Vegan Pineapple Upside Down Cake Trifle
Hello & Happy Thursday!!
I don’t know about you, but when it comes to food I go the phases. Sometimes it’s pizza, pasta, burgers, but whenever I fall back in love with a food concept, there is guaranteed to be a slew of them one after another.
As of lately, I’m in a trifle obsession phase!
Many are probably indifferent about this concept. Is it a pudding, is it a cake, I just don’t get it. For myself its my absolute cup of tea for various reasons. I love texture, I get bored wth just cake, I love coconut whip, adore the aesthetic appeal when in a dish, its more effortless to enjoy right out of a serving dish, and is altogether just more fun than these components separately.
The key to the perfect trifle, is the cake. I’ve explored various approaches to vegan cake and it can be a daunting experience. Using a vegan egg is hit or miss if the ingredients are not just right. However, THIS recipe for a traditional vanilla cake turned out fabulous. It’s light, fluffy, holds together, and is now my go to for any vegan cake base.
If you’re not a fan of pineapple in desserts, don’t stress, because neither am I. There is something about this combination though that I’m just completely enamored with. So much that I crave it every morning lol, just a bite though! (I think this may be my personal trifle fave as of yet!)
If you love effortless vegan concepts, coconut whip, pineapple or just modern vegan eats.. You have to try this recipe for vegan Pineapple Upside Down Cake Trifle!!
Why this recipe rocks:
Tons of flavor
Great for entertaining
Perf for any season
Non vegan approved.
Yields 6 to 8 cups
1 hrPrep Time
40 minCook Time
1 hr, 40 Total Time
- 1 1/2 cups vegan butter
- 1 cup sugar
- 4 tbsp Follow Your Heart vegan egg powder (combined with 1/2 cup almond milk or lime juice)
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 3 cups all purpose flour
- 1/4 tsp baking soda
- 2 3/4 tsp baking powder
- 1 can pineapple
- 1 cup coconut sugar or brown sugar
- 1 cup vegan butter
- 1/3 cup pineapple juice fluid
- 2 tbsp corn starch
- 2 cans full fat coconut milk (chilled in fridge overnight)
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- Preheat the oven to 350°F, Line 2 8-inch cake pans with parchment paper in the bottom and grease the sides. Beat the vegan butter and sugar in a large bowl on medium speed about 2 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the vegan egg with lemon juice/almond milk, and vanilla and beat on medium speed for about 1 minute. The texture of the batter will change and become thicker and may seem a little curdled.
- Combine the flour, sea salt, baking soda and baking powder in a medium sized bowl. Add about one-third of the flour mixture to the batter and beat on medium speed until incorporated. Add about half of the milk/lemon juice combo and beat on medium speed until incorporated.
- Continue alternating adding dry and wet ingredients, scraping down the sides of the bowl as needed, and beating until incorporated after each addition. There should be three total additions of dry ingredients and two total additions of milk. End with the dry ingredients. The batter will be thick and glossy.
- Divide the batter evenly between the cake pans and spread evenly. Bake for 30-33 minutes, or until a toothpick inserted into the middle of the cakes comes out clean. Don’t be alarmed if the tops are a little browned, that is normal. Remove cakes from oven and allow to cool for 3-5 minutes. Remove cakes from pans to cooling racks and cool completely, cut into cubes before adding to dish.
- In a medium sauce pan melt vegan butter. Add coconut sugar/brown sugar, and drained pineapple rings. Bring to a boil and cook for 1 minute. In a small bowl stir pineapple juice with cornstarch. Slowly pour into the butter pineapple mixture. Return to a medium/high heat and cook for about 15 minutes until mixture begins to thicken. Cool completely.
- To make the coconut whip add the ingredients to the bowl of a standing mixer. Sift in the powdered sugar for a smoother texture!
- To assemble, layer the cake, pineapple ring mixture, coconut whip into a trifle dish and top with cake crumbles. Refrigerate until ready to serve.