🍍 Vegan Pineapple “Cheese” Pound Cake (Moist & Rich)

This cake is dense like a classic pound cake, juicy from pineapple, and creamy thanks to vegan cream cheese—no dairy, no eggs, all vibes ✨

🧁 Ingredients

Wet

• ½ cup vegan butter, softened

• ¾ cup sugar

• ½ cup vegan cream cheese, softened

• ½ cup crushed pineapple (well drained)

• ¼ cup pineapple juice

• 1 tsp vanilla extract

Dry

• 1½ cups all-purpose flour

• 2 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

🔥 Instructions

1. Prep: Preheat oven to 170°C (340°F). Grease and line a loaf pan.

2. Cream: Beat vegan butter and sugar until light. Mix in vegan cream cheese until smooth.

3. Flavor: Stir in pineapple, pineapple juice, and vanilla.

4. Combine: Whisk dry ingredients separately, then gently fold into the wet batter.

5. Bake: Pour into pan and bake 50–60 minutes, until a toothpick comes out clean.

6. Cool: Let rest 15 min in pan, then cool completely before slicing.

🍯 Optional Pineapple Glaze

• ½ cup powdered sugar

• 2–3 tbsp pineapple juice
  Mix and drizzle over cooled cake for extra shine.

🌿 Tips

• Extra tang: Add 1 tsp lemon zest

• Gluten-free: Use a 1:1 GF flour blend

• Nutty twist: Fold in chopped walnuts or coconut flakes

• Less sweet: Reduce sugar to ⅔ cup