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Pineapple Coconut Cake (Dairy-Free & Wheat-Free)

I’ve set the bar somewhat high for birthday cakes after making Crazy Eight Chocolate Cake, with its eight fruits and veggies, for my daughter’s birthday. For my husband’s birthday, I settled on this recipe for Pineapple Coconut Cake from Quinoa, the Supergrain: Ancient Food for Today by Rebecca Wood. It was my first time baking with quinoa flour, but the prep was a breeze, taking only 15 minutes to get the cake in the oven. The result was delicious–moist and sweet, it reminds me of pound cake in flavor, rather than having a “tropical fruit” taste.

The recipe contains eggs and honey, so although it is dairy-and-wheat-free, it is not vegan.

Mmmmmmmmmmmm……………..

 

Pineapple Coconut Cake (Dairy-Free & Wheat-Free)
 
Author:
Recipe type: Dessert
Ingredients
  • 2 eggs, separated
  • 1 cup diced unsweetened pineapple
  • ¾ cup unsweetened pineapple juice (I just used what was in the can of diced pineapple, and it was about ¾ cup)
  • ¼ cup oil
  • ½ cup honey
  • 1 tsp vanilla
  • 2 cups quinoa flour (I made it by whizzing uncooked quinoa through the blender)
  • 1 cup unsweetened shredded coconut
  • 1 tsp baking soda
  • ½ tsp ground cardamom
  • 2 tbsp honey and 2 tbsp unsweetened coconut to sprinkle on finished cake
Instructions
  1. Preheat oven to 350 degrees.
  2. Using a food processor or blender, process egg yolks, pineapple, pineapple juice, oil, honey, and vanilla until thoroughly mixed.
  3. In a small bowl, whip egg whites until stiff.
  4. In a mixing bowl, combine the quinoa flour, coconut, baking soda, and cardamom. Add the pineapple mixture and stir well. Fold in whipped egg whites.
  5. Pour batter into greased 9.5" bundt cake pan (I improvised with a wider pan, so my baking time was reduced)
  6. Bake for 45 min-1 hr (took mine a little less because the pan was bigger). Cool and invert onto a plate. Drizzle honey and shredded coconut on top.

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