(Yields: 1 small cake, Serving: 2, Prep time: 15 mins, Cook time: 35 mins)
- 1 1/2 cup freshly chopped pineapples
- A sprinkle of salt
Rest of the Ingredients
- 1/2 cup whole wheat flour
- 1/4 cup spelt flour
- 1/4 cup brown rice flour
- 1/4 teaspoon yeast
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons extra light olive oil
- 2 tablespoons almond milk
- 1 tablespoon pure maple syrup
Note: This isn’t the ultra sweet cake people are probably used to, but I enjoy a cake that’s not so sweet. If you really must absolutely have it sweeter, feel free to add more pineapples or maple syrup.
Put the freshly chopped pineapples in a blender and blend until smooth.
Put it in the frying pan and cook in medium high (5-6) for about 15 minutes until it’s nice and thick.
Set it aside in a smaller bowl.
In a bowl, combine the whole wheat flour, spelt flour, brown rice flour, yeast, baking soda and sea salt.
Use a zester or grater to zest the lemon peel.
Preheat oven to 350°F (176°C).
Squeeze one tablespoon of lemon juice from the lemon and put it in a bowl with the pineapple sauce you made earlier, then add the vanilla extract, extra LIGHT olive oil, almond milk and maple syrup.
(I added the almond milk last)
Mix the wet ingredients with the dry.
Stir until everything is smooth and well mixed.
Grease a very small bread/cake pan and put the batter into the pan.
Bake in the oven for about 30-35 minutes.