Upside Down Pineapple Cake

First time doing an Upside-down Pineapple Cake and it has SUCCESSFUL! The cake is perfectly sweet, juicy and moist. It was very easy and quick to prepare.

As a healthy vegan, you know that I try to do balanced and macro friendly recipes. I adapted the recipe from Connoisseurusveg. Instead of adding more sugar or oil to the bottom of the baking pan with the pineapples, I chose to use a little bit of organic agave and sprinkle lots of cinnamon and ginger. This spiced the pineapples enough to give the perfect caramelized taste. For your surprise, this cake has 4 g of fat, 25 g of net carbs and 13 g of protein!!!


Yield: 8 pieces

For the bottom:

cinnamon and ginger to taste

enough pineapples to cover the bottom of the baking pan

For the cake:

1 cup flour

1/3 cup pea protein

1 tsp bakin gpowder

1/4 tsp salt

1/4 cup organic agave

1 T organic coconut oil

1/2 cup pineapple juice

water or vegan milk as needed


1- Turn on the oven at 350F.

2- In a greased round baking pan, sprinkle the cinnamon and ginger and add the pineapples.

3- In a big bowl mix all of the dry ingredients and then, add on the liquid ingredients until everything is well mixed.

4- Pour the cake mixture in the baking pan that already has the spices and pineapples.

5- Bake for 30 mins.

6- One done, remove from the oven, let cool for a bit and enjoy!

Nutritional facts:

4.75g Fat     25.37g Net Carbs     13.5g P