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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.