Delicious Vegan Pineapple Coffee Cake Recipe
Are you searching for a sweet treat that satisfies your cravings but is still healthy and vegan? Look no further, because I have a delicious recipe for you! This Vegan Pineapple Coffee Cake recipe brings together the tropical flavor of juicy pineapples with the aromatic goodness of cinnamon in a moist and dense cake. And the best part? It’s completely free from added fats, making it guilt-free to indulge in.
This recipe uses whole wheat flour and quick oats instead of white flour, which provides more nutrients and fiber. It also utilizes raw sugar as opposed to processed white sugar, giving a natural sweetness without the harmful effects of refined sugar on our health. And worry not, vegans, this cake does not contain any animal products or by-products like eggs or butter.
I created this recipe out of my love for baking and my desire to create healthy yet delicious desserts. It’s perfect for both health-conscious individuals and anyone with a sweet tooth. The combination of the moist pineapple chunks and cinnamon streusel makes this coffee cake a crowd-pleaser at any party or gathering.
So gather your ingredients, roll up your sleeves, and let’s turn on that oven – I promise this Vegan Pineapple Coffee Cake will be worth it!
Why You’ll Love This Recipe
Are you looking for a coffee cake recipe that’s vegan and packed with flavor to satisfy your sweet tooth cravings? Look no further than this vegan pineapple coffee cake recipe! Not only does it contain fresh pineapple chunks, but it also uses unsweetened applesauce instead of butter or oil, making it a guilt-free dessert option.
But what makes this recipe stand out from the rest is its perfect balance of flavors. The mixture of cinnamon streusel on top of the moist pineapple cake creates a heavenly combination that is sure to please. Plus, with a sprinkle of raw sugar on top, this coffee cake recipe has just the right amount of sweetness without overpowering your taste buds.
Not everyone is lucky enough to enjoy a warm slice of pineapple upside-down cake on any given day. So why not bring the tropical flavors to your kitchen with this vegan pineapple coffee cake? It’s an ideal dessert for anyone who cares about their health while still enjoying tasty treats. Trust me when I say that once you try this vegan coffee cake, you’ll never go back to your old baking recipe again.
Ingredient List
Here’s what you’ll need to make this moist, delicious, and completely fat-free Vegan Pineapple Coffee Cake. Not only is this recipe completely plant-based, but it also uses healthier substitutes for traditional baking ingredients to provide a dessert that’s better for you than your typical coffee cake recipe.
Dry Ingredients
- 2 cups purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
Wet Ingredients/ Binders
- Ener-G Egg Substitute (equivalent to two eggs)
- 3/4 cup vegan sugar (you can use demerara or any other vegan sugar)
- 1/2 cup unsweetened applesauce
- 1 tablespoon white vinegar
- 1 and 1/2 cups water
- 1/2 cup pineapple juice
- 1/4 cup almond milk
Streusel Topping
- 3/4 cup quick oats
- 3 tablespoons vegan butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Pineapple Filling
- Fresh pineapple chunks (alternatively, canned crushed pineapple can be used)
- Pineapple juice
This recipe calls for wholesome ingredients that synergistically come together to create the tantalizing tropical flavor of Pineapple Coffee Cake. Be sure to grab these ingredients from your local supermarket before making this yummy cake!
The Recipe How-To
Now, let’s jump into the recipe how-to. This vegan pineapple coffee cake recipe is perfect for a sweet breakfast treat or as a dessert to satisfy your sweet tooth cravings.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegan sugar
- 1 cup crushed pineapple – drained (you can use fresh pineapple if you prefer)
- 3/4 cup unsweetened applesauce
- 2 teaspoons white vinegar
- 1/4 cup canola oil or vegan butter
- 1 Ener-G Egg Substitute
For the streusel topping:
- 1/2 cup quick oats
- 1/4 cup vegan sugar or raw sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons vegan butter
Instructions:
- Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) square baking pan and set aside.
