This fruity snack cake is made with whole grain spelt flour and canned crushed pineapple. Serve it plain as a snack or top it off with melted coconut butter and sliced pineapple for a decadent, tropical dessert.
Typically, I’m not that into baked goods and tend to favor fruity desserts over more traditional sweet treats, but make a cake with as much fruit as it can handle and I’m in! I’ve always thought that fruit cakes are the best kind of cakes.
This cake could not get any more tropical and fruity, and the best part- you don’t even need to chop a pineapple to make this! I used canned crushed pineapple to make the cake and thawed frozen pineapple slices on top. Though, if you do want to make this with fresh pineapple, you could definitely do that too by making your own crushed pineapple in the blender.
I discovered this amazing low-fat cake recipe through the blog Fat Free Vegan Kitchen. I made a few changes to the recipe because I wanted it to be extra fruity and for the pineapple to be even more prominent, so I used a whole can of crushed pineapple which eliminated the need for any additional liquids and made the recipe even more simple. The result was a fruity-sweet, dense snack cake which you can pick up and eat fork-free, or go ahead and use a fork like a civilized human if that’s what you’re into.
Another thing to love about this recipe- it only requires one mixing bowl! So there’s less mess to clean up and ingredients to sort out, which make for the kind of recipe you’ll actually want make to again and again.
I like making square cakes because I find them easier to slice and store in the rectangular glass containers I have, but if you want to make and then store a round cake here’s the mathematically correct way to do that.
If stored properly, this cake will last for up to a week in the fridge!
I hope you enjoy this delicious tropical cake recipe!
Check out the recipe video to see how it’s made: