Vegan Preacher Cake

 

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.

 

 

 

A Cake That Doesn’t Rush You

 

Some cakes ask for a lot of attention — layers, frostings, and perfect finishes.

 

This pineapple cake doesn’t.

 

It comes together in one bowl, bakes in a single tin, and asks very little in return. The applesauce keeps it beautifully moist, the brown sugar adds depth, and the pineapple brings a gentle sweetness without being overpowering.

 

It’s naturally vegan, sturdy without being heavy, and even better the following day.

 

 

 

Why This Recipe Works So Well

 

Egg-free and dairy-free, without complicated substitutions

 

Keeps beautifully for days, ideal for slow living

 

Simple, everyday ingredients

 

Perfect for slicing and sharing, or keeping on the counter

 

 

 

Ingredients:

 

430 g canned pineapple, drained (crushed or small pieces)

10 g vanilla extract

220 g vegetable oil

400 g applesauce (smooth, unsweetened if possible)

400 g brown sugar

2.5 g ground cinnamon

10 g baking soda

5 g salt

375 g plain flour

120 g chopped nuts

80 g desiccated coconut

 

 

How to Make Vegan Preacher Cake

 

1. Preheat the oven

Set the oven to 170°C fan / 180°C conventional.

Line a large rectangular baking tin with parchment paper.

 

2. Mix the wet ingredients

In a large bowl, stir together the pineapple, applesauce, vegetable oil, vanilla, and brown sugar until well combined

 

3. Add the dry ingredients

Sift in the flour, cinnamon, baking soda, and salt.

Fold gently until just mixed — avoid overworking the batter.

 

4. Fold through the nuts and coconut

Stir through evenly so they’re well distributed.

 

5. Bake

Pour the mixture into the prepared tin and smooth the top.

Bake for 45–55 minutes, until a skewer inserted into the centre comes out clean.

 

6. Cool before slicing

Allow the cake to cool completely in the tin.

This helps it set and makes slicing easier.

 

77. Make Glacé Icing

Make the icing, spread on cake and sprinkle with coconut.

 

 

Serving Suggestions

This cake is lovely just as it is

Lightly dust with icing sugar instead of the Glacé Icing

Use creamy vanilla or cream cheese icing instead of the Glacé icing

Serve plain with tea or coffee

Add a simple lemon glaze if you’d like a brighter finish

 

 

Storage & Keeping

Keeps for 4–5 days in an airtight container

Freezes well once sliced

Flavour deepens after the first day

 

A Cake for Soft Irish Days

 

This is the kind of cake that suits Ireland well — deeply comforting, happy on the counter, and perfect with the kettle on.

 

It’s especially lovely in spring and early summer, when the days stretch slowly and there’s still a chill in the air.

 

A Quiet, Dependable Bake

This Vegan Preacher cake doesn’t try to impress.

It doesn’t need decoration or explanation.

 

It’s simply a good, honest bake — the kind that becomes part of your kitchen without asking.