it’s been a loooooong time since i have used some sort of tropical fruit in one of my dessert dishes, so this recipe is long overdue. Vegan Pineapple Sheet Cake is positively delicious, made with better for you foods and only requires seven ingredients excluding the frosting.
oh my gosh, Vegan Pineapple Sheet Cake is flippin’ amazing. it better be! took me a few times to perfect but it’s oh so worth it now!
even if you’re not the biggest pineapple fan, this cake doesn’t have an overpowering pineapple flavor. in fact it’s mild enough that you’re just going to get a pineapple essence if that makes sense.
with 3/4 cup fresh pineapple juice, i think it’s the perfect balance and with some vanilla frosting on top- perfection. if you want more pineapple flavor like i did, go ahead and add some slices to the top!
ok, so maybe you just simply do not like the taste of pineapple, what else can you use? my next best recommendation for you is going to be fresh orange juice.
the cake will taste amazing with orange juice and pair really nicely with vanilla frosting.
if you want to go more toward the lemon direction, 3/4 cup lemon juice would be too overpowering and tart in my opinion.
to make it balanced, i think you should add half lemon juice and half almond milk. half of 3/4 cup would be 1/4 cup plus 2 tablespoons, so you would need that for both the lemon juice and almond milk!
seriously though, if you give this cake to someone that isn’t vegan, they’re never going to know. vegan baking takes some practice, but once you get a recipe right, it’s amazing.
like i said, this cake took some practice but with the proper mixture of ingredients, you get the most fluffy, light and tasty cake ever!
what are all of the amazing ingredients in Vegan Pineapple Sheet Cake?!
- oat flour
- baking powder
- pineapple juice
- maple syrup
- almond extract
- unsweetened dairy free milk
- runny almond butter
- store bought vanilla frosting (simple mills brand is what i used)
- pineapple slices for topping if you would like
so you probably noticed this is quite a thin cake! that’s because it’s a sheet cake! if you’re wondering about the pictures with layers, all i did was place pieces on top of each other for pictures.
if you want, you could make three separate cakes and layer them! if not, the sheet cake will yield 6 servings if the pieces are larger like mine.
also, the baking sheet’s dimensions that i used are 13″ X 9″ X 1.”
are you going to make my Vegan Pineapple Sheet Cake?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Vegan Pineapple Sheet CakeCourse: Cakes, DessertsDifficulty: Easy
recipe yields 6-8 pieces depending on size
2 cups oat flour
1 tsp baking powder
3/4 cup pineapple juice
1/3 cup maple syrup
1/2 tsp almond extract
1/3 cup runny almond butter (Whole Foods or Trader Joe’s is runny)
1/2 cup unsweetened dairy free milk
- vanilla store bought frosting and pineapple slices for topping
- preheat the oven to 350 degrees.
- mix the dry ingredients in a bowl and then add in the wet ones. mix well until a smooth batter forms.
- pour into a non stick or greased 13″ X 9″ X 1″ in baking sheet. bake at 350 degrees fo 20 minutes.
- cool down completely and then frost the cake + add pineapple slices if you would like.
- store in the fridge in an airtight container and enjoy!