Vegan Pineapple Cake

This vegan pineapple cake creates a simple, moist cake. Made with only 5 ingredients, you can throw this cake together in a few minutes! Add some coconut whipped topping for a nice, light, and simple cake.

A slice of vegan pineapple cake sits on a place. A bowl of whipped cream and a other slice is in the background.

I love a simple cake, especially when a weekday craving hits. That’s one reason I love making my vegan mug cake. So easy!

This pineapple cake is another favorite. Being able to serve up a quick 5-ingredient cake makes all the difference in your weekday desserts. Serve it as is or add your favorite topping for even more wow-factor!

How to Make Vegan Pineapple Cake

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  1. Add sugar to a bowl with flour and baking soda.
    A hand pours a bowl of granulated sugar into a bowl of flour.
  2. Stir it all together.
    A hand holds a spatula, stirring together flour ingredients in a bowl.
  3. Pour melted vegan butter with crushed pineapple and stir.
    A hand holds a bowl of melted butter, pouring it into a bowl with crushed pineapple.
  4. Pour the wet mixture in with the dry.
    A hand holds a bowl with crushed pineapple, pouring into a bowl with flour.
  5. Stir until combined.
    A hand holds a spatula, using it to stir together cake batter with crushed pineapple.
  6. Pour the batter into a prepared pan.
    Cake batter is being poured into a white baking dish.
  7. Bake until the top is golden brown.
    Looking down on a freshly-baked cake in a pan. The top is golden brown.
  8. Cool the baked cake completely.
  9. Add your favorite topping.
    Whipped cream is being spooned onto a cake.

Key Ingredients

Ingredients are laid out on a white counter. The labels next to them read, flour, baking soda, pineapple, vegan butter, and sugar.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Flour — Use all-purpose flour, whole wheat pastry flour, or even gluten-free flour.
  • Sugar — You can use granulated sugar or a mixture of granulated and brown sugar to add even more caramel flavor.
  • Baking soda — Thanks to the pineapple, this cake is super moist. We’ll add baking soda to keep the cake light and fluffy.
  • Pineapple — I USD a 20-ounce can of crushed pineapple, Including juices.
  • Vegan butter — I’m using vegan butter to add rich buttery flavor to every bite.
  • Topping — See below for more on different frosting ideas.
A slice of cake on a plate sits in front of a whole pineapple on its side and another slice of cake.

What Makes This Recipe Shine?

  • EASY — This cake requires only 5 ingredients; that’s why it’s SO easy!
  • LIGHT — Combined with a simple topping, like whipped cream, this cake is light and flavorful.
  • CROWD-FAVORITE — Serve this cake for your next party and wait for the oohs and ahs from your guests!

Frequently-Asked Questions

Is pineapple cake vegan?

Most pineapple cake recipes are made with eggs and are therefore not vegan. However, eggs are not necessary to make a delicious cake. So you can make your own egg-free pineapple cake at home!

What is the best frosting for pineapple cake?

I prefer using a light frosting, like vegan whipped cream or even vegan ermine frosting. Both create a lightly sweet, fluffy topping.

Frosting Options

You have lots of options when it comes to frosting your cake. When it comes to this pineapple cake, here. are the frostings I recommend:

Make a vegan pineapple birthday cake by adding some fun sprinkles!

Serving Suggestions

Serve slices of vegan pineapple cake with:

  • Maraschino cherries add a nice finishing touch
  • Drizzles of vegan caramel add color and flavor
  • Keep it simple with drizzles of vegan honey over each slice.
  • Chopped pecans on top add a nice touch.

Storage Tips

Store the cake in the fridge (either the whole cake or individual slices) for up to 7 days. You can freeze slices (or the whole cake) in freezer-safe containers for up to 2 months).

A bite of dairy-free pineapple cake sits on a fork in front of the rest of the cake slice. There's another slice in the background.

Marly’s Tips

  • Make a gluten-free pineapple cake by substituting the all-purpose flour with gluten-free baking flour.
  • Add some toasted coconut on top of the cake to make a vegan pineapple coconut cake.
  • You can increase or decrease the sugar in this cake recipe by 1/4 cup for a sweeter or less sweet cake.
  • Allow the cake to cool completely before adding the frosting.

