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.
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.
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.
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).