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.