We were so inspired by the February 2009 Vegetarian Times issue. Although this gingerbread recipe is an one that we have used for years, it received the new look as a pineapple upside down version.

Pineapple Upside-down Gingerbread Cake

Serving Size: 4


for the cake:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1½ tablespoon ginger, ground
  • ½ tsp.cloves, ground
  • ½ teaspoon cinnamon, ground
  • ½ cup vegetable oil
  • ½ cup maple syrup
  • ½ cup molasses
  • 1 cup soy milk
  • 1 tablespoon vinegar
  • 2 tablespoons vanilla extract

for the topping:

  • 2 tablespoons soy margarine
  • 3-4 slices of pineapple
  • ½ cup brown sugar
  • 2-4 candied cherries or dried cranberries as decoration


  1. Preheat oven to 350°F/177°C.
  2. Melt the butter in a skillet and add the brown sugar making a caramel.
  3. Pour mixture into a 10 inch diameter stick-free or oiled cake pan with 2 inch high sides. Arrange pineapple slices and cherry pieces in a single layer on top of the caramel mixture.
  4. Whisk together the flour, baking soda, baking powder, salt, and spices in a bowl.
  5. In another bowl whisk the oil, syrup, molasses, soy milk, vinegar, and vanilla.
  6. Whisk the wet mixture into the dry until just barely mixed.
  7. Half-fill pan with batter.
  8. Bake 35-40 minutes for small pan.
  9. Gingerbread is ready when a toothpick or knife inserted into center comes out clean.
  10. Cool cake in pan on a rack for 10 minutes.
  11. Turn cake out onto a platter. Serve warm or at room temperature.


Inspired by the Vegetarian Times Feb. 2009 issue