Gluten Free Pineapple and Chia Cake

Gluten Free Pineapple and Chia Cake

People often ask me if gluten free cakes taste as good as those made with regular flour. The answer is that they taste like cakes, yes (and there’s no such as a horrible cake, is there?) but they are definitely not the same.

The main difference I’ve noticed is not so much the taste, but the texture – GF flour yields a cake that can sometimes feel a little drier and crumblier.

Gluten Free Pineapple and Chia Cake

However, I think that noticing a difference is more down to me knowing. My kids turn their nose up at anything they think is “healthy” (that’s the first question they asked when faced with something scrumptious looking), but they failed to notice anything different about this pineapple cake.

So many people these days mix their own blend of GF flour, but it all seems a bit of a needless effort to me – I take the easy way out and go for a ready blended shop-bought flour and find that Doves Farm works really well (it doesn’t cost a fortune, either). Just use whichever blend of gluten free flour you have.

Gluten Free Pineapple and Chia Cake

Using pineapple gives the cake a slight tang and the Greek yoghurt helps to keep the fat content down while at the same time adding moisture. I like to add chia or flax seeds to my GF baking as I think it helps hold the cake together better.

Gluten Free Pineapple and Chia Cake

I haven’t included a recipe for the frosting because I used some left over from another cake I’d made. But do you know what, this cake is amazing without any topping, so leave it as it is.

Alternatively, just sprinkle a touch of icing sugar, or add your favourite drizzle/frosting (see my tangy frosting for something very similar to what I used, or for a lighter option, my orange cake drizzle).

Gluten Free Pineapple and Chia Cake

Gluten Free Pineapple and Chia Cake

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Ingredients

  • 50g (1/4 cup) brown sugar
  • 30g (2 tablespoons) butter (softened)
  • 1 medium egg + 2 egg yolks
  • 100g (1/2 cup) pineapple (tinned or fresh) crushed
  • 50ml (1/4 cup) oil
  • 50ml (1/4 cup) Greek yoghurt
  • 2 tablespoons pineapple juice
  • 200g (1 + 2/3 cups) self-raising gluten free flour (I used Doves Farm ).
  • 1/2 teaspoon bicarbonate (baking) soda
  • 1 teaspoon vanilla sugar
  • 1 teaspoon chia seeds
  • NOTES:
  • I haven't included a recipe for frosting - see my explanation (and alternatives) in the main text.

Directions

~ Pre-heat the oven to 175°C (350°F) and grease a loaf tin (or use a rectangular silicone mould).

~ If using fresh or sliced pineapple, blitz it in a food processor until it is crushed. Remove and set aside.

~ Using the processor (or an electric whisk), cream the butter and sugar and then add in the egg (and additional yolks) one at a time.

~ Add the crushed pineapple, pineapple juice, oil and yoghurt and continue to whisk until smooth.

~ Sift the flour, vanilla sugar, chia and baking soda together and then add to the wet ingredients, stirring really well.

~ Pour into the prepared tin and bake for around 30-40 minutes until an inserted skewer comes out clean.

~ Leave in the tin for a while, then turn out onto a wire rack and cool completely before adding your decoration/topping (if using). Enjoy!

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https://www.theculinaryjumble.com/gluten-free-pineapple-and-chia-cake/

 Gluten Free Pineapple and Chia Cake

Gluten Free Pineapple and Chia Cake

10 thoughts on “Gluten Free Pineapple and Chia Cake

    1. Hi Holly! I haven't tried it with regular flour but I see no reason why it wouldn't work (I would imagine the cake would be a lot lighter if anything). I also think you could use plain (all-purpose) flour but you would need to add one teaspoon of baking powder in with it to get the same effect as the SR flour!
  1. This looks lovely Tracy. I will definitely give this cake a try :-) I have had the exact same experience with the textures and I have also found that the cakes don't rise as much either, but that really does not phase me. This looks great :-) x
    1. I agree, it doesn't rise in the same way at all. I made this one in a pan that was slightly too big so it's not very deep, but even in more appropriate sized pans there is no real rise on it!
    1. It's a lot easier than you might think! I bake a lot of GF cookies because they are less temperamental, and use oat flour!

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