Pineapple Upside Down Cake

by Edward Daniel
Caption of Pineapple Upside Down Cake. Image by Edward Daniel (c).

Pineapple Upside Down Cake is one of my old-time favourites. I love this tropical fruit because it has enhanced by the Star Anise and polenta.

Caption of Pineapple Upside Down Cake. Image by Edward Daniel (c).
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 pineapple
  • 200g ground almonds
  • 100g polenta
  • 75g raw unrefined sugar
  • 2 Star Anise
  • 1tsp baking soda
  • Pinch of salt
  • 100ml olive oil
  • 50ml water
  • 200g flesh of pineapple
  • 2tsp rose water


  1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Line a cake tin with olive oil and parchment paper at the base set to one side.
  3. In a food processor, grind the polenta, sugar, Star Anise. Place in a large mixing bowl with the baking soda and salt.  Set to one side.
  4. Cut the pineapple into rings removing the core and place on the base of the cake tin. Any excess flesh, weigh to 200g and place in a blender with the water. Combine until soft.
  5. Add the olive oil and rose water to the mixing bowl.
  6. Then add in the pineapple and fold in with a spatula
  7. Dish into the cake tin.
  8. Bake in the oven for about 1 hour. Cover with foil.  The crust will turn into a light golden colour and a skewer should be able to run through.
  9. Remove from heat and set to one side until cool.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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