This delicious dairy-free cake uses spelt flour, sweet potato and crushed pineapple to achieve juicy flavour and airy texture. Best of all, it’s healthy!
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Preheat oven to 180°C. Grease and line a 20cm square cake pan with baking paper, allowing the sides to overhang.
Place sweet potato in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low and cook, uncovered, for 10 mins or until potato is tender. Drain. Place in a medium bowl, use a fork to mash until smooth.
Use an electric mixer to whisk the egg white, egg and sweetener on high speed for 10 mins or until stiff peaks form. Add sweet potato and whisk until well combined. Fold in spelt flour, baking powder and 1 cup (160g) of the pineapple until just combined.
Pour the batter into prepared pan and bake for 40-45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before turning onto a wire rack to cool completely.
Meanwhile, place the remaining pineapple in a small saucepan over medium-low heat. Bring to a simmer and cook for 20 mins or until lightly caramelised and all the liquid evaporates. Set aside to cool completely.
Spread the cooked pineapple over the cake and sprinkle with the macadamias. Cut the cake into 10 pieces, to serve.
COOK. STORE. SAVE.
Clever storage: Because our healthy pineapple cake is so moist, it will last for several days. As it contains eggs it is best not to store it at room temperature. Instead, place it in an airtight container in the fridge, where it will keep for up to five days. Leftover pieces can also be frozen: place them on a tray in the freezer until solid then transfer the pieces to a sealable bag, where they are ready to be taken out and defrosted in a microwave or in the fridge overnight.
Sweet and floral pineapple is the essence of summer, whether eaten on its own or in drinks, salads and desserts. Pineapple’s vibrant flavour is also amazing when baked into cakes as it adds not only sweet and tangy notes, but moisture too. Our cake made with crushed pineapple and spelt flour incorporates sweet potato and macadamias to up the tropical vibes and create a flavour-filled healthy cake perfect for the warmer months. Better yet, it has no added sugar, making it a deliciously light and guilt-free indulgence. Enjoy it for afternoon or morning tea, or dress it up for dessert.
Sweet potato has been used in baking for centuries, particularly in the southern US, where it turns up most commonly in a sweet potato pie. Sweet potatoes are high in starch to help provide structure, which is essential for a cake with pineapple as this fruit contains bromelain – digestive enzymes which break down proteins. Sweet potatoes have mild flavour, natural sweetness, and are nearly 80% water which, along with the crushed pineapple and eggs, helps keep this non-dairy cake super moist. Even though it’s mashed, the sweet potato also provides lovely little flecks of orange throughout the cake, giving it vibrant colour and a rustic appearance.
Just like making a sponge, this sweet and moist pineapple cake recipe starts with beating the eggs and egg whites until thick. In fact, you need a good 10 minutes of whisking to reach the desired thickness. You want a light foam filled with pockets of air. The pureed sweet potatoes are then whisked in and the flour folded through to retain as many of the bubbles as possible.
Our dairy-free cake recipe uses tinned crushed pineapple in juice, which contains just pineapple and water. Crushed pineapples in syrup have sugar added. These tinned pineapples have been peeled, cored and crushed, which helps extract their natural sweet liquid. Rather than draining them, the liquid is added to the cake, which adds natural sweetness as well as keeping the cake moist. Fresh pineapple is actually sweeter at the bottom than the top, so using crushed pineapple gives you a more even flavour.
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