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.
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.
this cake is sweet and creamy and fluffy! Fun, fruity and delicious!
Preheat oven to 350
Combine all dry ingredients in large mixing bowl.Whisk together dry ingredients until thoroughly blended
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.
Pour in two separate greased pans.
Bake for 30 minutes
Let chill in fridge before taking them out of the pans.