Vegan Pineapple Coconut Cake

This vegan Pineapple Coconut Cake is finger licking good! Really a refreshing cake in combination with the flaked coconut! Easy to make in advance and you can keep the cake for at least 3 days in the fridge. If you have any questions just let us know in the comments. Enjoy it!

Serves: 12
Prep time: 35 minutes
Total time: 1 hour 5 minutes

Ingredients

Filling
567 g pineapple (canned)
1 tbsp cornstarch
1 tsp chia seeds

Cake batter
300 ml almond milk
1 tbsp apple cider vinegar
175 g sugar
275 g flour
2 tsp baking powder
1 tsp baking soda
2 tsp vanilla extract
150 g vegan butter, melted
90 g maple syrup

Frosting
375 g icing sugar
4 tbsp pineapple juice (from the can)
1 tsp vanilla extract
227 g vegan butter, room temperature

Roasted coconut chips

Method

1. Take 4 tablespoons of pineapple juice from the can and set aside for later. Put the pineapple chunks with the remaining juice, cornstarch and chia seeds in a saucepan. Heat until it starts to simmer. Set aside and let it cool completely.
2. Preheat the oven to 180 degrees Celsius.
3. Mix the almond milk and apple cider vinegar in a glass and set aside for now. Sift the sugar, flour, baking powder and baking soda into a bowl and stir everything together and add the vanilla extract, melted butter and the maple syrup. Also add the almond milk and apple cider vinegar mixture. Stir well until you have a smooth batter.
4. Grease 2 round baking tins of 20 x 20 cm (we used vegan butter for this) and cover the bottom with baking paper. Divide the batter over the two baking tins. Bake in the oven for 30 minutes. Let the cake cool for 5 minutes and then remove from the baking tin and let them cool completely on a cooling rack.
5. Meanwhile make the frosting. Put the icing sugar, pineapple juice, vanilla extract and vegan butter in a bowl and mix well (use a hand mixer if necessary).
6. Divide the filling evenly over one cake. Place the other cake on top of this. Coat the outside of the cake with the frosting. Decorate the cake with toasted coconut chips.

Tip: Make the cake the day before. This way the cake can become firm in the refrigerator.