it's still very hot. Let the cake cool for at least 15-20 minutes, and serve.

Serving Size: 8-12 servings

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