This vegan pineapple upside-down cake recipe is perfect for those following a plant-based diet. The cake is made with a vegan buttery brown sugar topping, pineapple rings, and maraschino cherries, and a moist vanilla cake base made with almond milk and flax eggs. The cake is deliciously sweet and tangy, and no animals were harmed in the making of this dessert. Serve it warm with a dollop of coconut whipped cream for a delicious vegan dessert.
