Posts tagged cake

Luscious Vegan Pineapple Upside Down Cake

Pineapple Upside Down Cake

Vegan Pineapple Upside Down Cake

Saturday, I went to a Christmas party at my boyfriend’s parents’ house. His mom, Sherry, made a fantastic vegan pineapple upside down cake based on a recipe she found on VegWeb (recipe by user BayPuppy.) The cake was so good, everyone was raving about it. It was moist, held its shape very well, and it made a beautiful centerpiece to the buffet.

The recipe calls for pineapple chunks and does not call for maraschino cherries, but I think the whole pineapple slices and cherries add great color and texture to the cake.

Thanks for the delicious meal, Sherry!

Here is the recipe reposted from VegWeb:

Ingredients (use vegan versions):

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (20 ounce) can pineapple chunks in unsweetened pineapple juice
  • 1/3 cup oil
  • 1 tablespoon white vinegar
  • 1/4 cup unpacked brown sugar


1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, baking soda, and salt. Pour juice off can of pineapple into 1 cup measuring cup-it should be about 3/4 cup juice. Add water to make 1 cup. In a separate bowl, combine the pineapple juice, oil, and vinegar.

2. Dump pineapple chunks into the bottom of a 12″ spring form pan (you could use an 8″ x 8″ or other sized spring form, just adjust cooking time). Sprinkle with brown sugar.

3. Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps.  Pour into pan on top of the pineapple/brown sugar mix.

4. Bake for 25 to 35 minutes, or until golden on top and a toothpick inserted in the center comes out clean. (Baking time will depend on pan size) Let cool and loosen sides of cake from pan. Remove side ring and place serving plate on top. Flip cake over onto serving plate and remove pan bottom.

Eat. Yumm.

Source of recipe: This is a modification of Jeanne’s White Cake recipe I found here under Wedding Recipes.  This cake turned out well so I thought I would share!  This makes a pretty sweet, moist cake.  You can replace the juice with just water if you are concerned about it being “too sweet”.

Makes: 8 to 12 servings, Preparation time: 10 minutes, Cooking time: 25 to 30 minutes

Easy Vegan Chocolate Cupcakes

Chocolate Cupcake

Vegan Chocolate Cupcake with Cream Cheese Frosting

My lovely friend Jessica passed along her mom’s vegan chocolate cake recipe. Last night, I used it to make 12 cupcakes that are absolutely scrumptious. They’re moist and light, and unlike some other vegan cake recipes I’ve tried, these rose nicely and they don’t crumble or fall apart in your hands. What’s more, this recipe doesn’t call for any of the less common vegan ingredients, so you probably already have all of the items  in your cupboard. I didn’t have a flour sifter handy, so I just used a whisk to combine the dry ingredients. The only other changes I made were topping with Pillsbury Cream Cheese Frosting (yep, it’s vegan!) and sprinkling some Sugar In The Raw on top. Thanks, Julie!

Sift together:
1 1/2 cups flour
1 cups plus 2 tbsp. sugar
6 tbsp. unsweetened, non-alkaline (natural) cocoa powder
1 tsp. baking soda
1/8 tsp. salt

Combine and add:
1 cup water
1/4 cup vegetable or canola oil
1 tbsp. white or cider vinegar
2 tsp. vanilla extract

Stir until smooth.  Spread into a greased and floured 8 inch pan.  Bake at 350 degrees for 25-30 minutes, until toothpick inserted into the center comes out clean.  Remove from pan.  Serve dusted with powdered sugar.
If making cupcakes, pour into 12 cupcake liners and bake about 20 minutes.

Vegan Butterscotch Cheesecake

Vegan Butterscotch Cheesecake

Vegan Butterscotch Cheesecake

I hope everyone had a wonderful Thanksgiving and was able to spend time with their families. I had a great time at my sister’s house, with a feast fit for 2 vegans, 6 vegetarians, and 4 meat-eaters. For Thanksgiving dessert, I made this vegan cheesecake recipe that I found on Alicia Silverstone’s website, The Kind Life. Originally a pumpkin cheesecake recipe, I adapted it to suit my butterscotch craving. Of course, you can make your own pie crust if you want, but I didn’t have the time so I bought a delicious pre-made Arrowhead Mills graham cracker pie crust. Here is the cheesecake recipe with my alterations:


  • 1 package silken tofu (roughly 14 oz.)
  • 8 oz. Tofutti vegan cream cheese
  • 1 package vegan butterscotch chips (I found that Food Lion and Lowe’s Foods brand butterscotch chips are vegan, but Nestle’s are not, so double check the package)
  • 1/4 cup agave nectar
  • dash ground nutmeg
  • dash ground cinnamon


  • Puree all ingredients in food processor until very smooth, about 3-5 minutes.
  • Pour into crust and bake at 350 F for 50 minutes.
  • Chill completely in refrigerator at least 3 hours, up to overnight.

This is a fantastic dessert, and pretty simple if you go with the pre-made crust. It doesn’t have the exact consistency of cheesecake; I would say it’s more like if cheesecake and flan had a baby. Yum!

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