I’ve had so many requests for this yummy recipe since posting it on my social media pages. This is actually a recipe I have been making for years but have tweaked it many times to reach where it is today! I often make this loaf for retreat catering as it keeps well and is the perfect morning tea snack.Being both vegan, gluten free and refined sugar free, it normally covers all dietary requirements too which is an added bonus. This recipe comes with icing, but that is really optional, I actually ice it less often that I do ice it- so it’s totally up to you. I hope you love this as much as I do.
TROPICAL PINEAPPLE & COCONUT LOAF
Ingredients:
Loaf:
- 2 cups buckwheat flour
- 1/2 cup coconut sugar
- 1/3 cup shredded coconut
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 2 tsp orange zest
- 1 1/2 cups grated carrots
- 1 cup crushed pineapple
- 1/2 cup coconut oil
- 1/4 cup applesauce
- 1/2 cup pineapple juice
Icing:
- 1 1/2 cups raw cashews (soaked in water 3-4 hours)
- 1/2 cup coconut cream
- 3-4 Tbsp maple syrup
- 1/4 cup melted coconut oil
- 1/4 tsp lemon zest
- 1-2 Tbsp lemon juice
- 1 tsp pure vanilla extract
- 1/4 tsp salt
Method:
Preheat the oven to 180 degrees and line a loaf pan with parchment paper.
In a large bowl, mix the flour, coconut sugar, coconut, salt, baking powder, baking soda, cinnamon, and ginger together so everything is mixed well.
Add the carrots, crushed pineapple, coconut oil, applesauce and pineapple juice and mix until combined.
Pour the mixture into the loaf pan and even out with the back of a spoon.
Bake for 45-55 minutes until a toothpick comes out clean and the loaf is nice and brown on top.
Remove and let cool before adding the icing.
While the cake is baking, making your icing. Drain the cashews and rinse with water, then add all ingredients to a high speed food processor. Blend until smooth and creamy.
Top the cooled loaf with the icing and scatter with coconut or hemp seeds or walnuts on top.
The cake keeps well for 3-4 days out of the fridge in a sealed container if it is not iced. If iced, it will still keep around 4-5 days in the fridge but will have a difference texture due to being kept refridgerated. I prefer to keep it out of the fridge which is another reason why I often wont ice it. Another option would be to keep the icing in a jar in the fridge and ice it as you slice it!
