Raw Pineapple Cake

Jenny Smith
Jenny Smith

Yield: 1 cake

Dish: Dessert

Cuisine: Dessert

Ingredients

Base layer
  • 1 cup of rolled oats
  • 2 cups of dates soaked in 1 cup of boiling water, for 5-15 minutes
  • 1 tsp cinnamon
  • 4 tbsp melted coconut oil
Layer 1
  • 4 tbsp chia seeds
  • 1 cup date water
  • 4 tbsp coconut cream
Layer 2
  • Half pineapple, peeled
  • 1 tbsp gelatine
Layer 3
  • 400ml coconut cream (refrigerated)
  • 1 tbsp maple syrup (adjust to taste)
  • Shredded coconut for topping
     

Method

Base layer
  1. Drain dates and blend into a smooth paste with the melted coconut
  2. Blend 1 cup of oats, mix and press everything together into the base of a greased 23cm cake tray, pop into the freezer for 30 minutes
Layer 1
  1. Mix everything in layer 1 and pour over the base , refreeze for 30 minutes
Layer 2
  1. Blend pineapple and bring to the boil in a pot, add gelatine and whisk in until it has dissolved. Pour over the chia seed layer. Refrigerate overnight
Layer 3
  1. Leave coconut cream in the fridge overnight
  2. Scoop off top layer and whip with 1 tbsp maple syrup
  3. When it turns thick, (approx. 2-3 minutes whipping), pop into the fridge for 30 minutes before icing the pineapple slice. Top with roasted shredded coconut.
   

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Keywords: Raw Pineapple Cake, Raw, Pineapple, Cake