One-Bowl Vegan Pineapple Fruitcake | How to make One-Bowl Vegan Pineapple Fruitcake

By Vanitha Bhat  |  4th Mar 2018  |  
4 from 1 review Rate It!
  • One-Bowl Vegan Pineapple Fruitcake, How to make One-Bowl Vegan Pineapple Fruitcake
One-Bowl Vegan Pineapple Fruitcakeby Vanitha Bhat
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    8

    People

4

1

About One-Bowl Vegan Pineapple Fruitcake Recipe

Vegan Pineapple Fruit cake with coconut is a one-bowl scrumptious eggless cake with bits of tutti frutti”, a mild tinge of coconut and a fruity flavor to the moist cake from added pineapple juice,

One-Bowl Vegan Pineapple Fruitcake

Ingredients to make One-Bowl Vegan Pineapple Fruitcake

  • 1 ¼ cups whole wheat flour
  • ¼ cup unsweetened coconut powder
  • ½ cup tutti frutti and chopped maraschino cherries
  • ¾ cup powdered sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup pineapple juice
  • ¼ cup oil
  • 1 tsp vinegar
  • 1 tsp vanilla essence
  • Whole almonds for decorating or Tutti frutti (optional)

How to make One-Bowl Vegan Pineapple Fruitcake

  1. Preheat oven to 350 F or 180 C. Line a 9-inch pan with parchment paper (or you can grease and flour it) and keep aside. I have lined only the bottom and greased the sides.
  2. In a large bowl, mix all the dry ingredients; whole wheat flour, coconut, powdered sugar, tutti frutti, maraschino cherries, baking soda and salt with a wire whisk until thoroughly combined.
  3. Add the wet ingredients one by one: pineapple juice, oil, vinegar and vanilla essence. Mix well with a spatula or large spoon until well mixed and smooth; do not over mix as this will make the cake tough.
  4. Pour the cake batter into the prepared pan and smoothen the top. Top the cake batter with whole almonds in a decorative fashion (totally optional) or more tutti frutti, and bake in the preheated oven for 30 to 35 minutes until a tooth pick
  5. Remove from oven and let cool in pan for about 10 minutes. After 10 minutes, gently run a knife around the edges of the cake and remove from pan. Let cool on wire cooling rack to cool completely.
  6. Slice and serve moist, scrumptious, healthy and totally vegan pineapple fruit cake (with coconut) with your evening chai or coffee. For a more decadent experience, serve each slice with scoops of ice cream as a sumptuous dessert.

My Tip:

If you do not like any add ins (candied fruit, cherries), you can omit them for a plain cake; it will still taste divine. I love nuts in my cake, but my last cake had lots of nuts, so with this on; I wanted to just enjoy the flavor and texture without nuts (my weakness) distracting me! This same cake can be made with any flavor of fruit juice or just plain water. For a more pronounced pineapple flavor, stir in a teaspoon of pineapple extract. If you do not have coconut powder or flakes, use only whole wheat flour. Instead of 9-inch pan, the cake can be baked in an 8-inch pan (which will take around the same time) or even made into cupcakes which will take about 20 minutes to bake. Enjoy them plain or topped with any frosting, fruit glaze or ganache.

Reviews for One-Bowl Vegan Pineapple Fruitcake (1)

Sonal Sardesai8 months ago

Very nice bake !
Reply