Torta all'arancia e ananas (senza uova e senza latticini)

Questo Torta all'arancia e ananas is a delicious tropical-flavor cake made with no eggs, no dairy, and no refined sugar for a dessert that screams summer.

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Torta all'arancia e ananas

Questo Torta all'arancia e ananas is a delicious tropical-flavor cake made with no eggs, no dairy, and no refined sugar for a dessert that screams summer.

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Tempo di preparazione: 10 verbale min

Tempo di cuocere: 40 verbale min

raffreddare: 1 ora hr

Tempo totale: 1 ora hr 50 verbale min

Corso: Dessert

cucina: americano

Dosi: 12 fette

Calorie: 253.2 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ 2 tazza Farina a lievitazione spontanea - (nota 1)
• ▢ 1 può Crushed Pineapple - (note 2) (8 oz)
• ▢ ⅔ bicchiere Zucchero di canna non raffinato - (nota 3)
• ▢ ⅓ bicchiere Olio di cocco fuso - (nota 4)
• ▢ ¾ bicchiere Succo d'arancia - (nota 5)
• ▢ ½ bicchiere Noce di cocco essiccata - (nota 6)
• ▢ 2 cucchiaini Estratto di vaniglia - or 1 teaspoon rum extract

Pineaple frosting

• ▢ ½ bicchiere Burro vegano ammorbidito (non salato)
• ▢ 1-2 cucchiai Succo di ananas - (nota 7)
• ▢ 1 bicchiere Zucchero a velo
• ▢ 2 cucchiai Crushed Pineapple - opzionale

Decoration – optional

• ▢ 12 ciliegie candite
• ▢ 12 Fette Di Ananas
• ▢ 12 Fresh Orange Quarters

Istruzioni

• Preheat the oven to 350°F (180°C). Line a 9-inch square cake pan with parchment paper. Oil the sides and bottom of the parchment paper and pan. Set aside.
• In a large mixing mixing bowl, whisk self-rising flour, and sugar.
• Fold in the crushed pineapple, melted coconut oil, orange juice, vanilla extract, and unsweetened desiccated coconut.
• Stir with a rubber spatula to incorporate.
• Versare l'impasto nella teglia preparata.
• Bake the cake at 350°F (180°C) for 35-40 minutes. Check if the cake is ready by inserting a toothpick in the center of the cake. If it comes out clean, it's ready to remove from the oven. If not, bake longer, in 10-minute increments, until the crumb is set.
• Let it cool down on a cooling rack at room temperature for 1 hour before frosting.

Frosting and decor

• To make the frosting, place the softened dairy-free butter in a stand mixer bowl or glass bowl.
• Use the paddle attachment or electric beater to beat the butter until smooth – about 1-2 minutes.
• Gradually whisk in the powdered sugar, on low speed at first, then increase to medium speed until everything is incorporated.
• If needed, scrape down the sides of the bowl. It will look a bit dry and thick, that's normal, add a tablespoon or 2 of pineapple juice (or almond milk or orange juice) to thin it out. If you add the crushed pineapple in the next step, then 1 tablespoon will be enough.
• Feel free to whisk in drained crushed pineapple for flavor.
• If the frosting thins out too much, simply whisk in a bit extra powdered sugar.
• Spread evenly on top of the cake, and decorate with glace cherries, pineapple chunks, and orange slices.

Note

Note 1: Puoi anche usare 1 tazza e mezza di farina per tutti gli usi e aggiungere 3 cucchiaini di lievito in polvere. Per un'opzione senza glutine, usa la mia convertitore senza glutine. The recipe won’t work with almond flour or coconut flour.

Note 2: I am using a can of 8 ounces of crushed pineapple with its juice, not drained.

Note 3: Any crystal sweetener can be used, like coconut sugar or sugar. You can increase the sugar to 1 cup if you like a very sweet cake.

Note 4: Or any low-flavor oil you like, as long as it has a low flavor.

Note 5: A little less than 2 navel oranges – I had an extra 1/4 cup that I stored in the fridge for later.

Note 6: Or skip if you don’t like coconut in your cake crumb, or swap for almond flour, it tastes amazing too.

Nota 7: If you don’t have pineapple juice or you prefer a plain frosting, add almond milk, or any milk you have on hand. You can also use orange juice for an orange frosting

Nota 8: Crushed pineapple is optional; you can skip it for a plain frosting.

Modalità fornoIo utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

Archiviazione: Store the cake in the fridge for up to 4 days in an airtight container. Store in an airtight container for up to 1 month. Thaw in the fridge the day before.

Frosting options: You can use my glassa alla vaniglia senza lattosio, skip vanilla extract for coconut extract if preferred, or use my glassa alla crema di cocco.

