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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.

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.