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!

Course Dessert

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 30

Resting Time 15

Total Time 50

Servings slices

Calories 183kcal

Author Marly McMillen

Equipment

Ingredients

1 ¾ cups all-purpose flour
1 ¼ cups granulated sugar
2 teaspoons baking soda
1 20 ounce can crushed pineapple
⅓ cup vegan butter, melted
Topping: Add vegan whipped cream, whipped coconut cream, or vegan cream cheese frosting

Cups - Metric

Instructions

Preheat oven to 350°F/180°C. Spray the bottom and sides of a 9x13 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.

Notes

Make a gluten-free version by using gluten-free baking flour mixture

Nutrition