Sweet vanilla pineapple cake! Dairy free!

My baby loves baking together and he wanted to make another cake tonight, so that’s exactly what we did! We had a fresh pineapple and wanted to try something yummy. So, we made a dairy free, vanilla cake and added in some extra yummy ingredients that we had in the house.

Start your over at 350°

Choose a baking pan. We used a 9 x 2 1/4, heart shaped pan. One of our favorites❤️.

What you’ll need: 1 large mixing bowl, 1 medium mixing bowl, measuring cup, measuring spoons


  • 1 fresh pineapple
  • 1 cup of vegan butter, softened
  • 3 cups of flour
  • 1 tbsp of baking powder
  • 1/2 tsp of salt
  • 2 cups of sugar
  • 4 large eggs
  • 5 tbsp of pure organic vanilla extract
  • 1 cup of vanilla almond milk
  • Raw agave for drizzle
  • Pure honey for drizzle

First, butter your baking pan. Then, cut up the pineapple into thin slices or chunks, as you are going to layer the bottom of your pan with the pieces. Take the agave and drizzle it all over the pineapple, to fill in the bottom of the pan.

In large mixing bowl: Pour in the flour, baking powder and salt. Mix the ingredients together.

In medium mixing bowl: Pour in the sugar and mix it with the butter. Once it is nice and fluffy, pour in the vanilla extract and beat in the eggs.

Pour the medium bowl mixture, into the large bowl mixture and mix them both together. Now, pour in the vanilla almond milk. Mix everything together, to finish the batter.

Take the cake batter and pour it into your baking pan. This should take about 50 minutes to bake. Check your cake with a toothpick, to see if it’s done or needs more time added to it. Once your cake is done, take it out of the oven to cool. Then, take the honey and drizzle as little or as much as you’d like, all over the top of your cake. We enjoyed our cake, very warm out of the oven. The honey just melted all over the cake so deliciously. Lastly, you know what to do, mangiare (eat)! :)…

Best regards, Mamma Bear









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