Vegan Pina Colada Cake

Vegan Pina Colada Cake

Summer is over, Autumn is on its way, and the weather is getting colder… but doesn’t mean we can’t still be drinking Pina Coladas! And what better than a Pina Colada cocktail? A Vegan Pina Colada Cake! This vegan pina colada cake recipe combines all my favourite tropical flavours in one moreish slice of deliciousness; tangy pineapple, creamy coconut, and of course that sweet Malibu.

pina colada cake recipe

Before you rush to your nearest pricey health food store, don’t worry, this vegan pina colada cake recipe uses common store cupboard ingredients (apart from the Malibu, but that can be omitted… although I strongly recommend not to!)

I made this cake for the first time for my brothers birthday, and I’ll be honest- I was really nervous in case it was a complete disaster as I usually make my vegan banana cake (recipe here) which is super simple and really popular amongst my family too. But I was feeling adventurous to branch out of my usual baking recipes, and this Vegan Pina Colada cake did not disappoint! It was really simple to make too!

The toasted coconut chips and homemade dried pineapple decorations are optional additions, but I really recommend the coconut chips from Urban Fruit as they’re so flavoursome and crunchy (click here to buy)

pina colada cake recipe

Vegan Pina Colada Cake

Just one slice of this vegan pina colada cake will make you feel like you're in a hammock in the Caribbean, I know that is quite a statement, but you'll have to try it out to believe me!

Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 slices


For the cake

  • 2 cups plain flour (around 250g)
  • 1 tbsp baking powder
  • 1 tsp bicarbonate soda
  • 0.5 tsp ginger fresh or ground
  • 1/4 tsp salt
  • 0.5 tsp ground cinnamon
  • 1 can pineapple in juice (reserve both pineapple and juice)
  • 1/3 cup sunflower oil (around 120ml)
  • 1/4 cup maple or agave syrup (around 3 tbsp)
  • 1 tsp vanilla extract
  • 1/2 cup light brown sugar (around 100g)
  • 1/2 cup desiccated coconut (around 45g)
  • 3 tbsp malibu
  • 2 ripe bananas mashed
  • 1/2 cup walnuts chopped
  • 80 ml plant milk of choice (I used Alpro coconut and almond)

For the icing

  • 1/4 tin full fat coconut milk (must be full fat)
  • 1/2 cup vegan spread
  • 3/4 cup icing sugar
  • 1 tsp vanilla extract
  • 1/2 cup desiccated coconut (optional)
  • 1 packet toasted coconut flakes (optional) I use Urban Fruit

For the dried pineapple decoration (optional as you can use shop bought dried pineapple)

  • 2 pineapple rings (reserved from the whole tin used in the cake)
  • 1 tsp olive oil
  • 1 tsp brown sugar


For the cake

  1. Preheat oven to 180 C and line a 23cm (ish) cake tin with baking paper.

  2. In a large bowl mix the flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger

  3. In a separate bowl mix the sugar, syrup, oil, vanilla extract, mashed banana and malibu. Drain the juice of the tinned pineapple in the same bowl and mix (keeping the pineapple for later). 

  4. Add the liquid sugar mixture ingredients to the dry ingredients and mix until combined. Slowly add the plant milk and stir. If the mixture looks too wet/dry and more flour or milk, respectively.

  5. Chop up the tinned pineapple into small pieces, but leave two rings behind for the cake topping. Add the chopped pineapple to the mixture along with the chopped walnuts and desiccated coconut

  6. Pour the mixture into the cake tin and spread even

  7. Bake for roughly 35 minutes or until a toothpick comes out clean if you pierce the cake in the middle

For the frosting

  1. Once the cake has cooled start making the frosting (or else the frosting will melt!)

  2. Open up the can of coconut and scrape the solidified bit to a mixing bowl

  3. Add the vegan butter and start mixing with an electric whisk. Slowly add the sugar. 

  4. Once all the sugar has been incorporated, add the vanilla extract and desiccated coconut. 

  5. Spread the frosting evenly all around the cake using a spatula

For the pineapple ring decoration (optional)

  1. Turn the oven on to around 60C 

  2. Line a baking tray with baking paper and add the two pineapple rings (reserved from the pineapple tin earlier) 

  3. Drizzle the pineapple rings with a the olive oil and a sprinkle of brown sugar

  4. Bake until the pineapple rings have browned slightly and lost most of their moisture (takes around 20 minutes but keep your eyes on them!)

  5. Cut the cooked pineapple into small pieces and decorate the cake with it and the sprinkle over the toasted coconut chips

If you try out this vegan pina colada cake recipe let me know how it goes in the comments below!

What’s you favourite vegan cake recipe?

Andri x



  1. Tula Neocleous
    October 3, 2018 / 10:31 pm

    So true Andri it was really enjoyed by all the family! At first I thought we are having a big gathering make something safe but you proved me wrong, it was amazing.

  2. Karen
    June 7, 2021 / 6:07 pm

    I’m sorry to have to ask, but what is Malibu? Thank you!

    • basilandvogue
      June 7, 2021 / 11:25 pm

      Hey! It’s a coconutty rum liquor

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