1 Bowl Vegan Pineapple Cake
Every week I love to do a sheet cake! With summer coming to a close I knew I had to do a pineapple cake before it’s just too late. I honestly don’t us pineapple enough in recipes. However, these pineapple cupcakes and muffins are still some of my favorite recipes today. That says a lot of of 700 recipes!
Whether you love pineapple or hate it, it really does make the perfect cake. I find that pineapple adds moisture to cake that just can’t be matched. Bonus, you can also do a rum pineapple cake for even more flavor.
What’s great about this cake? Everything! It’s quick, easy, affordable, packs with pineapple, packed with flavor, buttery soft, is made even without almond milk, is oil free, has reduced sugar, it’s perfect for spring and summer, the flowers put the recipe over the top and its just a game changer!
If you love all things pineapple or just effortless desserts, you hav etc try this new vegan Pineapple Cake with dehydrated Pineapple Flowers!
Why this recipe is great:
Quick
Easy
Affordable
Packed with pineapple
Oil free
Egg free
Reduced sugar
[tasty-recipe id=”58188″]
Do I strain the pineapple?
Hi Dexter, My apologies for missing your comment. I believe I didn’t strain it as it reads in juices. If it was strained I would have included that. Let me know how it turned out for you.
Hi, I want to try this recipe but does thawed frozen pineapple work for this recipe?
This recipe calls for canned pineapple as you need the juices for the liquid portion of the recipe.
This was excellent! I didn’t add the pineapple on top as I was short on time, but the cake itself was delicious. I did add maraschino cherries on top, which added a really nice flavor.
What kind of flour?
White flour