Easy Healthy Pineapple Upside Down Cake

This recipe is super fast and easy, plus there's no gluten, dairy, refined sugar, or soy.

Fluffy Pineapple Upside-Down Cake (Gluten-Free, Dairy-Free, Refined-Sugar-Free)

If you’ve ever wanted a dessert that’s light, tropical, and secretly healthy, this is it. This gluten-free pineapple upside-down cake has all the nostalgic flavor of the classic—juicy fruit, caramel-like glaze, and a tender, moist crumb—but without gluten, dairy, or refined sugar.

Made with wholesome ingredients like coconut sugar, coconut milk, and gluten-free flour, it’s a dessert that feels indulgent but still works for those with common food sensitivities. It’s perfect for summer gatherings, weekend brunch, or any time you want something sweet that still supports your healthy lifestyle.

And here’s the best part: you’d never guess it’s a healthier recipe. Every bite is soft, fluffy, and bursting with tropical flavor.

Healthy Pineapple Upside Down Cake

Ingredients

For the glaze and topping:

• fresh pineapple, sliced into 6-8 little pieces

• ⅓ cup coconut sugar

• 2 ½ tablespoons coconut oil

• Pinch of sea salt

For the cake batter:

• ¼ cup coconut milk

• ½ teaspoon apple cider vinegar

• ¼ cup vegan butter

• ⅓ cup coconut sugar

• 1 large egg

• 1 tablespoon coconut yogurt

• 1 cup gluten-free flour (divided into ½ cup + ½ cup)

• 1 teaspoon baking powder

• Pinch of sea salt

Instructions

1. Prepare the pineapple and glaze

Line the bottom of a 6" cake pan with parchment paper and lightly grease the sides with oil. Arrange the pineapple slices in a single layer.

In a small saucepan, combine the coconut sugar, coconut oil, and a pinch of salt. Bring the mixture to a gentle boil, then lower the heat to a simmer until slightly thickened. Let it cool for a minute, then pour the glaze evenly over the pineapple slices.

2. Create the milk mixture

In a small bowl, stir together the coconut milk and apple cider vinegar. Let it sit for 5 minutes to create a dairy-free “buttermilk.”

3. Make the batter

In a mixing bowl, beat the vegan butter and coconut sugar until fluffy. Add the egg and coconut yogurt, mixing well. Stir in half of the coconut milk mixture.

Fold in ½ cup of the gluten-free flour, baking powder, and a pinch of salt. Add the remaining milk mixture, then fold in the last ½ cup of flour until just combined.

4. Assemble and bake

Spread the batter gently over the glazed pineapple layer, making sure it’s even. Bake at 350°F for about 35 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool and serve

Let the cake cool for about 10 minutes before inverting it onto a plate. Slice, serve, and enjoy that perfect combination of juicy fruit and tender cake.

Why You’ll Love This Recipe

• Allergy-friendly: Gluten-free, dairy-free, and refined-sugar-free.

• Naturally sweetened: Coconut sugar adds a rich, caramel-like flavor.

• Tropical vibes: Fresh pineapple makes every bite juicy and refreshing.

• Crowd-pleaser: No one will believe it’s a “healthier” cake.

  
  

Tips for the Best Pineapple Upside-Down Cake

• Use fresh pineapple for the best flavor and texture.

• Don’t skip the cooling time before flipping—the glaze needs to set slightly.

• If you want extra decadence, serve with a dollop of coconut whipped cream.

  
  

This healthier pineapple upside-down cake proves you can have it all—beautiful presentation, rich flavor, and ingredients you can feel good about. It’s the kind of dessert that gets everyone asking for seconds (and the recipe).

Save this one for your next summer party, holiday dessert table, or just a sunny afternoon when you want a treat that’s light yet luxurious.