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This easy vegan pineapple sheet cake tastes like a tropical vacation and mixed straight in the pan so you don’t have to dirty up an extra bowl or mixer!
Sometimes (or maybe all the time), we just need cake fast. In these situations, I want something easy that uses up ingredients I likely have in my pantry and dirties up minimal dishes. For this, my go to cake is a wacky cake (sometimes call depression cakes), which are made without the usual eggs, milk, and butter that cakes often call for. They are also intended to be baked and served right in the same pan.
I decided to jazz the usual wacky cake recipe up by adding some island vibes to the mix and incorporating pineapple. The results were wonderful and I’ll definitely be coming back to this recipe time and time again.
Why You'll Love This Recipe
- It’s easy. Just a few easy steps and you have an easy vegan pineapple sheet cake.
- The vibes of this cake are tropical, fresh, and fruity. It’s a light and refreshing cake that doesn’t feel too heavy.
- The pineapple flavor in this cake is subtle instead of being overwhelming or tasting artificial or “chemical”-y.
Looking for More Fruity Desserts?
Pineapple Sheet Cake
This vegan pineapple sheet cake tastes like a tropical vacation and is mixed straight in the pan so you don't have to dirty up an extra bowl or mixer!
Ingredients
Cake
- 3 cups all purpose flour
- 2 cups brown sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp apple cider vinegar
- 2 tsp concentrated pineapple extract
- 10 tbsp vegetable oil
- 2 cups water
Pineapple Buttercream
- 3 cups powdered sugar
- 1/2 cup shortening
- 1/2 cup butter
- 1/8 tsp salt
- 2 tbsp nondairy milk
- 1 tsp concentrated pineapple extract
- food coloring yellow, gel
Instructions
Pineapple Sheet Cake
- Line a a 9x13" baking sheet with parchment paper, spray with nonstick spray, and preheat oven to 350*F.
- Put your dry ingredients (flour, sugar, baking soda, and salt) directly into the greased pan and whisk together until everything is well mixed and no clumps of brown sugar remain.
- Create three depressions (or wells) in the cake (2 small and 1 large).
- Add the apple cider vinegar to one small depression and the pineapple extract to the other small depression.
- Add the oil into the large depression.
- Pour water directly over the top of all of the ingredients and then mix until smooth and no dry flour remains.
- Bake for 40 minutes or until a toothpick comes out clean.
- Cool before frosting.
Pineapple Buttercream
- Add all of the buttercream ingredients to a food processor and run on medium or high until smooth and fluffy.
- Scrape down the sides of the processor and run again.
- If adding optional yellow food coloring, add now and run until well mixed.
- Spread or pipe on cooled cake.
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.
Categories: Desserts
2 Comments
Veera · May 8, 2022 at 10:47 pm
Hey, I would love to try this recipe! Any idea whether the pineapple extract can be substituted for real pineapple instead? And if so, whether you know the amount :). Thank you for a great recipe 😋🍍🍍
Brittney Long · May 11, 2022 at 3:47 pm
Hi, Veera! I haven’t tested this recipe with actual pineapple, so I can’t be sure. Because it is such a small amount of liquid, I wouldn’t try to use real pineapple there or it might lack that pineapple flavor. Alternatively, if you use too much real pineapple juice, it’ll completely change the consistency of the cake and/or buttercream. I’d recommend sticking to the extract on this one if possible! I do have a pineapple coffee cake recipe coming soon, so keep an eye out for that. It uses real pineapples. 🙂