The Vegan Pistachio Pineapple Cake is a delicious dessert that contains approximately 280 kcal per serving. This cake takes about 55 minutes to prepare and bake and is perfect to serve at birthdays, holidays, tea parties, family gatherings, festivals, celebrations, or special occasions. It contains all-purpose flour, crushed pineapple, pistachios, plant-based milk, coconut oil, sugar, baking powder, vanilla extract, and a pinch of salt. We may pair it with vegan vanilla ice cream, coconut whipped cream, fresh pineapple slices, mixed berries, herbal tea, almond milk latte, fruit salad, or pistachio milk. For longer than five days, store this vegan pistachio pineapple cake in the fridge in an airtight container.
STATS:
- Total time: 55 minutes
- Calories: 320 kcal
- Cooking time: 35 minutes
- Course: Dessert
- Cuisine: American
- Serving size: 1 slice
- Preparation time: 20 minutes
- Serving: 10 slices
- Diet: Vegan
EQUIPMENT:
- Mixing bowls
- Whisk
- Measuring cups
- Spatula
- Oven
- Measuring spoons
- 8-inch round cake pan
- Baking paper
INGREDIENTS:
- 1½ cups all-purpose flour
- Half cup ground pistachios
- Vanilla extract, one tsp.
- One teaspoon of baking soda
- Apple cider vinegar, one tbsp.
- Half a cup of vegan milk
- 1 cup pineapple
- ⅓ cup vegetable oil
- ¾ cup sugar
- 1½ tsp. baking powder
- Quarter cup pistachios
- 1/4 tsp. salt
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- It gives the recipe stability and structure. Make the cake fluffy by properly rising it with flour. Another replacement is to utilize whole wheat flour.
PISTACHIOS, GROUND:
- They give the cake a delicate and gritty texture. They enhance color and flavor. As an alternative, use cashews.
PINEAPPLE:
- Pineapple gives the cake moisture and a tropical taste. It keeps the cake’s moist, delicate texture. Applesauce or mango puree is also an excellent substitute.
SUGAR:
- Sugar provides softness and sweetness. It balances the cake’s flavors. Instead, use maple syrup or coconut sugar.
VEGETABLE OIL:
- The cake has a soft, moist texture thanks to the vegetable oil. Sunflower oil could be utilized as another option.
APPLE CIDER VINEGAR:
- The cake rises as a result of its reaction with baking soda. For a light texture, it is crucial. Lemon juice is another option.
VANILLA EXTRACT:
- All the flavors are enhanced, and the cake is warmed by the vanilla essence. It enhances the flavor characteristics. As an alternative, use almond extract.
SALT:
- All flavors are enhanced by salt, which also counteracts the cake’s sweet flavor. Instead, use pink Himalayan salt.
PISTACHIOS:
- Pistachios decorate and add crunch to the cake. Good substitutes include almonds, walnuts, or shredded coconut.
INSTRUCTIONS:
- First, heat the oven to 180°C and put baking paper on the pan.
- Mix flour, baking powder, salt, ground pistachios, and baking soda in a bowl.
- In another bowl, whisk oil, sugar, vegan milk, vinegar, and vanilla.
- Include both mixtures and gently mix them.
- Add crushed pineapple and put the batter in the pan.
- Lastly, sprinkle chopped pistachios on top, then bake for 35 minutes.
SERVING SUGGESTIONS:
FRUITS:
- Mango Slices
- Pineapple Chunks
- Strawberries
- Kiwi Slices
- Blueberries
ICE CREAM:
- Vegan Vanilla
- Coconut
- Pistachio
- Mango Sorbet
- Pineapple Sorbet
TOPPINGS:
- Coconut Whipped Cream
- Cashew Cream
- Coconut Yogurt
- Almond Cream
- Vegan Vanilla Frosting
HOT DRINKS:
- Green Tea
- Black Coffee
- Earl Grey Tea
- Chamomile Tea
- Almond Milk Latte
COLD DRINKS:
- Iced Coffee
- Pineapple Juice
- Mango Smoothie
- Coconut Water
- Lemon Iced Tea
SAUCES:
- Mango Coulis
- Pineapple Sauce
- Raspberry Sauce
- Vegan Caramel Sauce
- Coconut Cream Drizzle
NUTS:
- Roasted Pistachios
- Almonds
- Cashews
- Walnuts
- Pecans
SNACKS:
- Vegan Scones
- Banana Bread
- Lemon Loaf Cake
- Fruit Salad
- Date Bars
DESSERTS:
- Vegan Cheesecake
- Chocolate Mousse
- Fruit Tart
- Coconut Macaroons
- Brownies
TIPS:
- Drain the pineapple properly so the cake does not get soggy.
- Avoid overmixing the batter for a soft texture.
- For better mixing, use room-temperature components.
- Toast the pistachios for a deeper taste in the cake.
- Cool the cake properly before cutting.
STORAGE INFORMATION:
FRIDGE:
- Keep the cake in the box for five days.
FREEZER:
- Wrap the slices in plastic and freeze them for 60 days.
FAQs:
Does this cake contain gluten?
- No, if you use a non-gluten flour blend.
Are fresh pineapples good to use?
- Yes, although strain out the chopped pieces and then use them.
Can I make cupcakes with this batter?
- Yes, include the batter in the molds and bake for almost twenty minutes.
What makes the cake dense?
- You may mix or bake it for an additional time.
NUTRITIONAL INFORMATION:
Calories: 320 kcal
Net carbs: 38 g
Total carbs: 42 grams
Iron: 2.1 mg
Fiber: 3 grams
Calcium: 85 mg
Protein: 5 grams
Sodium: 180 mg
Potassium: 220 milligrams
Vitamin A: 120 IU
