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!
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.
Notes
- Aquafaba is just the liquid chickpeas are canned in!
- Blended cannellini beans are a great vegan substitute for greek yoghurt or sour cream.