Vegan Pineapple Cupcakes


  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. allspice
  • 6 oz. self-rising flour
  • 8 oz., 225 g or 1 c. canola or grape seed oil
  • 5 oz., 150 g or 1/2 c. + 2 Tbsp. light turbinado sugar
  • 1 tsp. vanilla
  • 1 oz. or 1 c. crushed pineapple


  1. In a small bowl, sift flour, baking powder, salt, cinnamon, ginger and allspice together. Set aside.
  2. In a medium mixing bowl, combine pineapple, sugar, oil and vanilla. Mix and blend with hand blender.
  3. Stir in flour mixture and mix with hand blender until smooth. Spoon into cupcake tins, filling 1/2 full. Bake at 350 degrees for about 20 minutes.
Browse Cook(s): Susanne Kirlew
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.