Pineapple Velvet Cake

Pineapple juice adds a sweet and fragrant flavor to this cake.

Pineapple Velvet Cake
Prep time:
Cook time:
Total time:
Serves: 12
Pineapple juice adds a sweet and fragrant flavor to this cake.
  • 2¼ cups GF flour mix
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 4 eggs
  • 1⅔ cups sugar
  • 1 cup oil
  • 1 tsp vanilla
  • 1 cup pineapple juice
  1. Mix together first 5 ingredients. Set aside.
  2. In another bowl, beat eggs well, then add in sugar, oil and vanilla.
  3. Add in the dry ingredients, alternating with the pineapple juice. Mix until just combine, then pour into a greased 9x13 pan.
  4. Bake at 350°F for 25-30 minutes.
A double recipe makes a two layer (9") cake and 24 cupcakes.




  1. Hi Angie, I am allergic to corn, potato, and sorghum. I know I can substitute tapioca or arrowroot for the corn starch, and sweet potato starch for the potato starch, but I don’t know what I can substitute for the sweet white sorghum flour: Please could you let me know?

    And just so you know, I love so many of your recipes because they have allowed me to eat foods that I haven’t been able to eat for a long time.

  2. I’m so glad you are enjoying our recipes, thanks for letting us know!
    In our article Secret to Baking Gluten Free Bread, there is a Flour & Starch Substitution table. In the columns where sorghum flour is located, you can replace with any other flour in that column.

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