Servings: 8 people
Calories: 250kcal
Cost: $12
Equipment
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Baking pans
- Parchment paper
- Toothpick or skewer
Ingredients
- 250 g all-purpose flour
- 300 g granulated sugar
- 1 tsp sodium bicarbonate (baking soda)
- 2 large eggs
- 225 ml sugar-free pineapple juice
- 1 tsp vanilla extract
- 120 ml vegetable oil
Instructions
- Preheat your oven to 175°C (350°F) and grease and flour two round 8-inch molds or one 9-inch pan.
- In a large bowl, whisk together the flour, granulated sugar, and baking soda until well combined.
- In another bowl, lightly beat the eggs and add the pineapple juice, vanilla extract, and vegetable oil, stirring until smooth.
- Slowly pour the wet mixture into the dry ingredients, stirring gently until fully incorporated.
- Pour the batter into prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
- While the cake is still warm, poke holes across the surface and drizzle the glaze over the top, allowing it to seep in.
- Let the cake cool completely before decorating with fresh pineapple wedges and optional coconut flakes or whipped cream.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze individual slices for up to 3 months. Remember to bring it to room temperature before serving for the best flavor.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 250IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Let us know how it was!