- Prep-time: / Ready In:
- Makes 12 cupcakes
- Serving size: 1 cupcake
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When the Dole company sponsored a pineapple upside-down cake competition in the 1920s, they received over 2,500 entries and sparked a century-long love affair with the fruity dessert. This vegan twist takes the American classic into the modern day and makes 12 cupcakes, each topped with pineapple tidbits and dried cherries. Naturally sweetened with dates, these upside-down pineapple cupcakes are far healthier than their butter- and sugar-laden predecessors. Sunflower butter and almond extract provide enough richness to feel decadent. Flaxseed meal is mixed with water to make a “flax egg,” which helps bind the cupcakes. Drizzle with an easy pineapple-date sauce and add a dollop of aquafaba whipped cream for an entertaining-worthy dessert, or enjoy them plain as a snack during the day.
Tips
Aquafaba Whipped Cream: Whipped aquafaba can be covered and stored in the refrigerator for up to 3 days. The mixture will lose volume during storage, so just before serving, re-beat with mixer until soft peaks form.
For more inspiration, check out these tasty ideas:
Ingredients
- 7 oz. pitted dates (24 Deglet Noor dates or 12 Medjool dates)
- 1 20-oz. can pineapple tidbits, in juice
- ½ cup unsweetened dried cherries, roughly chopped
- 1 tablespoon flaxseed meal
- ¾ cup whole wheat pastry flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 tablespoons sunflower seed butter
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon pure almond extract
- ¼ cup aquafaba (liquid from canned chickpeas)
- 1 tablespoon date syrup
Instructions
- Preheat oven to 375°F. In a bowl soak dates in 2½ cups boiling water 10 minutes. Drain well. Drain pineapple, reserving juice. Reserve 1¼ cups of the pineapple tidbits. Divide the remaining pineapple and half of the dried cherries among 12 muffin cups.
- Meanwhile, in a small bowl stir together flaxseed meal and 2 tablespoons water. Let stand 5 minutes. In a large bowl combine flour, baking soda, and salt.
- In a blender or food processor combine reserved pineapple tidbits, 18 of the Deglet Noor dates (or 9 Medjool dates), the flaxseed mixture, sunflower seed butter, and 1 teaspoon of the vanilla. Cover and blend 2 minutes or until very smooth, scraping down sides as needed for even blending. Add pineapple mixture to flour mixture; stir to combine. Spoon batter evenly into prepared muffin cups.
- Bake 18 to 22 minutes or until a toothpick inserted in centers comes out clean. Run a knife around the edges of cupcakes. Using hot pads, place a baking sheet over muffin cups and carefully invert cupcakes onto the baking sheet. Let cool.
- For date sauce, in a blender or food processor combine remaining dates, the almond extract, and ½ cup pineapple juice. Cover and blend until very smooth. Transfer to a small saucepan; add the remaining cherries. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Serve warm or let cool.
- For whipped topping, in a medium bowl beat aquafaba, date syrup, and the remaining ½ teaspoon vanilla with a mixer on high until soft peaks form.
- Serve upside-down cupcakes topped with date sauce and whipped aquafaba.
Per serving (1 cupcake): 154 calories, 33 g carbohydrates, 2 g protein, 2 g total fat, 0 g saturated fat, 0 g cholesterol, 116 mg sodium, 4 g fiber, 20 g sugar
Note: Nutritional information is provided as an estimate only.
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