Vegan Pineapple Cake Recipe - Free of Milk, Eggs and Nuts

Vegan Pineapple Cake

by Kathryn Martin



Summer is officially here! If your family life is like ours, you’re probably already in the midst of a busy summer, and already planning for a number of picnics and BBQs. Believe me, as a mom of a son with multiple food allergies, I know how much planning goes into any event with food! If you’re looking for a tasty and allergy-friendly dessert for a crowd, then I have the perfect summer picnic cake for you!

 

This vegan pineapple cake is one of our family’s favorites. Growing up, my Mom used to make it with traditional cream cheese icing and eggs. Since my five-year-old son has food allergies to dairy, eggs, nuts and sesame, we’ve learned to adapt old family recipes like this to make it safe for our little guy!


Why do we love this cake so much?
• It’s dairy free and egg free.
• It freezes well.
• You can make it with two different kinds of icing – whatever your taste buds and food allergies allow.
• It’s different than the usual desserts you find at picnics and parties. People will ask you for the recipe!
• It’s completely moist and delicious - a real crowd-pleasing dessert.

 

Here is the cake with the richer, thicker, dairy-free cream cheese icing.

 Pineapple-cake-milk-egg-free2

 

Here is the cake with the lighter tasting coconut glaze. Either one is delicious.

 

Pineapple-cake-milk-egg-free-image

  
INGREDIENTS


Cake:
• 2 cups unbleached white flour*
• ¾ cup sugar (the original recipe called for 2 cups, but ¾ is all you need!)
• 1 can (20 oz.) crushed pineapple in juice
• ½ cup applesauce
• 1 tsp vanilla extract
• 1 tsp baking soda
• Pinch of salt

 

*I have not tried it with gluten free flour, but I encourage you to try it out if your family eats gluten free

 

Icing Options:

 

Dairy-free Cream Cheese Icing:
• 1 stick safe butter (I used Earth Balance ® )
• 8 oz. dairy-free cream cheese (I used Daiya Plain Cream Cheese)
• 1 tsp vanilla extract
• 2.5 cups powdered sugar

 

Coconut Glaze:
• ½ cup coconut milk (I used So Delicious ® Dairy Free Original Culinary Coconut Milk)
• ½ cup powdered sugar

 

Coconut Topping (optional, can be used for either icing):

• ¼ - ½ cup unsweetened shredded coconut


 

DIRECTIONS

 

1. Grease the bottom and sides of a 9 x 13 in pan.
2. Mix the dry cake ingredients (flour, sugar, baking soda and salt) together with a whisk.
3. In a separate bowl, mix the wet ingredients (pineapple, applesauce and vanilla) with a spoon.
4. Combine the dry and wet ingredients and mix thoroughly with a spoon or spatula.
5. Pour in greased pan and bake for about 25 minutes (or until toothpick comes out clean) at 350 degrees.
6. Use electric mixer to combine ingredients for either the icing or glaze option – whichever you choose. Mix well.
7. When cake is cool, add icing or glaze. Sprinkle with ¼ - ½ cup unsweetened shredded coconut if desired.

 

I’d also suggesting adding a little dairy-free ice cream on the side for an extra-special treat! I hope you and your family enjoy this delicious cake. Let me know what you think!

 

 mamacado

Kathryn Martin’s blog, www.Mamacado.com, is about food, family and fun…with a food allergy twist. Her son has food allergies to dairy, eggs, sesame, tree nuts and peanuts (outgrew wheat). She is a working mama who loves her family, healthy living, and avocados (of course!)  Check out her blog, Instagram, Twitter, Pinterest or Facebook page for fun with allergy-friendly food and family.

 

 

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K8sMom2002 posted:

Hi, Mork ... I'm not Kathryn, but I did want to share that many, many times, applesauce is used as a substitute for oil or butter in low fat muffins and quick breads. I know this because my daughter is allergic to apples and we have to be careful of any sort of low-fat muffin or quick bread.

I'm also hoping that our resident GF baking guru Kathy P will see this and drop in with her suggestions. 

Do let us know how the cake turns out! You can either update us here, or you can post a new topic in our Food and Cooking forum -- or if you want to show off your finished treat, you can post a picture (or a file) in our Show Us Your Cakes and Treats album

Hi Cynthia,

Noted, that is useful info, so my earlier concern is not warranted. Thank you.

Cheers, have a great day.

Kathy P posted:

Mork - do you have a gf flour mix in mind for this? This is a very "wet" recipe with the applesauce and pineapple with juice. You may need to increase the amount of flour to compensate for that. I've found that to be the case when converting recipes that are low fat and have a lot of liquid.

Hi Kathy,

Noted will use 140 gram GF flour blend for each cup of gluten flour, thank you for this advice. We do have our homemade GF mix blend but will not be using that this time as one of the ingredients, the new packet of potato starch, is suspect as there was some reaction earlier & needs to be retested. For this recipe will be using a store bought GF blend.

Cheers. Have a joyful day.

Mork - do you have a gf flour mix in mind for this? This is a very "wet" recipe with the applesauce and pineapple with juice. You may need to increase the amount of flour to compensate for that. I've found that to be the case when converting recipes that are low fat and have a lot of liquid.

Hi, Mork ... I'm not Kathryn, but I did want to share that many, many times, applesauce is used as a substitute for oil or butter in low fat muffins and quick breads. I know this because my daughter is allergic to apples and we have to be careful of any sort of low-fat muffin or quick bread.

I'm also hoping that our resident GF baking guru Kathy P will see this and drop in with her suggestions. 

Do let us know how the cake turns out! You can either update us here, or you can post a new topic in our Food and Cooking forum -- or if you want to show off your finished treat, you can post a picture (or a file) in our Show Us Your Cakes and Treats album

Hi Kathryn,

Hope you are well.

Thank you for publishing this vegan Pineapple cake recipe. It sure looks good. I need to attempt to make a gluten free version and will do so shortly but have one query. I noticed that there is no butter/margarine/oil in your recipe and wondered if this was being replaced by one of the other ingredients. Would welcome your confirmation so that I can proceed with making a gluten free version. Thnks.

Have a lovely day.

Cheers mork.

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