Vegan Pineapple Cake
Vegan Pineapple Cake 🍍
This Vegan Pineapple Cake is a soft yellow layer cake packed with crushed pineapple, stacked with coconut frosting, and finished with fresh pineapple and toasted coconut. No eggs. No dairy. It tastes like a tropical birthday cake and still comes together in two pans.
I love how moist the crumb stays because of the fruit. Drain the pineapple, but don’t squeeze it bone-dry — that juice is what keeps the cake tender. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Cake 💚
- 🌱 Completely vegan
- 🍍 Real pineapple in the crumb
- 🥥 Coconut frosting
- 🍰 Soft layer cake
- 🎉 Celebration-ready
- 🧊 Even better the next day
The Secret to a Cake That Stays Moist
Don’t overbake it. Pull the layers when a toothpick has a few moist crumbs. Crushed pineapple plus plant milk does the job eggs usually do. Cool the cakes completely before you frost or the frosting slides.
Frequently Asked Questions ❓
Can I use fresh pineapple in the batter?
Yes. Chop it fine and use some of the juice. Canned crushed pineapple is easier and more consistent.
Can I make it as a sheet cake? 🍰
Yes. Bake in a 9×13 pan for 28–35 minutes and frost the top.
How do I store it? 🧊
Fridge for 4 days. Let slices sit 10 minutes before serving so the crumb softens.
🌱 Vegan Pineapple Cake
Ingredients 🛒
For the Cake
- 2½ cups all-purpose flour
- 1½ cups sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple, lightly drained
- 1 cup unsweetened plant milk
- ½ cup oil
- 2 teaspoons vanilla extract
- 1 tablespoon vinegar
For the Frosting & Topping
- ½ cup vegan butter, softened
- ¼ cup coconut cream
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh pineapple chunks
- ⅓ cup toasted coconut flakes
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.
- Whisk the flour, sugar, baking soda, baking powder, and salt.
- Add pineapple, plant milk, oil, vanilla, and vinegar. Mix until just combined.
- Divide the batter and bake 28–32 minutes, until a toothpick has moist crumbs.
- Cool completely.
- Beat the vegan butter, coconut cream, powdered sugar, vanilla, and salt until fluffy.
- Frost the layers. Top with pineapple and toasted coconut.
Nutrition
| Nutrient | Per slice (1/12) |
|---|---|
| Calories | 390 |
| Protein | 3g |
| Net carbohydrates | 58g |
| Total carbohydrates | 59g |
| Fiber | 1g |
| Total fat | 16g |
| Sodium | 280mg |
Estimates based on pineapple layer cake and coconut frosting. Exact numbers may vary by pineapple and vegan butter brand.
Notes & Tips 💡
- Toast the coconut in a dry skillet 3 minutes so it stays crunchy.
- Add the fresh pineapple only when you serve so it doesn’t weep into the frosting.
- A pinch of coconut extract in the frosting makes it taste extra tropical.
- The cake freezes well unfrosted. Thaw, then frost.
This Vegan Pineapple Cake is sunny, coconut-frosted, and stacked with real fruit. A tropical layer cake that doesn’t need the dairy. 🍍🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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