Name: Orange Pineapple Cake
Prep time: 10 min
Cook time: 40 min
Total time: 110 min
Ingredients: 2 cups Self-Rising Flour ((note 1)); 1 can Crushed Pineapple ((note 2) (8 oz)); 2/3 cup Unrefined Sugar ((note 3)); 1/3 cup Melted Coconut Oil ((note 4)); 3/4 cup Orange Juice ((note 5)); 1/2 cup Desiccated Coconut ((note 6)); 2 teaspoons Vanilla Extract (or 1 teaspoon rum extract); 1/2 cup Softened Vegan Butter (Unsalted); 1-2 tablespoons Pineapple Juice ((note 7)); 1 1/2 cup Powdered Sugar; 2 tablespoons Crushed Pineapple (optional); 12 Glace Cherries; 12 Pineapple Slices; 12 Fresh Orange Quarters

This Orange Pineapple Cake is a delicious tropical-flavor cake made with no eggs, no dairy, and no refined sugar for a dessert that screams summer.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

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Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

Self-Rising Flour – This forms the main structure of your cake, ensuring it rises and has a tender crumb. If you don’t have self-rising flour, you can create your own by mixing all-purpose flour with baking powder (ratio in the recipe card). For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
Crushed Pineapple – This is a key ingredient, bringing sweet, tangy flavor and moisture to the cake. You’ll use it with its juice for the cake batter, and optionally a little more in the frosting.
Unrefined Sugar – This provides the sweetness for your cake. You can easily substitute it with other granulated sweeteners like coconut sugar or regular granulated sugar, and adjust the amount to your preference.
Melted Coconut Oil – This fat contributes to the cake’s moist texture. You can also use any other neutral-flavored oil suitable for baking.
Orange Juice – This adds a citrus flavor and essential liquid to the cake batter, complementing the pineapple beautifully. It’s best to use freshly squeezed juice.
Desiccated Coconut – This adds a lovely tropical aroma and subtle texture to the cake. If you’re not a fan of coconut in the cake crumb, you can omit it or swap it for almond flour.
Vanilla Extract – This enhances the overall flavors of the cake, adding a warm, sweet note. For an even more tropical twist, rum extract also works wonderfully.
Softened Vegan Butter – Use this for the rich, creamy base of your pineapple frosting. Make sure it’s at room temperature for easy beating.
Pineapple Juice – This liquid helps thin out the frosting to the right consistency and boosts the pineapple flavor. If you don’t have pineapple juice, you can use almond milk or even orange juice for a different flavor profile.
Powdered Sugar – This fine sugar is essential for creating a smooth, sweet frosting. You’ll gradually whisk it into the softened butter. Use can use powdered sugar-free sweetener.
Glace Cherries – These are an optional decoration, adding a pop of color and a classic touch to your finished cake.
Pineapple Slices – These are an optional decoration, visually reinforcing the pineapple flavor of the cake.
Fresh Orange Quarters – These are an optional decoration, adding a fresh citrus element to the cake’s presentation.

How to Make Orange Pineapple Cake

This is a really simple recipe you can prep in just about 10 minutes. Here’s how.

Press the oranges to get the juice and measure it. Add the crushed pineapple.

Mixing Orange Pineapple Cake ingredients in a bowl.

Pour all the wet ingredients, sugar, and coconut and stir to combine.

Mixing Orange Pineapple Cake batter in a bowl.

Incorporate the flour without overmixing.

Orange Pineapple Cake in a square pan ready to spread.

Pour the batter into a square baking pan lined with parchment paper.

Spreading frosting on Orange Pineapple Cake.

Bake the cake at 350°F (180°C) for 35-40 minutes while preparing the frosting.

Spread the frosting and decorate the cake with fresh pineapple slices, orange slices, and glacé cherries.

Carine’s Baking Tips

Let me share a few more tips for a perfect pineapple cake

Pan Preparation – Properly lining and oiling your cake pan is crucial. The parchment paper sling helps you easily remove the cake after baking without it sticking.
Batter Consistency – When mixing the cake batter, stir with a rubber spatula just until everything is combined. Overmixing can sometimes make the cake tough. The batter will be thick, which is normal for this recipe.
Cake Doneness Check – To ensure your cake is fully baked, always insert a toothpick into the center. If it comes out clean, the cake is ready. If it still has wet batter or crumbs, continue baking in 10-minute increments.
Cooling Patience – Let the cake cool completely on a cooling rack for at least an hour before you try to frost it. Attempting to frost a warm cake will cause the frosting to melt and slide off.
Frosting Consistency – When making the frosting, add the pineapple juice (or other liquid) a tablespoon at a time until you reach your desired consistency. You want it spreadable but not too thin. If it gets too thin, simply whisk in a bit more powdered sugar.
Flavorful Frosting Swaps – Get creative with your frosting! You can swap the pineapple juice for freshly squeezed orange juice (with pulp and a bit of zest) for an orange-flavored frosting, or simply use almond milk and vanilla extract for a classic vanilla frosting.
Fresh Pineapple for Cake – If using fresh crushed pineapple in the cake batter, make sure you drain it thoroughly first. Fresh pineapple contains more juice than canned, and excess liquid can affect the cake’s baking and firmness.