Pineapple Cake

Our plant-based recipe for Pineapple Cake uses maple syrup instead of refined sugar, fresh pineapple, and an egg-free, oil-free batter. After baking, flip it upside down to cool so the sweet fruit juice can make its way into the fresh, warm cake below.


  • 1 pineapple, fresh, cut into rings or chunks
  • 1 1/2 cup flour, whole wheat pastry or gluten-free
  • 1 cup Homemade Nut Milk or store-bought plant-based milk
  • 3/4 cup maple syrup
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • PREP TIME 15
  • COOK TIME 40
  • Serves 8


  1. Preheat oven to 350°F.
  2. Drizzle 1/4 cup maple syrup and lemon over the bottom of a nonstick 9-inch cake pan. Cover the bottom with pineapple rings/chunks.
  3. Mix dry ingredients in a small bowl.
  4. In a second bowl, whisk nut milk, 1/2 cup maple syrup and vanilla, then add dry ingredients, stirring until combined.
  5. Pour batter over pineapple then bake 40 minute or until a toothpick inserted in the center comes out clean.
  6. Cool for 10 minutes then flip upside down on a plate. Serve immediately or cool completely then serve.