Here’s a recipe for a delicious vegan pineapple cheese pound cake:


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup vegan butter, softened
  • 1 cup granulated sugar
  • 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water)
  • 1 tsp vanilla extract
  • 1/2 cup vegan cream cheese, softened
  • 1/2 cup canned crushed pineapple, drained

For the glaze:

  • 1 cup powdered sugar
  • 2-3 tbsp pineapple juice
  • 1/4 cup shredded coconut, for topping (optional)


  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray.
  2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large mixing bowl, beat the vegan butter and granulated sugar until light and fluffy.
  4. Add the flax eggs and vanilla extract to the butter and sugar mixture and beat until well combined.
  5. Beat in the vegan cream cheese until well combined.
  6. Add the dry ingredients to the wet ingredients in three batches, alternating with the crushed pineapple, and mix until just combined.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

For the glaze:

  1. In a small mixing bowl, whisk together the powdered sugar and pineapple juice until smooth.
  2. Drizzle the glaze over the cooled cake.
  3. Sprinkle shredded coconut over the glaze, if desired.
  4. Let the glaze set before slicing and serving.

This recipe makes one pound cake, which serves about 10 people. It’s a moist and flavorful vegan cake that’s perfect for any occasion. Enjoy!