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Healthier pineapple cake recipe
Healthier pineapple cake recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge guilt-free in our revamped pineapple cake with wholemeal spelt flour, oats, and heart-healthy macadamia oil for a healthier twist on this classic treat.
Ingredients:
  • 440g can crushed pineapple in natural juice
  • 20.00 gm melted unsalted butter
  • 1 ½ tbsp coconut sugar
  • 60g (2/3 cup) rolled oats
  • 160g (1 cup) wholemeal spelt flour or wholemeal flour
  • 4.00 gm baking powder
  • 2.50 gm ground cinnamon
  • 60ml (1/4 cup) macadamia oil
  • 57.20 gm honey
Instructions:
  • Preheat the oven to 190°C (170°C fan forced) and lightly grease a 16 x 26cm baking pan with olive oil.
  • Strain pineapple in a sieve, saving the juice. Brush pan with melted butter, sprinkle evenly with sugar, and spread crushed pineapple on top.
  • In a food processor, pulse oats until finely chopped. In a large bowl, sift flour, baking powder, and cinnamon together. Stir in the chopped oats. In a separate bowl, whisk together eggs, oil, honey, and 80ml (1/3 cup) reserved pineapple juice. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing.
  • Spread cake batter evenly over the pineapple layer using a spatula. Bake until golden and set, about 20-25 minutes. Let cool on a wire rack for 5 minutes before turning onto a clean board. Cut into 12 rectangles and serve warm or at room temperature.

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