- In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, salt and ground cinnamon until well combined.
- Add vegan sugar, drained crushed pineapple, unsweetened applesauce, white vinegar and canola oil (or melted vegan butter) to the flour mixture. Use a spoon or spatula to mix until everything is well combined.
- Prepare the Ener-G Egg Substitute according to instructions and add it to the batter. Mix until it is smooth.
- In another mixing bowl, combine all streusel ingredients by using a fork or your clean hands until you form crumbs.
- Pour half of the batter into the prepared pan and spread it evenly using a spatula.
- Add the streusel topping by sprinkling it evenly over the batter in the pan.
- Top off with the remaining cake batter and spread it out evenly.
- Bake for around 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once done, let cool completely before serving.
This vegan pineapple coffee cake is super moist and flavorful thanks to the pineapple and cinnamon in the recipe. The sweetness from the streusel topping adds an extra layer of deliciousness to this treat. Enjoy it with a hot cup of coffee or tea in the morning, as a dessert or even as a snack during your day!
Substitutions and Variations
When it comes to making substitutions and variations for this vegan pineapple coffee cake recipe, there are plenty of options to choose from depending on your personal preferences and dietary needs. Here are some suggestions to consider:
– Flour: You can substitute the whole wheat flour with all-purpose flour or gluten-free flour if you have a gluten intolerance. Keep in mind that using different types of flour may slightly alter the texture and taste of the cake.
– Sugar: Switch out the vegan sugar with brown sugar or coconut sugar for a more caramelized and flavorful taste. If you’re going for a less sweet option, you can reduce the amount of sugar or try using natural sweeteners such as maple syrup or honey (if not strictly vegan).
– Pineapple: While fresh pineapple is recommended for the best flavor and texture, you can also use canned pineapple chunks or crushed pineapple as a substitute.
– Streusel: The cinnamon streusel topping is optional but highly recommended for the extra crunch and flavor it adds to the cake. If you’re looking for an alternative, you can try adding shredded coconut, chopped nuts, or oats instant instead.
– Milk: Instead of using almond milk, you can substitute with other non-dairy milk options such as soy milk, cashew milk, or oat milk.
By experimenting with these substitutions and variations, you can personalize the recipe to fit your tastes and dietary needs while still enjoying the deliciousness of this vegan pineapple coffee cake.
Serving and Pairing
This vegan pineapple coffee cake is a delicious treat that can be served in a variety of ways. One classic serving suggestion is to enjoy a slice for breakfast with a hot cup of coffee or tea. The sweetness of the pineapple and cinnamon in the cake perfectly complements the bitterness of coffee and elevates your morning routine.
This cake can also be paired with fresh fruit, such as more pineapple chunks or fresh berries, for added sweetness and a touch of freshness. The combination creates a harmonious balance between the rich spice in the cake and the bright acidity of fruits.
For a more indulgent experience, serve this vegan pineapple coffee cake with a dollop of whipped cream or drizzle it with caramel sauce. The addition of the whipped cream or caramel can create exquisite flavors that take your taste buds to heavenly realms.
Alternatively, you could turn this dessert into something that resembles cupcakes by cutting it into small pieces, topping each piece with some vegan buttercream or margarine frosting, and garnishing with some crushed pineapple bits. This turns the already delicious vegan pineapple coffee cake into something new for when you want to mix things up while impressing your guests at parties or simply just to enjoy yourself.
Whatever way you choose to enjoy this vegan pineapple coffee cake, It’s guaranteed to hit all the right notes for those who love sweets.
Make-Ahead, Storing and Reheating
One of the greatest things about this vegan pineapple coffee cake is that it can be prepared ahead of time! This means that you can get most of the work done whenever you have some free time and avoid the stress of making it all at once. The cake can be baked a day or two ahead and then stored in an airtight container at room temperature or in the refrigerator.
If you’re storing it in the refrigerator, make sure to let it come to room temperature before eating if you prefer it that way. If you prefer it cold or want to serve it right away, then go for it cold from the fridge!
