Not only is this vegan pineapple coffee cake completely free of added fats, it also uses no white flour at all and contains very little sugar.
“This recipe was tested on animals.”
That was my daughter’s way of admitting that she had been feeding the cat pieces of cake under the table. I laughed so hard I nearly choked on my own cake. E. has picked up enough from me to know that I think animal testing is a bad thing, so she assured me that the cat liked the cake and therefore wasn’t hurt by the testing.
We were celebrating my husband’s birthday with pineapple coffee cake and Equal Exchange French Vanilla coffee (E. had chocolate soymilk). I consider myself a lucky woman to have a husband who not only is kind, loving, and smart as hell but also has a relatively small sweet tooth and doesn’t mind having a birthday cake that’s just as good for him as it is good. Not only is this cake completely free of added fats, it also uses only whole wheat and oat flour–no white flour at all–and contains very little sugar. It’s a dense cake without being heavy, and the sprinkling of sugar on top gives it a sweet crunch. I strongly recommend using a coarse sugar such as demerara or raw sugar for the topping–it keeps its shape during baking and provides that crunch.
More Fat-Free Vegan Coffee Cakes
I love coffee cakes (or breakfast cakes, as they’re often called.) Check out some of my favorites:
- Blueberry Breakfast Cake
- Banana Coffee Cake
- Coconut Chai Breakfast Cake
- Vegan Cherry Snack Cake
- Blueberry Applesauce Cake Bars
Pineapple Coffee Cake
- 1 cup quick or whole oats not instant
- 1 cup whole wheat flour
- 1/2 cup vegan sugar or sugar-free substitute such as stevia baking blend or monk fruit
- 2 teaspoons baking powder
- 1 1/2 teaspoons Ener-G Egg Replacer or 1 1/4 teaspoons of cornstarch, potato starch, or tapioca plus 1/4 teaspoon of baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons water
- 1 tablespoon white or cider vinegar
- 1 cup crushed pineapple packed in pineapple juice undrained
- 1/3 cup unsweetened applesauce
- 2 tablespoons coarse sugar or brown sugar such as demerara or raw sugar
- 1/2 teaspoon cinnamon
- Preheat the oven to 350 F. Lightly spray or wipe the bottom and sides of a 8 X 8-inch glass baking pan with oil or cooking spray or line it with parchment paper. (You may use metal or silicone, but the baking time will vary.)
- Put the oats into a blender and grind until they are fine. Stir a couple of times to make sure that they’re uniformly ground.
- Mix the oat flour with the other dry ingredients. Add the wet ingredients and stir until moistened and completely combined, but don’t overmix. Pour into the prepared pan (batter will be thick). Mix together the sugar and cinnamon topping, and sprinkle it over the top.
- Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool for at least 15 minutes. Cut into 9 pieces, eat, and celebrate!
Nutritional info is approximate.
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MichelleJuly 27, 2016 at 10:51 pm
Do you think cake flour can be used instead of the whole wheat flour?
Susan VoisinJuly 28, 2016 at 7:25 am
Cake flour is lighter than whole wheat flour, so you will probably have to use a little more.
LynnetaSeptember 16, 2016 at 2:21 pm
I am baking this cake as we speak .I used jackfruit in place of pineapple that’s packed in syrup.drained out the jackfruit didn’t use the syrup added a little water.used sprouted wheat flour .oat flour erythritol or what we on the protective diet call esugar.i used half a banana in place of the apple sauce.i used the cornstarch for binding.i made a struesel of oats cinnamon and e sugar.just checked it.its rising and firming up.it smells delish. Thanks for the recipe
Corinne SFebruary 3, 2017 at 9:46 am
This cake is tasty, but I found it very dense, and it stuck to my teeth.
2 things I did differently:
•All-purpose instead of whole wheat flour (because I didn’t have any)
•¾ cup of pineapple + ¼ cup of maraschino cherries (I had leftover pineapple, but not enough to make a full cup)
I wish the cake was fluffier and lighter. But it’s healthy and I feel good about eating it
jenniferFebruary 22, 2017 at 7:16 am
Thinking of making this cake and cooking it with a pinapple upside down cake topping. do you think this would work?
Susan VoisinFebruary 22, 2017 at 8:45 am
I haven’t tried that so I can’t say for sure, but it’s worth a shot.
jenniferFebruary 23, 2017 at 4:41 pm
It worked great. We used to topping from this recipe. It made a very special birthday cake for my Vegan sister and her family.
Thanks for the recipe.
RhondaAugust 6, 2017 at 10:00 am
Would any thing extra if useing coconut flour thankyou
Susan VoisinAugust 6, 2017 at 10:34 am
From what I hear, coconut flour is very thirsty–it soaks up liquid much differently than wheat flour–so you would need much more liquid. I haven’t tried it so I can’t really advise how to adapt the recipe.
JadeSeptember 2, 2017 at 4:04 pm
Another winner! So simple and easy to make, I used a can of chopped pineapple I had lying around and it worked perfectly. Thanks again for another brilliant recipe <3
BarbOctober 16, 2017 at 2:44 pm
Just made this, and my son, who has never liked pineapple in any form, love it!
Gail GeerOctober 29, 2017 at 7:37 pm
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AmeliaJune 9, 2020 at 8:36 am
Do you think fresh pineapple would work and if so, what could I substitute for the juice (and how much of it)?
Susan VoisinJune 9, 2020 at 10:02 am
I think it would work fine with any type of fruit juice, but you would need to add it a little at a time because I don’t know how much it would take.
MaggieAugust 20, 2020 at 6:49 pm
Hmm…how about 1/2 of a flax egg? This sounds wonderful!
MarciaAugust 20, 2020 at 7:53 pm
Can’t wait to try this recipe. Sounds delish.
I have oat flour. How much is equal to one cup of oats?
Susan VoisinAugust 20, 2020 at 8:37 pm
I would use just a little less than a cup, maybe 1 cup minus a tablespoon.
MarciaNovember 3, 2020 at 7:41 am
Here I am again. Today may be the day I finally get to make this.
One more question. Do I make the egg replacer separately before combining or just put it with dry ingredients?
Susan VoisinNovember 3, 2020 at 9:53 am
No, if you’re using the powdered egg replacer, just put it in dry with the dry ingredients. Hope you enjoy it!
NatalieDecember 30, 2020 at 7:47 pm
Tried out this recipe tonight, and it turned out perfectly! The level of sweetness is just right. I didn’t have a 8x8in pan, so I tried making 12 cupcakes, and that worked quite well. Just baked them for 22 minutes at 350. Thanks for this amazing recipe!