Pineapple fruit cake
Recipe type: Cake
Cuisine: wholefood plant based
Serves: 16 slices
A tin of crushed pineapple adds sweetness and moisture to this fruit cake and takes the place of eggs, butter and refined sugar. Less rich than many fruitcakes but with a structural stability that withstands travel for morning tea on the beach.
  • 425g tin crushed pineapple in juice
  • 400g dried fruit
  • 3 tablespoon chia seeds
  • 1 cup plant milk
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla essence
  • 300g wholemeal flour
  • 100g walnut pieces
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  1. Put the pineapple, dried fruit and chia seeds in a large mixing bowl,
  2. Add the plant milk, vinegar and vanilla essence.
  3. Cover and leave to stand for half an hour so the fruit plumps up.
  4. Add the flour and walnuts.
  5. Sift in the baking powder and baking soda and mix gently to combine.
  6. Pour into a 23cm diameter silicone cake mould.
  7. Bake at 160 degrees C for an hour until a skewer comes out clean.
Recipe by The Kitchen Garden at