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Egg-Free, Dairy-Free Pineapple Upside Down Cake


Updated January 03, 2012

Egg-Free, Dairy-Free Pineapple Upside Down Cake

A retro, yet still delicious pleasure.

Jeanette Bradley, licensed to About.com
This egg-free pineapple upside down cake can be made fully vegan by using milk and butter substitutes, or adapted for other diets by using dairy products. The end result is a delicious cake for snacking, dessert - or even breakfast, if you dare.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 9 servings


  • Topping:
  • 1 cup brown sugar
  • 4 Tablespoons butter or butter substitute (dairy-free margarine or palm oil shortening)
  • 1/2 of a ripe pineapple, roughly chopped (about 3 cups)
  • Cake:
  • 4 Tablespoons butter or butter substitute
  • 1 cup white sugar
  • 1/2 cup applesauce
  • 1/2 cup milk (rice, soy, or coconut)
  • 2 cups flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon


Preheat oven to 350 degrees. While heating, place brown sugar and 4 Tablespoons of butter or butter substitute in a 9 inch square pan. Place in oven for 5 minutes or until butter product has melted. Stir sugar and butter product together in pan, and then spread a layer of pineapple on top. Set aside.

In a separate bowl, cream together remaining butter product and sugar. Mix in applesauce and milk substitute. Dump flour, baking soda, baking powder, and cinnamon on top of the wet ingredients. Gently mix together until dry ingredients are just moistened. Batter will be thick.

Spoon batter on top of pineapple in baking pan. Gently smooth top. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted in the top comes out clean.

To serve, cut into 9 squares. Gently lift cake slice out of pan and invert on serving dish. Serve warm or room temperature.

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