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.
Here is the cake with the richer, thicker, dairy-free cream cheese icing:
Here’s the cake with the lighter tasting coconut glaze. I prefer the lighter glaze, but either one is delicious.
INGREDIENTS
Cake:
- 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
- ½ cup coconut milk (I used Original SoDelicious Culinary Coconut Milk)
- ½ cup powdered sugar
- Grease the bottom and sides of a 9 x 13 in pan
- Mix the dry cake ingredients (flour, sugar, baking soda and salt) together with a whisk
- In a separate bowl, mix the wet ingredients (pineapple, applesauce and vanilla) with a spoon
- Combine the dry and wet ingredients and mix thoroughly with a spoon or spatula
- Pour in greased pan and bake for about 25 minutes (or until toothpick comes out clean) at 350 degrees
- Use electric mixer to combine ingredients for either the icing or glaze option – whichever you choose. Mix well.
- 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!
6 comments:
I think I want some!
I can make that happen Diane ;)
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.
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!
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.
Hi Mork - I'd love to know how it worked out for you!
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