Portakallı Ananaslı Kek (Yumurtasız, Süt Ürünleri İçermez)

Bu Portakallı Ananaslı Kek is a delicious tropical-flavor cake made with no eggs, no dairy, and no refined sugar for a dessert that screams summer.

İçindekiler

+ Daha Fazlasını Görüntüle- Daha Az Göster

Tarifin tamamı hemen aşağıda olsa da, malzeme değişiklikleri, pişirme ipuçlarım ve adım adım fotoğraflar da dahil olmak üzere daha aşağıda yer alan tüm ipuçlarımı kaçırmayın!

Portakallı Ananaslı Kek

Bu Portakallı Ananaslı Kek is a delicious tropical-flavor cake made with no eggs, no dairy, and no refined sugar for a dessert that screams summer.

5 1 oydan

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Hazırlama Süresi: 10 dakika dakika

Cook Zaman: 40 dakika dakika

sakin ol: 1 saat hr

Toplam zaman: 1 saat hr 50 dakika dakika

Ders: Tatlı

Mutfak: Amerikan

porsiyon: 12 dilimleri

Kalori: 253.2 kcal

Yazar: Carine Claudepierre

Pişirme ModuEkranınızın kararmasını önleyin

1x2x3x

malzemeler

ABD Geleneksel - metrik

• ▢ 2 bardaklar Kendiliğinden Yükselen Un - (not 1)
• ▢ 1 yapabilmek ezilmiş ananas - (note 2) (8 oz)
• ▢ ⅔ Fincan Rafine edilmemiş şeker kamışı - (not 3)
• ▢ ⅓ Fincan Eritilmiş Hindistan Cevizi Yağı - (not 4)
• ▢ ¾ Fincan Portakal suyu - (not 5)
• ▢ ½ Fincan Kurutulmuş Hindistan Cevizi - (not 6)
• ▢ 2 çay kaşığı Vanilya Özü - veya 1 çay kaşığı rom özü

Pineaple frosting

• ▢ ½ Fincan Softened Vegan Butter (Unsalted)
• ▢ 1-2 yemek kaşığı Ananas suyu - (not 7)
• ▢ 1 ½ Fincan Toz şeker
• ▢ 2 yemek kaşığı ezilmiş ananas - isteğe bağlı

Decoration – optional

• ▢ 12 Glacé Kiraz
• ▢ 12 ananas dilimleri
• ▢ 12 Fresh Orange Quarters

talimatlar

• Fırını 180°C'ye (350°F) önceden ısıtın. 9 cm'lik kare bir kek kalıbını pişirme kağıdıyla kaplayın. Pişirme kağıdının ve kalıbın kenarlarını ve tabanını yağlayın. Kenara koyun.
• Geniş bir karıştırma kabında, kabartma tozu içeren unu ve şekeri çırpın.
• Fold in the crushed pineapple, melted coconut oil, orange juice, vanilla extract, and unsweetened desiccated coconut.
• Malzemeleri bir spatula yardımıyla karıştırarak homojen bir karışım elde edin.
• Hazırlanan kalıba hamuru dökün.
• Keki 180°C'de (350°F) 35-40 dakika pişirin. Kekin pişip pişmediğini kontrol etmek için ortasına bir kürdan batırın. Kürdan temiz çıkarsa, fırından çıkarabilirsiniz. Değilse, kekin içi sertleşene kadar 10 dakikalık aralıklarla daha uzun süre pişirin.
• 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.

notlar

Notlar 1Ayrıca 1,5 su bardağı çok amaçlı un kullanıp 3 çay kaşığı kabartma tozu ekleyebilirsiniz. Glutensiz bir seçenek için ise tarifimi kullanabilirsiniz. glutensiz dönüştürücü. The recipe won’t work with almond flour or coconut flour.

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

Notlar 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.

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

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

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

7 Not: 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

8 Not: Crushed pineapple is optional; you can skip it for a plain frosting.

Fırın Modu: Ben fanlı (konveksiyonlu) modu kullanıyorum. Eğer geleneksel modu kullanmanız gerekiyorsa, sıcaklığı 25°F (15°C) artırmanızı öneririm. Pişirme süresi aynı kalmalı, ancak birkaç dakika daha uzun sürebilir.

DepolamaPastayı hava geçirmez bir kapta buzdolabında 4 güne kadar saklayabilirsiniz. Hava geçirmez bir kapta 1 aya kadar saklayabilirsiniz. Bir gün önceden buzdolabında çözdürün.

Krema seçenekleriBenimkini kullanabilirsiniz süt içermeyen vanilyalı kremaİsterseniz vanilya özütü yerine hindistan cevizi özütü kullanabilirsiniz veya benim tarifimi kullanabilirsiniz. Hindistan cevizi kremalı krema.

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Beslenme

Porsiyon: 1dilim (kremalı) | Kalori: 253.2kcal | Karbonhidratlar: 26.2g | Protein: 2.9g | Şişman, yağ: 15.8g | Doymuş yağ: 8.4g | Doymamış yağ: 2.4g | Tekli Doymamış Yağ: 3.9g | Trans yağ: 1.3g | Sodyum: 77.2mg | Potasyum: 80mg | Lif: 1.2g | Şeker: 8.2g | A vitamini: 33.4IU | C vitamini: 8.3mg | Kalsiyum: 6.9mg | Demir: 0.4mg | Magnezyum: 11mg | Fosfor: 31mg | çinko: 0.3mg

Malzemeler ve Değişiklikler

Bu tarifi yapmak için sadece birkaç basit malzemeye ihtiyacınız var. İşte bunları nasıl seçeceğiniz ve değiştireceğiniz.

• Kendiliğinden Yükselen Un – 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 glutensiz dönüştürücüAma kabartma tozunu unutmayın.
• ezilmiş 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.
• Rafine edilmemiş şeker – 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.
• Eritilmiş Hindistan Cevizi Yağı – This fat contributes to the cake’s moist texture. You can also use any other neutral-flavored oil suitable for baking.
• Portakal suyu – This adds a citrus flavor and essential liquid to the cake batter, complementing the pineapple beautifully. It’s best to use freshly squeezed juice.
• Kurutulmuş Hindistan Cevizi – 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.
• Vanilya Özü – 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.
• Ananas suyu – 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.
• Toz şeker – 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.
• Glacé Kiraz – These are an optional decoration, adding a pop of color and a classic touch to your finished cake.
• ananas dilimleri – 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'in Pişirme İpuçları

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

• Tava Hazırlama – Properly lining and oiling your cake pan is crucial. The parchment paper sling helps you easily remove the cake after baking without it sticking.
• Hamur Tutarlılığı – 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.
• Cooling Patience – 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.

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