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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

Ingredients

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

Instructions

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