Ready to whip up a dessert that brings a punch of flavor? This vegan pineapple cake is a bold choice that packs a tropical twist, perfect for any occasion. Whether you’re firing up the BBQ for a backyard barbecue or looking to impress at a get-together, this cake will have everyone talking.

Why Go Vegan?

You might be thinking: why make a vegan cake? Simple. It’s straightforward, satisfying, and you won’t even notice the absence of eggs or dairy. The crushed pineapple ensures the cake stays moist and adds a natural sweetness. It’s a dessert that caters to everyone – plant-based eaters and carnivores alike.

This vegan pineapple cake isn’t just another dessert; it’s a brilliant morning tea or snack. It’s equally at home as a light post-meal treat or the star of a celebration. With its vibrant flavors and golden appearance, it’s bound to be a showstopper on any table.

Close-up of a piece of vegan pineapple cake

Elevate it!

Want to take it up a notch? Consider topping the cake with a vegan coconut frosting or a sprinkle of toasted coconut for that added crunch. Fresh fruit, like extra pineapple or some bold berries, add colour and freshness.

So gear up, grab your ingredients, and get ready to create a cake that’s as impressive as it is delicious. This vegan pineapple cake isn’t just a dessert; it’s a statement of flavor and creativity. Enjoy every slice and watch as it becomes a family favorite!

Make sure you check out my other vegan recipes while you’re here.

Vegan Pineapple Cake

Moist and fluffy, crushed pineapple gives this cake natural flavour and pops of sweetness. Great just dusted with icing sugar or even better topped with vegan coconut frosting. This cake is not only delicious but also completely plant-based, making it a guilt-free treat for everyone to enjoy!

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Prep Time 20

Cook Time 50

Total Time 1

Course Dessert, Snack

Cuisine American, Australian

Servings 16 slices

Calories 200 kcal

Ingredients

440 g tin of crushed pineapple
160 g caster sugar
100 g aquafaba (it's just the liquid from tinned chickpeas)
½ tsp vanilla extract
135 g vegetable oil (or any neutral oil)
120 g cannelini beans
½ tsp apple cider vinegar (or white vinegar)
80 g oat milk (or other non-dairy milk)
2 tbsp juice from tin of crushed pineapple
240 g self-raising flour

Instructions

Pre-heat the oven to 170℃ / 340℉.
Grease a 25cm round cake tin with vegetable oil and line the bottom with baking paper.
Drain the 440 g tin of crushed pineapple, reserving the juice for later.
In a large mixing bowl, beat the 160 g caster sugar and 100 g aquafaba until white and foamy. This is easiest with an electric beater or whisk.
Using a blender or handheld mixer, blend the 135 g vegetable oil, 120 g cannelini beans and ½ tsp apple cider vinegar until smooth and creamy. Add to the beaten sugar and aquafaba.
Add the ½ tsp vanilla extract, 80 g oat milk and 2 tbsp juice from tin of crushed pineapple, and mix to combine.
Add the 240 g self-raising flour and whisk until smooth.
Stir in the 440 g tin of crushed pineapple so it's even distributed through the batter. Pour into lined cake tin.
Bake in the oven for 40 minutes or until golden and a toothpick in the center of the cake comes out clean.
Allow the cake to cool in the tin for 10 minutes. Run a table knife around the edge of the cake before turning out onto a wire rack. Serve duster with icing sugar.