Vegan pineapple cake with lime, ginger and coconut.Jump to Recipe
I have had this flavour idea in my mind for a while, and decided to use it for this vegan cake.
Its been so long since i shared a vegan cake recipe, so i wanted to create a new one.
Pineapples are in season now, and pair so beautifully with spices and citrus.
I decided to use lime as i like how it tastes with the coconut cream, its so fresh. Lime and coconut is a classic for a reason.
I baked this cake a few times, and tried fresh pineapple and tinned in the sponge, and we prefered the flavour of the tinned.
However between the layers of sponge there is a fresh pineapple and lime compote that adds so much flavour.
I used some dark brown sugar in the sponge with some spices and candied stem ginger as i like the deep caramel flavour it gives.
You wouldn’t even notice it was a vegan cake, and everyone that tried it never guessed.
In fact my partner informed me afterwards, he now prefers coconut cream more than normal cream.
I find that the texture of vegan cakes are always going to be quite different than a regular cake with creamed butter and eggs.
That is why i decided to use a chunky pineapple puree in the sponge, so it feels more like a carrot cake, which have a slightly denser texture any way.
Vegan cakes need a little more raising agent in them, so i used baking powder and baking soda.
We found that this cake was really lovely and soft.
It was also nice as a loaf/bundt cake with a drizzle icing. But as vegan cakes are a little more fragile when they are warm, it was a bit tricky to take it out of the bundt tin.
If you do decide to bake it in a bundt tin, try and use a tin that doesn’t have a lot of detail and oil the tin well. let it cool in the tin for 30 minutes.
For a large loaf cake, bake it in a lined tin.
Vegan pineapple cake
This is a dark and spicy cake because of the added golden caster sugar and brown sugar, ginger and cinnamon.
Regular white caster sugar and light brown sugar also tastes great.
The sponge has some desiccated coconut along with some chunky pineapple puree.
I drained the tin of pineapple and pulsed it in a food processor a few times to get a chunky puree/crushed pineapple mixture. Then placed it in a sieve over a bowl and squeezed out as much liquid as i could.
Save the juice as you will need 3 tbsp.
The freshness of the coconut cream and lime goes well with the caramelised flavours of the cake and pineapple filling.
The frosting is simply coconut cream, some lime juice and some powdered sugar.
The filling is made with chopped fresh pineapple, lime juice, caster sugar and a tablespoon of dark brown sugar. It is simmered until thick and syrupy.
I made some dried pineapple flowers for decoration with the rest of the pineapple.
I used unsweetened almond milk, but i imagine coconut milk would be wonderful.
Note- I googled the cups conversions so they may not be accurate.
Vegan pineapple, lime, coconut and ginger cake
- food processor
- 2 10 inch baking tins
For the spiced pineapple sponge
- 1 tin of pineapple in juice 270g drained weight made approx 1/2 cup
- 250 ml vegetable oil
- 200 mls dairy free milk- i used almond coconut would also be great
- 200 grams golden caster sugar 1 cup 7 oz
- 100 grams soft dark brown sugar 1/2 cup
- 400 grams plain flour 3 1/4 cup
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp apple cider vinegar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 50 grams desiccated coconut 1/2 cup
- zest from one lime
- 3 tbsp chopped candied stem ginger
- 3 tbsp juice from the tin of pineapple
Pineapple lime filling
- half a medium pineapple
- 1/2 cup caster sugar 100g
- 1 tbsp dark brown sugar
- juice from half a lime
Coconut lime cream
- The cream from the top of two tins of full fat coconut milk left in the fridge the night before to firm up
- 3/4 cup icing sugar 75g
- juice from half a lime
- Note = put the tins of coconut milk for the frosting in the fridge the night before
For the cake
- Preheat the oven to 160c fan
- Grease two 10 inch baking tins with a little oil and line with baking paper
- Drain a tin of pineapple chunks over a bowl saving the juice, it weighed 270g once drained. Place pineapple in a food processor and pulse a few times to break the pineapple down to a crushed/ chunky puree type texture. Pour into a sieve and press out the excess liquid. I weighed it again to check for this recipe and it now weighed 140g. approx 1/3 -1/2 cup
- In a bowl whisk the oil and both sugars together for a minute until well combined, then add the milk and whisk again to combine.
- Sift together the flour, baking powder, baking soda, salt and spices and add to the bowl and mix in. Add the apple cider vinegar and mix.
- Mix in the pineapple, lime zest and desiccated coconut and chopped candied stem ginger.
- Finally add 3 tbsp of the reserved pineapple juice and mix.
- Dived equally between the two tins and bake on the middle shelf of the oven for about 30-35 minutes until golden and a knife inserted into the centre comes out clean.
- Leave to cool in the tins, for half an hour, then gently remove tins and baking paper and cool on a cooling rack.
Pineapple lime filling and flowers
- Cut the skin off a pineapple, cut in half and remove the core and cut into thin small chunks, add to a pan with the juice of half a lime and the sugars and simmer for about 10 minutes until thick and syrupy. Leave to cool completely. Use the rest of the pineapple to make pineapple flowers if you wish. Cut thin slices of the pineapple using a mandolin. place slices spaced out on a lined baking tray. Dry out in a low oven at 100c for 1 hour then turn them over and dry out the other side for another hour (you could also flip them every half an hour for 2 hours), then quickly shape them by placing in a small tart tin or over balls of screwed up tin foil and leave to cool and harden in shape.
- The night before place two tins of coconut milk in the fridge to firm up, open tins and using a spoon remove the hard cream that has set at the top of the tin. discard the rest of the liquid we only need the solid cream part.
- Add cream to a stand mixer with a whisk, or into a food processor, sift in the icing sugar and mix until thick and creamy, add the lime juice and mix in, taste. if you would like more sweetness you can add it now, however remember the filling is very sweet .Place in the fridge for about 30 minutes to firm up a little, (can be made day or a few hours in advance and left in fridge but mixed again before use)
- If the cakes have domed while baking level the tops by slicing them evenly using a serrated knife.
- Place one of the cake layers on cake plate and spoon on half of the cream and spread out, then add the pineapple compote, saving a little for the top. Add the second sponge on top and add the rest of the cream. Then spoon on some of the compote and place on flowers and grate over some lime zest and add some toasted coconut (optional)
- Note = add the pineapple flowers just before serving or the cream will soften them after a while.The assembled cake is best eaten on the day. If baked as a loaf tin, you can add a lime drizzle icing and keep it in a tin. The cake with coconut cream should be kept in the fridge after two hours, but will taste better eaten before it has been in the fridge. The cakes can be baked the day before and wrapped up in plastic wrap and kept in a tin before assembling.
Other vegan bakes on the blog
My friend silvia is an amazing vegan baker if you are looking for any other vegan cake recipes and tips.