The weather is gloomy in Paris but we can add a little exotic touch ! I’m offering you this ultra soft pineapple cake recipe, all gluten and dairy free. You can easily slice it and freeze it – or prepare individual sizes.
Pineapple cake recipe
Ingredients for a large cake
100g of coconut oil
150 g of brown sugar
150g of rice and millet flour
150g of oats
2 tsp baking soda
1/2 teaspoon salt
3 ripe bananas
A few pieces of pineapple (here, frozen)
1 handful of dried raisins
150 ml almond milk (without added sugars)
A few seeds of flax and sunflower
Preheat the oven to 160 ° C (rotating heat).
Oil and flour the cake pan.
In a bowl, combine flour, oats, baking soda and salt.
Mix the coconut oil with the sugar and whisk until the mixture becomes fluffy. Then add the eggs one by one while continuing to beat, then pour the mixture of dry ingredients. Mix well. Finish with milk.
Crush two of the three bananas roughly with a fork and put them in the dough. Add the pineapple cut into pieces and raisins.
Pour the mixture into the pan and finish with the seeds and a banana cut in half. Bake for 1 hour of cooking. Check the cake for proper cooking by placing the blade of a knife. It must come out dry.
Allow to cool for about 15 minutes before unmolding.
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