Thursday 22 July 2021

Vegan Pineapple and Ginger Loaf Cake

I was testing a ginger beer recipe recently and found myself with some leftover pineapple and ginger pulp. In a bid to limit food waste, this loaf came to mind. 

Even if you don't have leftover pulp, this recipe can be recreated by blending a cup or two of pineapple chunks and some fresh ginger with water or plant-based milk to make a smoothie. This will be the liquid element in the cake, along with the sunflower oil. Simple, delicious and perfectly moist. You'll want to serve this alongside a glass of fruit punch or a steaming cup of tea - whatever takes your fancy.

I topped my loaf with some crushed peanut brittle (ground peanuts mixed with a sugar syrup) that I had lying around. But this is entirely optional. Feel free to use any topping of your choice such as mixed nuts, seeds or fresh fruit.

Ingredients

(Serves 8)

- 2 cups self-raising flour

- 1 cup caster sugar

- 1/2 teaspoon baking powder

- 1 and 1/4 cup blended pineapple and ginger 

- 1/2 cup sunflower oil

- 1 teaspoon vanilla extract


Method

Preheat the oven to 170 C.

Place all the ingredients in a mixing bowl and use a wooden spoon or spatula to gently fold and combine until you have a thick cake batter.

Pour the batter into a lightly greased and flour-dusted loaf tin and bake in the oven for 35-40 minutes. A skewer/toothpick stuck in the centre should come out clean.

Leave to cool completely before removing from the tin and serving.

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