This moist vegan pineapple coffee cake is moist and full of flavor with bites of fresh pineapple and a delicious brown sugar streusel. 

Coffee cake is a kind of confusing concept. In many places, a coffee cake has literal coffee flavor, sometimes in the form of a coffee-flavored cream layer. In the United States, however, when somebody used the term coffee cake, they usually mean a cake that is meant to be had with coffee. Very confusing, I know. Since I’m in the US, when I say coffee cake, I mean the kind that is intended to be had with a coffee.

This particular coffee cake recipe was inspired by me trying to decide on a scent for my air diffuser one day. It was dark and gloomy outside and I wanted something that made me feel warm, so I reached for my fall spice scents. Then I noticed my Caribbean beach scents and grabbed those as well. I was stuck deciding between coffee cake and pineapple until finally I asked, “why not both?”

So that’s exactly what I did! I added a few drops of each and turned on my diffuser. Pretty soon, the smell filled the room and it smelled so delicious that I just knew I had to a vegan pineapple coffee cake. 

Why You'll Love This Recipe

  • This coffee cake is simple to make, but still impressive at the same time. 
  • It isn’t too heavy or rich, but it’s instead light and fresh. 
  • The pineapple in this cake makes it a surprising twist on a classic coffee cake. 
  • It’s perfect to make for warm weather get-togethers, barbecues, and picnics. 
  • You can make it ahead of time. 

Frequently Asked Questions

  • Can I use canned pineapple? You can! I’m always going to recommend fresh pineapple if it is available, but sometimes it just isn’t. You can use fresh, canned, or frozen pineapple for this vegan pineapple coffee cake. As long as you use the 1 cup and the pineapple is room temperature, you are good to go. 
  • Can I make this ahead of time? Yes! I like to make this one a night before I need it and it doesn’t dry out by the next day. You can make it the night before or you can even make it ahead of time and freeze it. To freeze, you can wrap your cake in food wrap, aluminum foil, plastic wrap, or even put slices in a freezer bag. Simply thaw in the refrigerator before serving. I like to freeze the cake in individual servings so I can just thaw a single serving at a time when I want.  

More Cakes You Might Like

Vegan Pineapple Coffee Cake

This moist vegan pineapple coffee cake is moist and full of flavor with bites of fresh pineapple and a delicious brown sugar streusel. 
Course Dessert



  • 1/3 cup all purpose flour
  • 1/4 cup ​brown sugar
  • 2 tbsp vegan butter unsalted
  • 1/2 tsp cinnamon
  • 1/8 tsp salt skip if using salted butter


  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup ​brown sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 flax egg (1 tbsp ground flax meal mixed with 2.5 tbsp water)
  • 1 cup vegan sour cream OR vegan vanilla yogurt
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 tsp concentrated pineapple extract optional, for extra flavor
  • 1 cup pineapple diced


  • Prepare your flax egg binder by mixing 1 tbsp flax meal with 2.5 tbsp of water and set aside for at least five minutes.
  • Preheat oven to 350°F and grease an 8x8" glass baking pan.
  • In a small bowl, combine all of the streusel ingredients and mash with a fork until the butter is well incorporated.
  • In a large bowl (or using a stand mixer, if available), whisk together your wet ingredients (flax egg, sour cream OR yogurt, vegetable oil, extract(s)).
  • In a medium bowl, combine your dry ingredients (flour, sugars, baking powder, baking soda, cinnamon, and salt. Whisk together.
  • Add the dry ingredients to the wet ingredients and whisk together until no dry flour remains.
  • Fold in the diced pineapple.
  • Add the batter (it will be quite thick) to your baking pan and use a rubber spatula to level in out.
  • Top with the streusel you mixed together in step three. Use a fork to press the streusel into the batter.
  • Bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • Serve with coffee.

As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me @holefoodbakery and/or use the hashtag #holefoodbakery so I don’t miss it. 


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