A soft, simple traybake for slow afternoons
This old-fashioned vegan pineapple cake is soft, moist, and quietly comforting.
Made with applesauce instead of eggs, brown sugar for warmth, and pineapple for natural sweetness, it’s a simple traybake that keeps well and improves with time.
It’s the kind of cake you bake once and return to again — dependable, unfussy, and perfect for slow days at home.
Vegan Preacher Cake
A soft, old-fashioned vegan pineapple cake made with applesauce, brown sugar, nuts, and coconut.
Equipment
- 30cm X 23 cm tin
Ingredients
- 430 gms Pinapple, pureed
- 2 tablespoons Vanilla Extract
- 240 ml Vegetable Oil
- 400 gms Applesauce
- 400 gms Brown Sugar
- 1 teaspoon Ground Cinnamon
- 2 teaspoons Bread Soda
- 1 teaspoon Salt
- 375 gms Plain Flour
- 120 gm Chopped Nuts
- 80 gms Dessicated Coconut
Glacé Icing
- 200 gms Icing Sugar
- 25 - 30 ml Water
- Dessicated Coconut
Instructions
- Preheat the oven to 170°C (fan) / 180°C conventional.Line a large rectangular tin with parchment paper.
- Mix the wet ingredientsIn a large bowl, combine the pineapple, applesauce, oil, vanilla, and brown sugar. Stir until well blended.
- Add the dry ingredients Sift in the flour, cinnamon, baking soda, and salt. Fold gently until just combined.
- Fold through the extrasStir in the chopped nuts and desiccated coconut.
- Bake Pour into the prepared tin and smooth the top. Bake for 45–55 minutes, until a skewer inserted into the centre comes out clean.
- Cool completely before slicing. This cake improves as it settles.
- Cover with a simple glace icing or creamy vanilla icing and sprinkle with coconut.
Glacé Icing
- Sift the 200 g icing sugar into a bowl
- Add 25 g liquid to start
- Stir well, then add a few grams more only if neededYou’re aiming for:Thick but pourableIt should fall slowly from the spoon and settle on its own.Spread on the cake and sprinkle with coconut
