Lighter Gluten Free Pineapple and Chia Cake

Lighter Gluten Free Pineapple and Chia Cake


  • 50 g (1/4 cup) brown sugar
  • 30 g (2 tablespoons) butter (softened)
  • 1 medium egg + 2 egg yolks
  • 100 g (1/2 cup) pineapple (tinned or fresh) crushed
  • 50 ml (1/4 cup) oil
  • 50 ml (1/4 cup) Greek yoghurt
  • 2 tablespoons pineapple juice
  • 200 g (1 + 2/3 cups) self-raising gluten free flour
  • 1/2 teaspoon bicarbonate (baking soda)
  • 1 teaspoon vanilla sugar
  • 1 teaspoon chia seeds


  1. Pre-heat the oven to 175°C (350°F) and grease a loaf tin (or use a rectangular silicone mould).
  2. If using fresh or sliced pineapple, blitz it in a food processor until it is crushed. Remove and set aside.
  3. 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.
  4. Add the crushed pineapple, pineapple juice, oil and yoghurt and continue to whisk until smooth.
  5. Sift the flour, vanilla sugar, chia and baking soda together and then add to the wet ingredients, stirring really well.
  6. Pour into the prepared tin and bake for around 30-40 minutes until an inserted skewer comes out clean.
  7. 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!

Recipe Notes

  1. Disclaimer: I use decimal measurements in my recipes. To help my American readers, I've used online sources to convert to imperial (cups) but these have not been verified by myself and accuracy can therefore not be guaranteed.
  2. I haven't included a recipe for frosting - see my explanation (and alternatives) in the main text.