In deze Sinaasappel-ananascake is a delicious tropical-flavor cake made with no eggs, no dairy, and no refined sugar for a dessert that screams summer.
Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!
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Sinaasappel-ananascake
In deze Sinaasappel-ananascake 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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porties: 12 plakjes
Calorieën: 253.2 kcal
Ingrediënten
- 2 cups Zelfrijzend bakmeel - (notitie 1)
- 1 blikje Geplette ananas - (note 2) (8 oz)
- ⅔ cup Ongeraffineerde rietsuiker - (notitie 3)
- ⅓ cup Gesmolten kokosolie - (notitie 4)
- ¾ cup Sinaasappelsap - (notitie 5)
- ½ cup Gedroogde kokosnoot - (notitie 6)
- 2 theelepels Vanille-extract - of 1 theelepel rumextract
Pineaple frosting
- ½ cup Zachte veganistische boter (ongezouten)
- 1-2 eetlepels Ananas SAP - (notitie 7)
- 1 ½ cup Poedersuiker
- 2 eetlepels Geplette ananas - optioneel
Decoration – optional
- 12 Glace Kersen
- 12 Ananasschijfjes
- 12 Fresh Orange Quarters
Instructies
- Verwarm de oven voor tot 180 °C. Bekleed een vierkante bakvorm van 23 cm met bakpapier. Vet de zijkanten en de bodem van het bakpapier en de bakvorm in met olie. Zet opzij.
- Klop in een grote mengkom de zelfrijzende bloem en de suiker door elkaar.
- Fold in the crushed pineapple, melted coconut oil, orange juice, vanilla extract, and unsweetened desiccated coconut.
- Roer met een rubberen spatel om alles goed te mengen.
- Giet het beslag in de voorbereide bakvorm.
- Bak de cake 35-40 minuten op 180°C (350°F). Controleer of de cake gaar is door een tandenstoker in het midden te steken. Als de tandenstoker er schoon uitkomt, kan de cake uit de oven. Zo niet, bak hem dan langer, in stappen van 10 minuten, tot de kruimels stevig zijn.
- 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.
Notes
Notes 1Je kunt ook 1 1/2 kopjes bloem voor alle doeleinden gebruiken en 3 theelepels bakpoeder toevoegen. Voor een glutenvrije optie, gebruik mijn recept. glutenvrije converter. The recipe won’t work with almond flour or coconut flour.
Notes 2: I am using a can of 8 ounces of crushed pineapple with its juice, not drained.
Notes 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.
Notes 4: Or any low-flavor oil you like, as long as it has a low flavor.
Notes 5: A little less than 2 navel oranges – I had an extra 1/4 cup that I stored in the fridge for later.
Notes 6: Or skip if you don’t like coconut in your cake crumb, or swap for almond flour, it tastes amazing too.
Opmerking 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
Opmerking 8: Crushed pineapple is optional; you can skip it for a plain frosting.
OvenmodusIk gebruik de heteluchtstand. Als je de conventionele stand moet gebruiken, raad ik aan de temperatuur met 15 °C te verhogen. De baktijd blijft hetzelfde, maar het kan een paar minuten langer duren.
OpslagBewaar de cake maximaal 4 dagen in een luchtdichte verpakking in de koelkast. Bewaar de cake maximaal 1 maand in een luchtdichte verpakking. Laat de cake de dag ervoor in de koelkast ontdooien.
GlazuuroptiesJe kunt mijn zuivelvrije vanilleglazuurVervang eventueel vanille-extract door kokos-extract, of gebruik mijn recept. kokosroomglazuur.
Voedingsbegeleiding
Portie: 1plakje (met glazuur) | Calorieën: 253.2kcal | Koolhydraten: 26.2g | Eiwit: 2.9g | Vet: 15.8g | Verzadigd vet: 8.4g | Meervoudig onverzadigd vet: 2.4g | Enkelvoudig onverzadigd vet: 3.9g | Trans vet: 1.3g | Natrium: 77.2mg | Kalium: 80mg | Vezels: 1.2g | Suiker: 8.2g | Vitamine A: 33.4IU | Vitamine C: 8.3mg | Calcium: 6.9mg | Ijzer: 0.4mg | Magnesium: 11mg | Fosfor: 31mg | zink: 0.3mg
Ingrediënten en vervangingen
In deze alinea vind je al mijn tips voor het kiezen van de juiste ingrediënten. Voor het volledige recept met de exacte hoeveelheden, scroll je naar de receptkaart onderaan dit bericht!Ga naar het volledige recept
Voor dit recept heb je maar een paar simpele ingrediënten nodig. Hier lees je hoe je ze kunt kiezen en vervangen.
- Zelfrijzend bakmeel – 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 glutenvrije converterMaar vergeet het bakpoeder niet.
- Geplette ananas – 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.
- Ongeraffineerde suiker – 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.
- Gesmolten kokosolie – This fat contributes to the cake’s moist texture. You can also use any other neutral-flavored oil suitable for baking.
- Sinaasappelsap – This adds a citrus flavor and essential liquid to the cake batter, complementing the pineapple beautifully. It’s best to use freshly squeezed juice.
- Gedroogde kokosnoot – 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.
- Vanille-extract – This enhances the overall flavors of the cake, adding a warm, sweet note. For an even more tropical twist, rum extract also works wonderfully.
- Zachte veganistische boter – Use this for the rich, creamy base of your pineapple frosting. Make sure it’s at room temperature for easy beating.
- Ananas SAP – 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.
- Poedersuiker – 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.
- Glace Kersen – These are an optional decoration, adding a pop of color and a classic touch to your finished cake.
- Ananasschijfjes – 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.
Carine's baktips
Let me share a few more tips for a perfect pineapple cake
- Panvoorbereiding – Properly lining and oiling your cake pan is crucial. The parchment paper sling helps you easily remove the cake after baking without it sticking.
- Beslagconsistentie – 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.
- Koel geduld – 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.
I love eating plant food recipes. Thank you.
Wat fijn om te horen!
loojs yummie
let me know if you try!