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Pineapple Cake

Pineapple Cake recipe

An egg-free, oil-free, refined sugar-free version that turns the classic recipe upside down.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 1x
Print Recipe


  • 1/4 cup maple syrup
  • 1 tbsp lemon juice, freshly squeezed
  • 1 pineapple, fresh, cut into rings or chunks
  • 1 cup Homemade Nut Milk or store-bought plant-based milk
  • 1/2 cup maple syrup
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cup flour, whole wheat pastry or gluten-free
  • 2 ¼ tsp baking powder
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, ground


  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.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.