Cakes/ Vegan Baking

Vegan Pineapple Upside-Down Babycakes

These babycakes are so simple to make, with a simple mixture of vegan butter, brown sugar and pineapple, baked under a vanilla cupcake base that I found in Isa Chandra’s Vegan Cupcakes take over the world.



4 tablespoons (1/4 cup) Vegan Butter (I use Earth Balance)

3/4 cup light brown sugar

1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)


Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). Then remove from heat, and pour into the cups of your muffin tin. Evenly arrange the fresh pineapple slices on top of the sugar mixture.



1 cup soy milk
1 tsp. apple cider vinegar
1¼ cups all-purpose flour
2 Tbsp. cornstarch
¾ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ cup non-hydrogenated margarine, softened
¾ cup sugar
2 tsp. vanilla extract
¼ tsp. almond extract


1. Preheat oven to 350 degrees.

2. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.

Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.

4. In a separate large bowl, use a hand-held mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don’t beat past 2 minutes.) Beat in the vanilla and other extract, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.

6. Pour cake batter into cups of muffin tin, over the pineapple pieces. Bake 20-25 minutes or until tops are lightly browned and a knife or toothpick comes out clean when inserted into a cupcake. Transfer to a cooling rack, and let cool completely before serving. These cakes test best when chilled before eating.

You Might Also Like


  • Reply
    May 21, 2013 at 2:31 pm

    We’ve recently launched the website It’s a search engine that aims to gather all the best recipes from US websites and blogs in one place. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit: or send us an email on We look forward to hearing from you!

    Kind regards,

  • Reply
    Taylor P. Montgomery
    November 29, 2013 at 1:06 am

    You could also sub in powdered soy milk for the powdered sugar. Or, if you’re soy adverse, you could put a vanilla protein powder!

  • Leave a Reply

    CommentLuv badge

    Showing Up For You!

    10-Week Workshop series

    A Holistic Approach to Building a Food & Fitness Foundation

    Without the Overwhelm

    Begins February 13, 2023

    This 10 week series is designed to empower you to build a sustainable personal foundation, by building self-awareness, identifying triggers and overcoming obstacles, recognizing patterns and recovering your intuition. We have created a set of tools to help you show up for yourself to set and meet sustainable fitness and nutritional goals so you can feel your best at a manageable pace.

    Learn more here: Showing Up For You

    This will close in 20 seconds