Oat Bran Pineapple Upside Down Cake (Vegan & GF)

This recipe highlights a special way of baking where fruit forms the main structure of the cake rather than just being an added ingredient. Pineapple does this naturally: when it heats up, it softens and blends into the batter beneath it. Additionally, optional cherries give a nice contrast.

In this version, oat bran and flax help give the cake stability, and applesauce keeps it moist without making it overly sweet. 

The result is less fluffy and more grounded. Something like a baked oat custard topped with caramelized fruit

---

Pineapple Upside Down Cake

---

⏱️ Time & Prep

Prep time: 20 minutes
Bake time: 40–45 minutes
Total time: ~1 hour
Yield: 8 servings

---

Ingredients

For the pineapple layer

• 1 fresh pineapple, sliced into rings
• 1/2 cup erythritol
• 1/4 cup pineapple juice
• Optionally: a few cherries

For the flax base

• 2 tablespoons ground flaxseed
• 6 tablespoons water

For the cake

• 1 1/2 cups oat bran
• 2 tablespoons ground flaxseed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 cup plant-based milk
• 1 tablespoon lemon juice
• 1/2 cup unsweetened applesauce
• 1/2 cup erythritol
• 1 teaspoon vanilla extract

---

Instructions

1. Preheat oven to 180°C (350°F).
2. Mix flaxseed with water and let it thicken for about 10 minutes.
3. Warm erythritol with pineapple juice until slightly syrupy, then pour into a baking dish.
4. Arrange pineapple slices on top of the syrup.
5. In a bowl, combine oat bran, flaxseed, baking powder, baking soda, and salt.
6. In another bowl, mix plant-based milk, lemon juice, applesauce, erythritol, vanilla, and flax gel.
7. Combine wet and dry ingredients until a thick batter forms.
8. Spread over the pineapple layer evenly, then place a few cherries in the centres of the rings.
9. Bake for 40–45 minutes until set and lightly golden.
10. Rest for 10–15 minutes, then invert carefully.

---

Notes / Variations

• You can replace applesauce with mashed banana if you want to make it even sweeter
• For stronger structure, increase oat bran slightly (around 2–3 tablespoons)
• For more caramel depth, reduce pineapple juice slightly and cook syrup longer before baking
• Best texture appears after cooling 15–20 minutes after inversion

---

Nutrition (per serving)

Nutrient	Per Serving
Calories	190 kcal
Protein	5 g
Carbs	35 g
Fiber	7 g
Fat	4 g

---