Vegan Pineapple Fruit cake with coconut is a one-bowl scrumptious cake that can be ready in less than an hour. With bits of candied fruit (“tutti frutti” as they call it in India), a mild tinge of coconut and a fruity flavor to the moist cake from added pineapple juice, this divine vegan cake is perfect to make this Christmas or New Year!
Although I have been using an electric hand blender all these years for all my bakes, I still love recipes where just hand mixing in a single bowl is all that is needed to come up with a showstopper bake! This one-bowl vegan pineapple cake is right up this alley.
Most of my baking involves healthy cooking using nutritious ingredients. So, this cake has whole wheat flour and to make it totally vegan, no butter, ghee or milk was used. Moisture comes from pineapple juice (you can use fresh, canned or from a carton). No juice in your pantry? Just substitute with water!
Pineapple and coconut pair well (as in pina colada), so I have used a bit of unsweetened coconut powder lying in my freezer in the place of some of the wheat flour (about ¼ cup, you can use more if you want a more pronounced coconut flavor, but not more than 1/2 cup).
To make it festive and apt for Christmas and New Year, I mixed in some candied fruit along with some chopped maraschino cherries. Just make sure you do not add it last but mix it with the dry ingredients to prevent them from sinking to the bottom while baking.
Making this eggless fruity cake could not be easier; all you need is one bowl. Mix the dry ingredients first and then blend in the wet ingredients to a smooth batter; pour in prepared baking pan and bake until done.
So, head on to the kitchen and make this beautiful, moist one-bowl vegan pineapple fruit cake (with coconut) right away and enjoy it with friends and family. Add in nuts, fruits, cherries, chocolate chips etc. Let your imagination go wild!!
Step-by-step method to make Vegan Pineapple Fruitcake:
Preheat oven to 350 F or 180 C.
Line a 9-inch pan with parchment paper (or you can grease and flour it) and keep aside. I have lined only the bottom and greased the sides.
In a large bowl, mix all the dry ingredients; whole wheat flour, coconut, powdered sugar, tutti frutti, maraschino cherries, baking soda and salt with a wire whisk until thoroughly combined.
Add the wet ingredients one by one: pineapple juice, oil, vinegar and vanilla essence.
Mix well with a spatula or large spoon until well mixed and smooth; do not over mix as this will make the cake tough.
Pour the cake batter into the prepared pan and smoothen the top.
Top the cake batter with whole almonds in a decorative fashion (totally optional) or more tutti frutti, and bake in the preheated oven for 30 to 35 minutes until a tooth pick inserted in center comes out clean.
Remove from oven and let cool in pan for about 10 minutes.
After 10 minutes, gently run a knife around the edges of the cake and remove from pan. Let cool on wire cooling rack to cool completely.
Slice and serve moist, scrumptious, healthy and totally vegan pineapple fruit cake (with coconut) with your evening chai or coffee. For a more decadent experience, serve each slice with scoops of ice cream as a sumptuous dessert.
Enjoy!!
For more similar cakes, you must try:
Super Moist Carrot and Apple Cake (Eggless)
Egg-Free Raisins and Walnuts Quick Bread
Vegan Chocolate Mocha Banana Cake
Ingredients
- 1 ¼ cups whole wheat flour
- ¼ cup unsweetened coconut powder
- ½ cup tutti frutti and chopped maraschino cherries
- ¾ cup powdered sugar
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup pineapple juice
- ¼ cup oil
- 1 tsp vinegar
- 1 tsp vanilla essence
- Whole almonds for decorating or Tutti frutti (optional)
Instructions
- Preheat oven to 350 F or 180 C.
- Line a 9-inch pan with parchment paper (or you can grease and flour it) and keep aside. I have lined only the bottom and greased the sides.
- In a large bowl, mix all the dry ingredients; whole wheat flour, coconut, powdered sugar, tutti frutti, maraschino cherries, baking soda and salt with a wire whisk until thoroughly combined.
- Add the wet ingredients one by one: pineapple juice, oil, vinegar and vanilla essence.
- Mix well with a spatula or large spoon until well mixed and smooth; do not over mix as this will make the cake tough.
- Pour the cake batter into the prepared pan and smoothen the top by tapping the pan on the counter.
- Top the cake batter with whole almonds in a decorative fashion (totally optional) and bake in the preheated oven for 30 to 35 minutes until a tooth pick inserted in center comes out clean.
- Remove from oven and let cool in pan for about 10 minutes.
- After 10 minutes, gently run a knife around the edges of the cake and remove from pan. Let cool on wire cooling rack to cool completely.
- Slice and serve moist, scrumptious, healthy and totally vegan pineapple fruit cake (with coconut) with your evening chai or coffee. For a more decadent experience, serve each slice with scoops of ice cream as a sumptuous dessert.
- Enjoy!!
Notes
If you do not like any add ins (candied fruit, cherries), you can omit them for a plain cake; it will still taste divine.
I love nuts in my cake, but my last cake had lots of nuts, so with this on; I wanted to just enjoy the flavor and texture without nuts (my weakness) distracting me!
This same cake can be made with any flavor of fruit juice or just plain water.
For a more pronounced pineapple flavor, stir in a teaspoon of pineapple extract.
If you do not have coconut powder or flakes, use only whole wheat flour.
Instead of 9-inch pan, the cake can be baked in an 8-inch pan (which will take around the same time) or even made into cupcakes which will take about 20 minutes to bake.
Enjoy them plain or topped with any frosting, fruit glaze or ganache.
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Many thanks for the recipe! The store had glace cherries and pineapple on sale. I was looking for a vegan recipes to use them in. This recipe is perfect and delicious!
Thanks so much Elizabeth 🙂 Hope you did get to try this and enjoyed it as much as we did! Thanks for stopping by and for the wonderful feedback! 🙂
Can I use fresh pineapple pulp?
I have used pineapple juice dear, so if you use pulp you may need more liquid. I have not tried using pulp in cake, but if you do, please let me know how it turned out 🙂
Lovely recipe. Do you use 200 ml cupor 240 ml or 250 ml? And if we don't use coconut then should we replace it with 1/4th cup of wheat flour or there is no need of additional wheat flour?
Thanks so much 🙂 I use a 250 ml cup and if you want to omit coconut, then replace with flour. Enjoy baking dear 🙂
I've featured your recipe on #CookBlogShare this week:)
Thank you so much 🙂
Nice pineapple , coconut fruit cake. Will try it with my son & post . I have been planning to make a eggless cake for New Year. Method looks quite easy & healthy ingredients to be added.
Thanks so much Sharada 🙂