ito Keyk na may Kahel na Pinya 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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Nagustuhan mo ba ang resipe na ito?
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Keyk na may Kahel na Pinya
ito Keyk na may Kahel na Pinya 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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Servings: 12 hiwa
Mga Calorie: 253.2 kcal
Ingredients
- 2 tasa Harinang Kusang Tumataas - (tala 1)
- 1 maaari Dinurog na Pinya - (note 2) (8 oz)
- ⅔ tasa Hindi Pinong Cane Sugar - (tala 3)
- ⅓ tasa Natunaw na Langis ng Niyog - (tala 4)
- ¾ tasa Orange juice - (tala 5)
- ½ tasa Desiccated Coconut - (tala 6)
- 2 kutsarita Vanilla Extract - o 1 kutsarita ng katas ng rum
Pineaple frosting
- ½ tasa Pinalambot na Vegan Butter (Walang Asin)
- 1-2 tablespoons Pineapple Juice - (tala 7)
- 1 ½ tasa Pulbos na Asukal
- 2 tablespoons Dinurog na Pinya - opsyonal
Decoration – optional
- 12 Glace Cherries
- 12 Mga Hiwa ng Pinya
- 12 Fresh Orange Quarters
tagubilin
- Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang isang 9-pulgadang parisukat na cake pan. Lagyan ng langis ang mga gilid at ilalim ng parchment paper at pan. Itabi.
- Sa isang malaking mangkok ng paghahalo, haluin ang harina na tumataas ang temperatura, at asukal.
- Fold in the crushed pineapple, melted coconut oil, orange juice, vanilla extract, and unsweetened desiccated coconut.
- Haluin gamit ang rubber spatula para maihalo.
- Ibuhos ang batter sa inihandang kawali.
- Ihurno ang keyk sa 350°F (180°C) sa loob ng 35-40 minuto. Suriin kung handa na ang keyk sa pamamagitan ng pagtusok ng toothpick sa gitna nito. Kung malinis ang lumabas, handa na itong alisin sa oven. Kung hindi, ihurno nang mas matagal, nang 10 minuto ang pagitan, hanggang sa tumigas ang mumo.
- 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.
Mga Tala
Tandaan 1Maaari ka ring gumamit ng 1 1/2 tasa ng all-purpose flour at magdagdag ng 3 kutsarita ng baking powder. Para sa gluten-free na opsyon, gamitin ang aking converter na walang glutenHindi gagana ang recipe sa harina ng almendras o harina ng niyog.
Tandaan 2: I am using a can of 8 ounces of crushed pineapple with its juice, not drained.
Tandaan 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.
Tandaan 4: Or any low-flavor oil you like, as long as it has a low flavor.
Tandaan 5: A little less than 2 navel oranges – I had an extra 1/4 cup that I stored in the fridge for later.
Tandaan 6: Or skip if you don’t like coconut in your cake crumb, or swap for almond flour, it tastes amazing too.
Tandaan 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
Tandaan 8: Crushed pineapple is optional; you can skip it for a plain frosting.
Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.
ImbakanItabi ang keyk sa repridyeretor nang hanggang 4 na araw sa isang lalagyang hindi mapapasukan ng hangin. Itabi sa lalagyang hindi mapapasukan ng hangin nang hanggang 1 buwan. Lasawin sa repridyeretor isang araw bago ito ihanda.
Mga opsyon sa paglalagay ng yelo: Maaari mong gamitin ang aking vanilla frosting na walang dairy, laktawan ang vanilla extract para sa coconut extract kung nais, o gamitin ang aking frosting na may cream ng niyog.
Pagkain
Paglilingkod: 1hiwa (may frosting) | Mga Calorie: 253.2kcal | Carbohydrates: 26.2g | Protina: 2.9g | Taba: 15.8g | Saturated fat: 8.4g | Polyunsaturated Fat: 2.4g | Monounsaturated na taba: 3.9g | Trans Fat: 1.3g | Sosa: 77.2mg | Potassium: 80mg | Hibla: 1.2g | Asukal: 8.2g | Vitamin A: 33.4IU | Bitamina C: 8.3mg | Calcium: 6.9mg | Iron: 0.4mg | magnesiyo: 11mg | Posporus: 31mg | Zinc: 0.3mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Harinang Kusang Tumataas – 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 converter na walang gluten, pero huwag kalimutan ang baking powder.
- Dinurog na Pinya – 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.
- Hindi Nilinis na Asukal – 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.
- Natunaw na Langis ng Niyog – This fat contributes to the cake’s moist texture. You can also use any other neutral-flavored oil suitable for baking.
- Orange juice – This adds a citrus flavor and essential liquid to the cake batter, complementing the pineapple beautifully. It’s best to use freshly squeezed juice.
- Desiccated Coconut – 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.
- Vanilla 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.
- Softened Vegan Butter – Use this for the rich, creamy base of your pineapple frosting. Make sure it’s at room temperature for easy beating.
- Pineapple Juice – 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.
- Pulbos na Asukal – 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 Cherries – These are an optional decoration, adding a pop of color and a classic touch to your finished cake.
- Mga Hiwa ng Pinya – 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.
Ihalo ang harina nang hindi masyadong hinahalo.
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.
Mga Tip sa Pagbe-bake ni Carine
Let me share a few more tips for a perfect pineapple cake
- Paghahanda ng Kawali – Properly lining and oiling your cake pan is crucial. The parchment paper sling helps you easily remove the cake after baking without it sticking.
- Pagkakapare-pareho ng Batter – 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.
- Nakakapagpalamig na Pasensya – 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.
Ang sarap pakinggan!
loojs yummie
let me know if you try!