Pineapple Cake

Juicy pineapple pieces make this cake even more moist and decadent. Yet our vegan version offers a good health boost, too! Try it with one of the special additions from our notes below, too.

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Prep Time 15

Cook Time 40

Total Time 55

Course Cakes, Dessert

Cuisine American

Servings servings

Calories 148 kcal

Ingredients

4 cups pineapple diced
¾ cup Swerve or preferred sugar substitute
3 tbsp lemon juice
¼ cup apple sauce
2 cups wheat pastry flour white wheat works, too
1 tbsp baking powder
1 tbsp baking soda
½ tsp salt

Instructions

Preheat oven to 350°F. Line an 8- inch baking dish with parchment paper or, if you prefer, oil and flour the dish.
Sift together the flour, baking powder, baking soda, and salt to mix well and add air to the ingredients. Set aside.
In your blender, add the Swerve, lemon juice, 2 cups of pineapple. Blend.
Fold the blended puree and the remaining pineapple into the flour mixture. Be careful not to overmix or the cake will be tough.
Spread into the prepared baking dish. Bake for 40 minutes or until a toothpick or knife inserted into the center comes out clean.
Cool, slice, and serve.

Notes

Notes:

This recipe can be used to make pineapple muffins instead of a cake, if desired.

We love these as is. However, sometimes we jazz it up a bit by:

folding in fresh blueberries, raspberries, or other berries.
adding a topping of berries or more pineapple
sprinkling on a streusel topping of cinnamon and brown sugar (Swerve)
topping with vegan whipped cream
adding a scoop of vegan ice cream

Nutrition

Calories: 148kcalCarbohydrates: 51gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 716mgPotassium: 211mgFiber: 4gSugar: 9gVitamin A: 53IUVitamin C: 42mgCalcium: 110mgIron: 2mg

Keyword pineapple