This vegan pineapple upside-down cake recipe is made with spelt flour, coconut sugar, and coconut oil. The cake is moist, fluffy, and has a delicious caramelized pineapple topping. To make the topping, you'll need fresh pineapple slices, coconut oil, and maple syrup. The cake batter is made with spelt flour, baking powder, baking soda, almond milk, coconut sugar, and vanilla extract. The result is a vegan version of the classic pineapple upside-down cake that is just as delicious and satisfying.
