Pineapple Bundt Cake Supreme

This vegan bundt cake replaces eggs and butter with silken tofu and applesauce, and still bakes up moist, tender, and golden. Whole wheat flour and wheat germ give it a hearty, nutty character, while ground almonds add richness and crushed pineapple keeps every slice juicy.

The tofu gets blended smooth in a food processor with lemon juice, which breaks it down into a creamy, pourable liquid that acts as both binder and moisturizer in the batter. The egg replacer whisked with water adds lift, and the cream of tartar and baking soda combination gives the cake its rise.

Alternating the dry ingredients and tofu mixture when folding into the applesauce base is key. Dumping everything in at once creates a heavy, dense crumb instead of the light, springy texture you’re after.

Pro Tips

• Drain the silken tofu well before blending. Extra water makes the batter too loose and the cake won’t set properly.
• Drain the crushed pineapple thoroughly too. Squeeze it in a strainer to remove excess juice.
• The cake is done when it springs back to a light touch. Don’t go by color alone since the whole wheat flour makes it brown earlier than a white flour cake.
• Let it cool 30 minutes before unmolding. Vegan cakes are more fragile when warm.

Variations

• Swap almond extract for vanilla extract if you prefer a more traditional flavor.
• Fold in shredded coconut with the pineapple for a pina colada twist.
• Dust the cooled cake with powdered sugar or drizzle with a simple lemon glaze.