Thursday, June 25

Vegan Pineapple Cake: Guest Post on KFA Blog

I'm excited to share my guest post with you on the Kids with Food Allergies blog. This Vegan Pineapple Cake recipe is an adaptation of an old family recipe. We grew up eating it with traditional cream cheese icing and eggs baked into it, but we've now adapted it to make it safe for Little Guy's food allergies.

This Vegan Pineapple Cake is: 
  • Dairy free and egg free.
  • Perfect to freeze ahead and then add icing before you serve!
  • Great with two different kinds of icing – whatever your taste buds and food allergies allow.
  • Different than the usual desserts you find at picnics and parties. People will ask you for the recipe!
  • Completely moist and delicious - a real crowd-pleasing dessert.

Dairy Free, Egg Free and Allergy-Friendly 

Here is the cake with the richer, thicker, dairy-free cream cheese icing:
Dairy Free, Egg Free and Allergy-Friendly

Here’s the cake with the lighter tasting coconut glaze. I prefer the lighter glaze, but either one is delicious.

Dairy Free, Egg Free and Allergy-Friendly


  • 2 cups unbleached white flour*
  • ¾ cup sugar (the original recipe called for 2 cups, but ¾ is all you need!)
  • 1 can (20 oz.) crushed pineapple in juice
  • ½ cup applesauce
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • Pinch of salt
*I have not tried it with gluten free flour, but I encourage you to try it out if your family eats gluten free

Dairy-free Cream Cheese Icing Option:
  • 1 stick safe butter (I used Earth Balance)
  • 8 oz. dairy-free cream cheese (I used Daiya Plain Cream Cheese)
  • 1 tsp vanilla extract
  • 2.5 cups powdered sugar
Coconut Glaze Option:
  • ½ cup coconut milk (I used Original SoDelicious Culinary Coconut Milk)
  • ½ cup powdered sugar
  1. Grease the bottom and sides of a 9 x 13 in pan
  2. Mix the dry cake ingredients (flour, sugar, baking soda and salt) together with a whisk
  3. In a separate bowl, mix the wet ingredients (pineapple, applesauce and vanilla) with a spoon
  4. Combine the dry and wet ingredients and mix thoroughly with a spoon or spatula
  5. Pour in greased pan and bake for about 25 minutes (or until toothpick comes out clean) at 350 degrees
  6. Use electric mixer to combine ingredients for either the icing or glaze option – whichever you choose. Mix well.
  7. When cake is cool, add icing or glaze. Sprinkle with ¼ - ½ cup unsweetened shredded coconut if desired.

I’d also suggesting adding a little dairy-free ice cream on the side for an extra-special treat! I hope you and your family enjoy this delicious cake. Let me know what you think!


Diane said...

I think I want some!

Kathryn @ Mamacado said...

I can make that happen Diane ;)

mork said...

Hi Kathryn,

Hope you are well.

Thank you for publishing this vegan Pineapple cake recipe. It sure looks good. I need to attempt to make a gluten free version and will do so shortly but have one query. I noticed that there is no butter/margarine/oil in your recipe and wondered if this was being replaced by one of the other ingredients. Would welcome your confirmation so that I can proceed with making a gluten free version. Thnks.

Have a lovely day.

Cheers mork.

Kathryn @ Mamacado said...

Hi Mork,
So glad you're going to make this recipe! I didn't replace butter/margarine/oil with anything...the only thing I changed from the original recipe was substituting applesauce for eggs, and dairy free cream cheese for traditional cream cheese. I think the crushed pineapple in juice makes the cake moist without needing any oil. Let me know how the gluten free version comes out!

mork said...

Hi Kathryn
Appreciate this clarification, so I can proceed without worrying about the oils. Will however consider increasing the quantity of GF flour to avoid cake becoming too moist. May need trial & error approach. Many thanks.
Cheers. Have a joyful day.

Kathryn @ Mamacado said...

Hi Mork - I'd love to know how it worked out for you!

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