The pineapple cake without butter and sugar, a very simple pantry cake but at the same time very good, ideal for a sweet ending to a meal or for a healthy breakfast.
For this recipe, we used seed oil instead of butter, and the final result was soft and fluffy just like cakes with butter.
As a sweetener, we used erythritol, a polyol naturally present in products of plant origin such as fruits or corn and industrially extracted through various fermentations. Compared to stevia or other products, it has no aftertaste. Compared to regular sugar, increase the amount by 20% (for 100 grams of sugar, use 120 grams of erythritol).
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the pineapple cake without butter and sugar:
- 4 slices natural pineapple
- 70 g erythritol
- 2 medium eggs (at room temperature)
- 60 ml vegetable oil
- 60 ml natural pineapple juice
- 8 g baking powder
- 140 g all-purpose flour
Tools for the pineapple cake without butter and sugar:
- 1 Bowl
- 1 Whisk
- 1 Springform pan
Steps for preparing and baking the pineapple cake without butter and sugar
Remove the pineapple slices from the preservation liquid (which you will keep as it is an ingredient of the cake) and place them on paper towels so that they dry well.
In a bowl, place the eggs and erythritol and use the whisk to beat the two ingredients well, then add the oil and pineapple juice and incorporate them into the mixture. Subsequently, add the sifted flour with the baking powder, stirring well until you get a homogeneous mixture.
Pour the obtained mixture into a 20-cm diameter springform pan previously lined with parchment paper, level the batter well, and then place the pineapple slices on top, making a slight pressure so that they adhere well to the batter.
Bake in a preheated oven at 350°F for 30/35 minutes. Once cooked, let it cool before serving. We decorated it with a candied cherry for a bit of color (aware that it is not sugar-free).
Tips:
If you like, you can use one more slice of pineapple, cut it into small pieces, and add it to the batter.
FAQ (Questions and Answers)
What oil is best to use?
For a neutral flavor, vegetable oil (sunflower or peanut) is ideal. If you prefer a more rustic note, you can also use light extra virgin olive oil.
Can I substitute the all-purpose flour?
Of course! You can use whole wheat flour, oat flour, or a gluten-free mix if you want to make the cake even lighter or suitable for intolerances.
Can I freeze it?
Yes, you can freeze the cake once baked: slice it and wrap each piece individually in plastic wrap for easy consumption.
