Vegan Chocolate Pineapple Cake

Vegan | Gluten Free

This cake is so decadent and moist you won't want to stop eating once you start!
It's simple to make and can be eaten with fresh pineapple for a special twist.
It will keep for up to a week in an airtight container un-iced. Only ice when you're ready to use.

Ingredients
150g coconut oil
130g coconut sugar
1 1/2 tsp baking powder
100g buckwheat flour
230g fresh pineapple
130g dairy free yoghurt
3 tbsp cacao powder
2 x 44g Pitch Dark Bars

For the Icing:
300g dairy free butter
400g icing sugar

Method
Preheat the oven at 180 degrees and grease and line a square cake tin.

In a blender or NutriBullet mix together the pineapple and yoghurt.

In a large mixing bowl cream together the coconut sugar and coconut oil using an electric whisk. Keep going until the mixture becomes visibly lighter and airier. Now mix in your flour and baking powder, followed by you cacao powder. When evenly folded in add the pineapple mixture.

Chop your chocolate into chunks and fold into the mixture.

Place the mixture into your cake tin and bake for 40 minutes until springy to touch and a skewer comes out clean.

Whilst the cake cools whisk together your icing ingredients.

Once the cake is cool cut in half and then cut each half into however many squares you wish. Decide which side you want to be the top and pipe your icing onto the 'base' side. Sandwich the top on and serve!

 

Checkout more recipes from Antonia on her blog and insta

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