Vegan Pineapple Cake

Posted by in 4th of July, Cakes, Cooking, Sweets | 0 comments













Hello & Happy Monday!!






If there is one fruit I rarely use in recipes, it’s pineapple! It has a large water content and like most fruits can prevent the cake from fully forming due to too much moisture. 


However, I’ve been dying to explore a pineapple cake as it’s a concept that’s been created dating back to the 70’s from what I can gather. Being that summer is coming to a close, I figured this is my last chance to give this recipe a go. 


and the vegan Pineapple Cake was born!






What I love about this recipe is everything. It’s a handful of ingredients, majority of sugar is derived from the pineapple itself, packs healthy fats, made with no oil, no dairy, no eggs, is buttery soft, perf for summer and is a pineapple lovers dream!




If you have a pineapple on the verge of spoiling or simply love an effortless vegan concept.. 


You have to try my vegan Pineapple Cake 










Why this recipe rocks: 



Minimal ingredients


Sugar derived mostly from pineapple 


Perf for summer!

Non vegan approved 

No oil, eggs, or dairy!


































Recipe Tutorial





Yields 8 slices

Vegan Pineapple Cake

25 minPrep Time

30 minCook Time

55 minTotal Time

Save RecipeSave Recipe


  • Cake
  • 2¼ cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking soda
  • 1 tsp vanilla extract
  • 1 20 oz can Dole crushed pineapple in 100% juice (do not drain)
  • 2 tbsp vegan egg powder w/1/2 cup almond milk
  • 1/2 cup shredded coconut
  • Frosting
  • 1 can chilled full fat coconut milk (chill in fridge overnight, use solid portion only)
  • 1/2 cup crushed pineapple (slighlty drain)
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract 


  1. Preheat the oven to 350 degrees. Grease and flour a 9x13 baking dish or 8" spring form pan.  
  2. In a large bowl, whisk together flour, sugar, and baking soda.
  3. Mix in vanilla extract, crushed pineapple, and vegan eggs until combined.
  4. Add wet to dry and pour into prepared baking dish or pan and bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Let cool completely, then top cake with coconut whip and additional shredded coconut with optional crushed macadamia nuts. Refrigerate for at least 30 minutes before serving.
  5. For the frosting combine all of the ingredients (sifting in the powdered sugar) minus the pineapple. Whip until smooth, fold in the slightly drained crushed pineapple.
















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