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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: 






Packed with pineapple 

Oil free

Egg free 

Reduced sugar 





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Vegan Pineapple Cake

  • Author: Eat Drink Shrink
  • Total Time: 45 minutes
  • Yield: 6-8 slices 1x


Units Scale



  • 1 pineapple, thinly sliced’



  1. Preheat oven to 350 degrees
  2. Grease the bottom and sides of a 9 x 13 in pan.
  3. In a bowl combine the dry ingredients (first 4 ingredients)
  4. In a separate bowl, mix the wet ingredients (Last 3)
  5. Add the wet to dry and combine
  6. Pour into greased pan and bake for about 25-35 minutes or until toothpick comes out clean
  7. Allow the cake to fully cool and top with ready made vegan icing. Garnish with the pineapple flowers if desired.
  8. Dehydrated Pineapple: Preheat oven to 200 degrees. Remove the top and the outside of skin of the pineapple with a knife.
  9. Take a melon ball scooper and remove any of the eyes of the pineapple. The more you scoop out the greater the texture will be on the pineapple flowers.
  10. Lay the pineapple sideways and make thin slices all the way through the core. Lay the slices on paper towels to absorb excess moisture. Once dried place into muffin tins and press into the cavities. This will give them a curve to resemble flowers.
  11. Dehydrate in the oven for 1-2 hours. Remove from oven, turn off oven and place the flowers on the backside of the muffin (the raised side) leaving the flowers to further form into the flower shape. Leave in the oven until you need them. The thicker the slices the longer it will take to dehydrate them. They will further firm up when out of the oven. After a while they will soften again and you can simply pop back in the oven at 200.



  • Prep Time: 10 minutes
  • Cook Time: 35 minutes


  • Serving Size: 1




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  1. Do I strain the pineapple?

    1. Gabrielle says:

      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.

  2. Hi, I want to try this recipe but does thawed frozen pineapple work for this recipe?

    1. Gabrielle says:

      This recipe calls for canned pineapple as you need the juices for the liquid portion of the recipe.

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