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Categories: vegan dessert recipes

Vegan Pineapple Sponge Cake Recipe

Vegan Pineapple Sponge Cake Recipe

This Vegan Pineapple Sponge Cake Recipe is sweet, fresh, and spongy! This pineapple cake angel food is light and airy and at the same time rich and decadent. Topped with my kiwi fruit frosting it’s the perfect spring break cake! Or any time cake for that matter.

This vegan cake is made with pineapple chunks, cake flour, vegetable oil, and Agar Agar powder. 

Many vegan sponge cakes call for flavored jello. Well Jello isn’t vegan because it contains gelatin. But I already know the vegan version of gelatin is made from seaweed. It is called Agar Agar. Agar is great for this pineapple cake angel food.

Agar Agar comes in powdered form that forms a jelly like substance. This vegetable gelatin comes from red algea coming from seaweed. 

Agar powder is a great vegan cake binder. This ingredient adds a fluffy bouncy texture. It also helps to hold your eggless cake together. Agar powder is perfect for this Vegan Pineapple Sponge Cake Recipe.

This angel food cake is so delicious

vegan pineapple sponge cake recipe

There are many Egg Replacer options available however I prefer Bobs Red Mill Egg Replacer. It is a mixture of Whole Soy Flour, Wheat Gluten, Corn Syrup Solids, Algin.

Add one tablespoon Egg Replacer to three tablespoons water for each one whole egg in any recipe! It’s great for pineapple cake angel food.

Pineapple is so sweet in this vegan cake. It’s tarte and helps create a spongy soft texture. Pineapples are one of the most popular fruits for good reason. This economically significant fruit grows on tropical plants.

Ingredients for this vegan pineapple cake angel food include egg replacer, agar powder, and cake flour. Also soy milk, orange extract, and sugar. You will also need vegetable oil, baking powder, and a pinch of salt.

Get the entire fruity recipe below

5 from 1 vote

Vegan Pineapple Sponge Cake

this cake is sweet and creamy and fluffy! Fun, fruity and delicious! 

Course baking, cake, Dessert, vegan
Cuisine American, vegan
Keyword baking, cake, dairyfreedessert, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Chill time 1 hour
Total Time 1 hour 45 minutes
Servings 16 slices
Calories 264 kcal
Author admin


  • 4 Tbsp Egg Replacer Bobs Red Mill
  • 1 Tbsp Agar agar Vegetable gelatin (if you’re not vegan you can use powdered jello)
  • 3.5 Cups Cake flour
  • 2 Tbsp Orange extract
  • 2.5 Cups Sugar
  • 1 Cup Soy milk
  • 1 20oz Can crushed pineapple in juice
  • 1 Cup Vegetable oil
  • 1 Tbsp Baking powder
  • 1/2 Tbsp Salt


  1. Preheat oven to 350

  2. Combine all dry ingredients in large mixing bowl. Whisk together dry ingredients until thoroughly blended

  3. Add all wet ingredients, one at a time, blending on low/medium in between each. Blend until thoroughly combined. Might seem liquidy but that’s okay.

  4. Pour in two separate greased pans.

  5. Bake for 30 minutes

  6. Let chill in fridge before taking them out of the pans.

Thanks for visiting Anyreasonvegans vegan dessert recipes.

Hello guys! My name is Jessica and I am a recipe blogger who specializes in vegan and plant based recipes! I have been blogging for 4 years but I have been into cooking, baking, and creating my entire life, Thanks so much for visiting my blog.

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