Pineapple Angel Food Cupcakes

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

If you're still not on Pinterest, you really should sign up! There are such awesome things on there! Yesterday I did a very cool project with my kids (which I'll create a separate post for) and today I made the easiest fat free cupcakes in the world! Just 2 ingredients!

The recipe makes a lot though, so I was thinking that next time I'll divide the cake mix and the can of pineapple in 4 parts, that way I can make 4 separate batches whenever I want. I've never tried to freeze canned pineapple but it's worth a shot. I'm not sure if you can freeze angel food cake, but if your freezer is big enough, you could make the whole batch and try freezing them.

Look at all the bubbles! The reaction between the cake mix and the acid in the pineapple surprised me.

Pineapple Angel Food Cupcakes
I found this on Pinterest
Makes 32 cupcakes

Ingredients

1 540ml(9oz) can of crushed pineapple (don't drain it)
1 box angel food cake mix

Directions

Preheat the oven to 350F and line your muffin tin with paper liners. You'll probably have to do 2 batches unless you have a super size oven and a lot of muffin tins.
Mix both ingredients together with a fork. Use a giant bowl because this mixture will bubble up!
Fill the muffin cups about 3/4 full. Bake for 10 minutes or until golden on top. Rotate them half way through if you find the ones in the back are getting darker faster. Repeat with the remaining batter. Cool completely before serving.
Next time I'm going to add some coconut to the tops before baking.