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Alimentazione

Servendo: 1fetta (con glassa) | Calorie: 253.2kcal | Carboidrati: 26.2g | Proteine: 2.9g | Grasso: 15.8g | Grassi saturi: 8.4g | Grassi polinsaturi: 2.4g | Grasso monoinsaturo: 3.9g | Grasso trans: 1.3g | Sodio: 77.2mg | Potassio: 80mg | Fibra: 1.2g | Zucchero: 8.2g | Vitamina A: 33.4IU | Vitamina C: 8.3mg | Calcio: 6.9mg | Ferro: 0.4mg | Magnesio: 11mg | fosforo: 31mg | zinco: 0.3mg

Ingredienti e sostituzioni

Per preparare questa ricetta bastano pochi semplici ingredienti. Ecco come sceglierli e sostituirli.

• Farina a lievitazione spontanea – This forms the main structure of your cake, ensuring it rises and has a tender crumb. If you don’t have self-rising flour, you can create your own by mixing all-purpose flour with baking powder (ratio in the recipe card). For a gluten-free option, use my convertitore senza glutinema non dimenticate il lievito in polvere.
• Crushed Pineapple – This is a key ingredient, bringing sweet, tangy flavor and moisture to the cake. You’ll use it with its juice for the cake batter, and optionally a little more in the frosting.
• Zucchero non raffinato – This provides the sweetness for your cake. You can easily substitute it with other granulated sweeteners like coconut sugar or regular granulated sugar, and adjust the amount to your preference.
• Olio di cocco fuso – This fat contributes to the cake’s moist texture. You can also use any other neutral-flavored oil suitable for baking.
• Succo d'arancia – This adds a citrus flavor and essential liquid to the cake batter, complementing the pineapple beautifully. It’s best to use freshly squeezed juice.
• Noce di cocco essiccata – This adds a lovely tropical aroma and subtle texture to the cake. If you’re not a fan of coconut in the cake crumb, you can omit it or swap it for almond flour.
• Estratto di vaniglia – This enhances the overall flavors of the cake, adding a warm, sweet note. For an even more tropical twist, rum extract also works wonderfully.
• Softened Vegan Butter – Use this for the rich, creamy base of your pineapple frosting. Make sure it’s at room temperature for easy beating.
• Succo di ananas – This liquid helps thin out the frosting to the right consistency and boosts the pineapple flavor. If you don’t have pineapple juice, you can use almond milk or even orange juice for a different flavor profile.
• Zucchero a velo – This fine sugar is essential for creating a smooth, sweet frosting. You’ll gradually whisk it into the softened butter. Use can use powdered sugar-free sweetener.
• ciliegie candite – These are an optional decoration, adding a pop of color and a classic touch to your finished cake.
• Fette Di Ananas – These are an optional decoration, visually reinforcing the pineapple flavor of the cake.
• Fresh Orange Quarters – These are an optional decoration, adding a fresh citrus element to the cake’s presentation.

How to Make Orange Pineapple Cake

This is a really simple recipe you can prep in just about 10 minutes. Here’s how.

Press the oranges to get the juice and measure it. Add the crushed pineapple.

Pour all the wet ingredients, sugar, and coconut and stir to combine.

Incorporate the flour without overmixing.

Pour the batter into a square baking pan lined with parchment paper.

Bake the cake at 350°F (180°C) for 35-40 minutes while preparing the frosting.

Spread the frosting and decorate the cake with fresh pineapple slices, orange slices, and glacé cherries.

I consigli di Carine per la pasticceria

Let me share a few more tips for a perfect pineapple cake

• Preparazione della padella – Properly lining and oiling your cake pan is crucial. The parchment paper sling helps you easily remove the cake after baking without it sticking.
• Consistenza della pastella – When mixing the cake batter, stir with a rubber spatula just until everything is combined. Overmixing can sometimes make the cake tough. The batter will be thick, which is normal for this recipe.
• Cake Doneness Check – To ensure your cake is fully baked, always insert a toothpick into the center. If it comes out clean, the cake is ready. If it still has wet batter or crumbs, continue baking in 10-minute increments.
• Raffreddare la pazienza – Let the cake cool completely on a cooling rack for at least an hour before you try to frost it. Attempting to frost a warm cake will cause the frosting to melt and slide off.
• Frosting Consistency – When making the frosting, add the pineapple juice (or other liquid) a tablespoon at a time until you reach your desired consistency. You want it spreadable but not too thin. If it gets too thin, simply whisk in a bit more powdered sugar.
• Flavorful Frosting Swaps – Get creative with your frosting! You can swap the pineapple juice for freshly squeezed orange juice (with pulp and a bit of zest) for an orange-flavored frosting, or simply use almond milk and vanilla extract for a classic vanilla frosting.
• Fresh Pineapple for Cake – If using fresh crushed pineapple in the cake batter, make sure you drain it thoroughly first. Fresh pineapple contains more juice than canned, and excess liquid can affect the cake’s baking and firmness.

More Pineapple Recipes

Pane all'ananas e banana

Torta rovesciata all'ananas facile

Frittelle all'ananas

Pane all'ananas