To reheat, you can either warm a slice in the microwave for about 10-15 seconds or toast a few slices in a toaster oven until they’re warm and slightly crisp on top – this will give that perfect texture contrast between the soft crumb and crispy edges.
This vegan pineapple coffee cake can also be frozen for up to two months! Wrap individual slices tightly with plastic wrap, then place them in an airtight container or resealable freezer bag. When you’re ready to enjoy your cake again, thaw them overnight in the refrigerator before reheating as mentioned above
So, whether you’re prepping for a big event, wanting to save time, or just looking for an easy breakfast option, this vegan pineapple coffee cake is perfect as it’s versatile in serving and storage!
Tips for Perfect Results
To achieve the best result when making this vegan pineapple coffee cake recipe, here are some tips you should bear in mind:
1. Measuring the Ingredients: Ensure that you measure your ingredients with precision, so your coffee cake will not come out dry or too moist. Use a scale for an accurate measurement of the ingredients.
2. Baking Powder and Baking Soda: Make sure you use fresh baking powder and baking soda to help your coffee cake rise perfectly.
3. Mixing Method: Do not overmix while preparing the batter for the vegan pineapple upside-down cake. Overmixing may lead to a dense and heavy cake instead of a soft and fluffy one.
4. Vegan Butter: It is crucial to use vegan butter that is at room temperature. Don’t use melted butter because it can drastically affect the texture and moisture level of your cake.
5. Oats: Quick oats can be substituted for whole oats to give a smooth texture when preparing the streusel topping.
6. Pineapple Juice: Instead of water, you can add pineapple juice to your batter for more flavor.
7. Brown Sugar: The recipe calls for raw sugar, but you can substitute it for brown sugar if that’s what you have available in your pantry.
8. Using Fresh Pineapple Vs Crushed or Canned Pineapple: You can achieve a fresher taste by using fresh pineapple chunks compared to using crushed or canned pineapple.
By following these tips, you’ll have a soft, fluffy, and tasty vegan pineapple coffee cake that everyone will love!
Bottom Line
In conclusion, this vegan pineapple coffee cake recipe is a must-try for anyone who loves coffee cakes and wants to indulge in a healthier version of this classic dessert. With its delicious taste and moist texture, it’s hard to resist a slice (or two!) of this cake. Plus, it’s completely free from added fats and contains little sugar, making it the perfect guilt-free indulgence.
So, what are you waiting for? Whip up a batch of this incredible vegan pineapple coffee cake and enjoy the sweet taste of fresh pineapple in every bite. Trust me, once you try this recipe, you’ll be hooked for life!
Vegan Pineapple Coffee Cake Recipe
Ingredients
Dry Ingredients
- 1 cup quick oats (not instant) or 1 cup oats (not instant)
- 1 cup whole wheat flour
- 1/2 cup vegan sugar (i.e. demerara)
- 2 teaspoons baking powder
- 1 1/2 teaspoons Ener-G Egg Substitute
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3 tablespoons water
- 1 tablespoon white vinegar or 1 tablespoon cider vinegar
- 1 cup crushed pineapple in juice, undrained
- 1/3 cup unsweetened applesauce
Topping
- 2 tablespoons coarse sugar, such as demerara or 2 tablespoons raw sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F.
- Lightly spray or wipe the bottom and sides of a 8 X 8-inch glass baking pan with oil or cooking spray. (You may use metal, but the baking time will vary.).
- Put the oats into a blender and grind until they are fine. Stir a couple of times to make sure that they're uniformly ground.
- Mix the oat flour with the other dry ingredients.
- Add the wet ingredients and stir until moistened and completely combined, but don't overmix.
- Pour into the prepared pan (batter will be thick).
- Mix together the sugar and cinnamon topping, and sprinkle it over the top.
- Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean.
- Allow to cool for at least 15 minutes.
Add Your Own Notes
Nutrition
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