Hawaiian Pineapple Cake

Hawaiian Pineapple Cake

(From Elaine DeLuca)

Ingredients:

  • 2 cups whole wheat flour
  • 1 cup date sugar
  • 1-1/2 teaspoons of bicarbonate of soda
  • 1 cup steamed and mashed pumpkin
  • 240 g can crushed pineapple packed in own juice, undrained
  • ½ cup pineapple or orange juice
  • 1-1/2 teaspoons vanilla extract
  • ½ cup walnuts, chopped

Cashew Icing

  • 1-1/3 cups raw cashews (or Cashew Butter)
  • 1 cup oat milk
  • ½ cup dates, pitted

Method:

Preheat oven to 350 degrees F

Combine the flour, date sugar and bicarbonate of soda, and stir to mix well.

Stir in the pumpkin, crushed pineapple, including the juice, and the pineapple or orange juice, vanilla extract and walnuts.

Line a large square cake tin with baking paper.  Spread the batter evenly in the pan and bake for 35 minutes, or just until a wooden toothpick inserted in cake comes out clean.

Icing

Blend the nuts to a fine meal, then add the oat milk and dates and blend until smooth and creamy.

When the cake is done, remove from oven and let cool on a rack for 10 minutes, then invert cake onto the cooking rack.  When completely cool, carefully move cake to a flat dish and spread cashew icing on top and sides.

Note: If using cashew butter, blend milk and dates first.  Then add cashew butter slowly until you get the right consistency.