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You are here: Home / Recipes / Cake / Tropical Pineapple Cake

Tropical Pineapple Cake

July 17, 2021 By Deviliciously Raw

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If you’re looking for a light and refreshing cake that’s bursting with fresh summer flavors, look no further, this Pineapple Cake has got you covered.

This flavorful tropical cake is juicy, decadent and it’s incredibly easy to make. You simply need to blend and freeze. This cake incorporates fresh pineapple, lemon and coconut which gives a pina colada flavor.


As usual ➛no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe. It’s:

⬩ Fresh and light
⬩ Tropical and sweet
⬩ Easy to make
⬩ Perfect for summer

Light and refreshing cake that’s bursting with fresh summer flavors.Click To Tweet


Pineapple Cake
 
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Prep time
30 mins
Cook time
4 hours
Total time
4 hours 30 mins
 
Light and refreshing cake that’s bursting with fresh summer flavors.
Author: Deviliciously Raw
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1 Cake
Ingredients
  • For the Base
  • ¼ cup oats
  • ½ cup shredded coconut
  • ¼ cup coconut flour
  • ¼ cup dried mulberries
  • ⅛ teaspoon pink himalayan salt
  • 2 tablespoon coconut oil
  • 2 tablespoon coconut nectar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoon nut milk

  • For the Pineapple layer
  • 2 cup soaked cashew
  • 1+1/2 cup pineapple chunks
  • ½ teaspoon vanilla bean paste
  • 3 tablespoon coconut nectar
  • 3 tablespoon coconut oil, melted
  • ¼ teaspoon turmeric powder
  • 2 tablespoon lemon juice
  • ⅛ teaspoon pink himalayan salt

  • ½ tablespoon sunflower lecithin
Instructions
  1. For the Base - Add the base ingredients (oats, shredded coconut, coconut flour and mulberries) process until the oats and shredded coconut have turned into a fine flour, about 20 seconds. Add remaining ingredients and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin and place in the freezer.
  2. For the Pineapple layer - Add all the ingredients (except lecithin) to a high-speed blender and blend until smooth and silky. Then add in the ½ tablespoon lecithin and pulse to combine. Pour the cream over the base and place in the freezer.
Notes
Serve with fresh or dried pineapple, coconut, or even whipped coconut cream.
Store in the fridge.
3.5.3251

THINKING OF TRYING THIS RECIPE?

As always, I absolutely would love to see and hear your feedback.

▻ Nothing makes me happier than to see recreations of my recipes made all around the world. Take a picture and share it on Instagram, be sure to tag me #deviliciouslyraw ⭒✰I can’t wait to see your amazing creations✰⭒

Create⬩Nourish⬩Repeat

Tropical Pineapple Cake

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Filed Under: Cake, Recipes Tagged With: Coconut, Dairy free, Easy healthy recipes, Gluten-Free, Guilt free dessert, Healthy Recipes, Nourishing, Pineapple, Plant based diet, Raw, Raw Vegan Dessert, Summer, Vegan, Vegan Recipes, Vegetarian

Previous Post: « Nut-Free Coconut Lime Cake
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I'm a passionate self-taught chef who loves creating and sharing colorful nourishing plant-based recipes that satisfy the tummy and warm your soul. All my recipes are quick and easy to make, made with simple everyday ingredients that are easy to find. Thanks for stopping by ♡ Read more…

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