Vegan Pineapple Cake

ByHannah Peterson

This vegan pineapple cake is soft, fluffy, and bursting with tropical flavor 🍍. Paired with a light coconut cream frosting, it’s perfect for celebrations or a refreshing dessert.

🛒 Ingredients

For the Cake:

  • 1 ½ cups flour (or 1 cup oat flour + ½ cup almond flour for GF option)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • ¾ cup crushed pineapple (with juice)
  • ⅓ cup maple syrup or coconut sugar
  • ¼ cup coconut oil (melted)
  • ½ cup plant milk
  • 1 tsp vanilla extract

For the Frosting:

  • 1 cup coconut cream (chilled)
  • 2–3 tbsp maple syrup or powdered sweetener
  • 1 tsp vanilla

Optional Toppings:

  • Pineapple chunks
  • Toasted coconut flakes

👩‍🍳 Instructions

  1. Preheat Oven
    350°F (175°C). Grease or line a cake pan.
  2. Mix Dry Ingredients
    Combine flour, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients
    Whisk pineapple (with juice), maple syrup, coconut oil, plant milk, and vanilla.
  4. Combine
    Fold wet into dry until smooth (don’t overmix).
  5. Bake
    Bake for 30–35 minutes until golden and set.
  6. Cool Completely
    Let the cake cool before frosting.
  7. Make Frosting
    Whip chilled coconut cream with sweetener and vanilla until fluffy.
  8. Assemble
    Frost the cake and top with pineapple chunks and coconut flakes.

🍽️ Serving Suggestions

  • Serve chilled for a refreshing texture ❄️
  • Pair with fresh berries or mango
  • Add a squeeze of lime zest for extra brightness

📊 Nutrition (Approx. per slice)

  • Calories: ~240
  • Carbs: ~28g
  • Fiber: ~2g
  • Fat: ~12g
  • Protein: ~3g

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