Vegan Pineapple Recipes

Sure, you love this vegan pineapple cake. And here are even more tasty vegan recipes using pineapple:

Ready for more? Try all these vegan pineapple recipes.

A slice of pineapple cake on a plate.

Vegan Pineapple Cake

This vegan pineapple cake is made with 5 simple ingredients and is topped with vegan whipped cream or your favorite simple frosting. It's a simple cake with loads of flavor!
5 from 12 votes
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Resting Time: 15 minutes
Total Time: 50 minutes
Servings: 12 slices
Calories: 183kcal


  • 1 ¾ cups all-purpose flour
  • 1 ¼ cups granulated sugar
  • 2 teaspoons baking soda
  • 1 20 ounce can crushed pineapple
  • cup vegan butter, melted
  • Topping: Add vegan whipped cream, whipped coconut cream, or vegan cream cheese frosting


  • Preheat oven to 350°F/180°C. Spray the bottom and sides of a 9×13 pan with vegetable cooking spray.
  • Whisk together the dry ingredients in a bowl, including the flour and baking soda.
  • Stir together the melted vegan butter and the crushed pineapple, including the juices from the can.
  • Pour the wet mixture in with the dry and stir together vigorously, until you don't see clumps of flour.
  • Pour the batter into a prepared pan. Place in the oven and bake for 30 to 35 minutes. The top will be golden brown, and a tester inserted in the center of the cake should come out clean, but a few crumbs are ok.
  • When it's ready, remove the cake from the oven and set it on a rack to cool completely.
  • Add your favorite topping, such as vegan whipped cream or vegan cream cheese frosting.
  • Store leftover cake slices in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. Freezing will chang the texture of the pineapple, but it will still taste great.

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Make a gluten-free version by using gluten-free baking flour mixture
Calories: 183kcal | Carbohydrates: 35g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 224mg | Potassium: 22mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 240IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

9 Responses to Vegan Pineapple Cake

  1. Avatar thumbnail image for MarlyLisa Reply

    5 stars
    Delicious. I used date puree in a 1:1 ratio instead of sugar and we loved it. I glazed it with a little pineapple juice and maple syrup thickened with arrowroot powder. So yummy and so easy. Thank you.

    • Avatar thumbnail image for MarlyMarly

      Hi Lisa! I’m so glad you liked this recipe and I love your adaptations!

  2. Avatar thumbnail image for MarlyAshley Reply

    Hi! Do you know if this would work if omitting the sugar to make for a baby’s first birthday? Thanks!

    • Avatar thumbnail image for MarlyMarly

      Hi Ashley. I have not tried making this cake without refined sugars. You could try using some refined sugar alternatives, such as 1) coconut sugar (this is still refined but I’ve read some indicate that it has less impact on blood sugar), 2) Substitute 1 cup of pitted dates (pureed would be best for a cake), or 3) 1/2 cup of maple syrup. All of these can impact the color and texture of the cake. You can also try using whole wheat flour instead of all-purpose flour. This will add more fiber, also reducing the impact on blood sugar and then reducing the sugar by 1/4 to 1/2. Reducing sugar will impact the texture of the cake, but I think it would still be quite enjoyable. Let me know if this helpful or if you need more info. Feel free to email me at marly at namely marly dot come if you’d like to continue brainstorming on this!

  3. Avatar thumbnail image for MarlyTamara Reply

    Can fresh pineapple be used instead of canned? How much would you suggest for a swap? Thanks in advance!

    • Avatar thumbnail image for MarlyMarly

      Hi Tamara! I haven’t tried this recipe with fresh pineapple, but I would suggest using 1 1/2 to 2 cups. You might want to run it through a food processor first. Run it in short pulses to break it down. Also, you may need to add 1/4 cup of water to the batter too. I hope this is helpful!

  4. Avatar thumbnail image for MarlyTami Reply

    What size pan should I use for this recipe?

    • Avatar thumbnail image for MarlyMarly

      Hi Tami! I used a 9×13 baking pan. Thanks for your note! I added the pan dimensions to the recipe card.

  5. Avatar thumbnail image for MarlyTeresa Reply

    5 stars
    Delicious cake. Love the pineapple combined with whipped cream.

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