Share the enjoyment of summer with this Tropical Vegan Cake

Tropical Vegan Cake

I thought it was about time to have a new cake! There’s always a reason for cake! A birthday (yes mine)!; a thank you (yes, you!); coffee with a friend (who’s coming?); or just because you deserve it (that will be me too at the minute)!

Why a tropical cake? Well, I thought I should try something different and these ingredients were just waiting to be used! It has been hot and very Summery and these ingredients are light, delicious and go together so well.

Of course, cake is great on its own, with tea, coffee, or a lovely refreshing cold iced drink. Cake like this can be enjoyed any time of the day – I think you could even have this for breakfast!

The Cake Recipe

This recipe loosely follows my standard cake recipe of butter, sugar, flour, yogurt & apple cider vinegar, with a few additions. I have added carrot and mixed spice to make it more like carrot cake. I have used tinned pineapple and the juice in the cake. The cake also has dried coconut and currants to really add to those flavours. When the cake is baked, you can eat it as it is, or use your favourite icing or frosting. You could try using whipped cream, or make a soft cheese filling with icing sugar, cream cheese and cream.

Print

Tropical Cake

A light summery carrot cake bursting with pineapple, coconut and spices.

Course: cake, Dessert

Keyword: afternoon tea, cake, cake recipe, carrot cake, dairy free, egg free, egg free cake, free from recipes, fruit cake, passion cake, pineapple ideas, summer cakes, tropical cake, vegan cake

Created by:: Laurena @LifeDietHealth

Gather

• 75 g plain yogurt
• 100 ml pineapple juice (from the tin)
• 100 ml milk (I used Oato)
• 1 teaspoon apple cider vinegar
• 50 g butter
• 150 g sugar
• 240 g plain flour
• 3 teaspoons baking powder
• 3/4 teaspoon bicarbonate of soda
• 1/2 teaspoon mixed spice
• 200 g grated carrots (approximately 2 medium carrots)
• 100 g pineapple chunks (chopped)
• 25 g dessicated coconut
• 25 g currants

Prepare

1. Put the yogurt, pineapple juice, milk and apple cider vinegar in a bowl, mix well and leave to curdle for 5-10 minutes (you can do this whilst preparing the other ingredients and your tins).

2. Cream the butter and sugar in a large bowl.

3. Add the liquid mixture with the flour, baking powder, bicarbonate of soda and mixed spice to the creamed mixture and mix gently to combine.

4. Stir through the remaining ingredients, carrot, pineapple, coconut and currants until evenly distributed throughout. Try to keep mixing to a minimum.

5. Pour into 1 large cake tin and bake at Gas Mark 4 (375f /190c) for 55-60 minutes. A skewer might still come out slightly sticky but you will be able to tell from this if the cake is uncooked in the centre.

6. Allow to cool in the tin for 20-30 minutes before removing to a wire rack where it can cool properly.

7. Enjoy as it is, or slice in half and fill with your favourite cream or icing. Altenatively, leave the cake plain and allow each person to add their own toppings and/or fillings.

8. Enjoy!

What do I need?

I have used tinned pineapple in juice for this recipe but you could also use fresh pineapple and add more milk to make up the additional liquid. You can use currants as I have, or use raisins or sultanas if that’s what you have. The coconut can be flaked or dessicated, although you can always blitz flakes in a food processor to get smaller pieces. The mixed spice can be swapped for your favourite spice – ginger would work great, as would cinnamon or nutmeg.

If you are new to baking or your kitchen equipment needs updating, here are a few useful things for this recipe. I do receive a small commission if you click and purchase through these links (this is at no additional cost to you but helps with the upkeep of the website)!

Serving

You can serve this cake with your favourite cuppa or with an ice cold drink. I love a slice with a glass of Oat milk or a coconut latte.

Storage

This cake does not store well in my house! I ate it all in 2 days! Oops! If you have more self restraint than me (this is a really good cake)! then store this covered in a cool place. If you have added cream, then store refrigerated, and if it’s really hot where you are, then that’s probabaly a good choice anyway. You can slice and individually portion this cake for freezing, making sure you wrap each piece well before labelling. It should freeze for up to three months.

Sharing

I hope you make time to try this tropical cake! I love seeing your adaptions and interpretations of my recipes and I’d love to see your photos of this and hear your comments!

Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest,  Facebook or Twitter.

Leave me a comment below… I love to chat!

I hope to speak with you soon

Laurena x