Pineapple Coconut Cake (Dairy-Free & Wheat-Free)
Recipe type: Dessert
  • 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
  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.
Recipe by Super Veggie Mom at

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