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Top down view of a pineapple upside down cake on a white plate.
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5 from 5 votes

Gluten and Dairy Free Pineapple Upside Down Cake

A sweet and sticky classic pineapple upside down cake, that also happens to be gluten and dairy free!
Course Dessert
Cuisine American, British, European
Keyword Baking, Cake, Dairy-free, Dessert, gluten-free, Pineapple
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10
Calories 236kcal


For the topping:

  • 40 g light brown sugar
  • 20 g golden syrup
  • 50 g dairy-free spread
  • 5-6 tinned pineapple rings in syrup (drained)
  • 6 glacé cherries

For the cake:

  • 110 g dairy-free spread
  • 110 g caster sugar
  • 110 g gluten-free self raising flour
  • 1 tsp baking powder
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 tbsp golden syrup


  • Preheat the oven to 160°C/180°C

Make the topping:

  • In a saucepan over a low heat, melt together the 40g of brown sugar, 20g of golden syrup and 50g of dairy-free spread.
  • Pour your melted topping mixture into the bottom of a 20cm cake tin and arrange the pineapple rings on top. If there isn't enough space in the centre for a whole ring, use a round cookie cutter to cut one of the rings slightly smaller. Place a glacé cherry in the centre of each ring.
  • Place the tin in the fridge whilst you make your cake batter.

Make the cake:

  • In a large bowl, beat together the dairy-free spread and caster sugar until pale and fluffy.
  • Measure out the self-raising flour in separate bowl. Add the baking powder and whisk to combine.
  • In another small bowl or jug, beat the eggs.
  • Add about a third of the beaten egg to the butter/sugar mixture, followed by about a tablespoon of the flour mixture. Beat until combined. Repeat this process twice more until all of the egg has been added.
  • Add the vanilla extract and golden syrup. Beat together.
  • Sieve in the rest of the flour mixture and gently fold together until just combined.
  • Remove your tin from the fridge and spoon the cake mixture on top of the pineapple rings. Spread it out evenly.
  • Bake for 30-35 minutes. If the top starts to become too browned (check after 20 minutes), loosely cover with foil.
  • Leave to cool in the tin for 5-10 minutes before turning the cake out on a plate so the pineapple is in top.
  • Serve warm with ice cream (dairy-free in necessary!).