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Remove skin and core from pineapple, roughly chop the fruit and place the fruit into a blender.
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Add the lime zest and juice, sugar and oil to the pineapple and blend for a minute or until you get a semi smooth puree, you don't want it fully smooth, it's nice to have some smallish chunks in your cake.
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Once blended, transfer to a bowl and add the self raising flour, fold in the flour until you get a smooth batter.
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Grease a cake pan with oil or sunflower spread, then pour in the cake batter. Place in an oven preheated to gas mark 5/190c and cook for 30-40 minutes until golden brown and a skewer pressed into the centre comes out clean.
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Allow to cook on a cooling rack. Once cold cream together sunflower spread and icing sugar to make a buttercream and spread over the top. If you want to give the buttercream a bit of a zing add a drop of lime juice too it (but we think it's nice with just a plain vanilla buttercream).
Gluten Free Pineapple and Lime Cake
Back to all recipes.Extra fruit, sicky vegan and gluten free cake. This is really quite a chewy cake but that is how it is suppose to be, it has a fabulously fruity taste, packed full of pineapple and lime juice. It also has minimal ingredients and doesn't take much effort to make at all. Topped with beautiful buttercream it is a lovely dessert item.
This recipe is...
- Preparation Time: 15 Mins
- Cooking Time: 40 Mins
- This recipe makes 8 servings
Method
Nutritional Information (Per serving)
Cals
Calories
302
Carbs
64g
Fibre
1g
Fat
6g
Sugar
46g
Protein
1g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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