Only three ingredients and none of those are dairy, egg or nuts, yay!! These are very sweet (not the healthiest of recipes sugarwise, I admit!) so definitely an occasional treat for my little one. She loves pineapple and I like the idea of replacing some of the pineapple with another favourite, blueberries!
The original recipe is for a loaf cake. I’ve adjusted it to make cupcakes instead as these are easier to portion. The quantities are the same, just the cooking time has been adjusted.
The finished cake has a yummy sticky texture and I found was best eaten within a few days. Make sure you store the cakes in an airtight container to keep them fresh. I popped 5 or 6 blueberries in a few of the cupcakes before baking and I think they added a really nice extra touch to the cake.
Ingredients
250 g self raising flour, sifted
175 g caster sugar
440 g (1 can) crushed pineapple in juice, undrained
Method
1. Pre-heat the oven to Gas Mark 4, 180C. Line a loaf tin with baking paper or a muffin tin with cupcake cases.
2. Mix all the ingredients together. Make sure that they are well combined.
3. Pour the batter into the loaf tin or divide equally into the cupcake cases. Fill the cupcake cases more than 3/4 full as they don’t have a huge rise.
4. Bake the cake in the loaf tin for 55-60 minutes and the cupcakes for 25 – 30 minutes. Poke a skewer into the centre of the cake to check the batter is fully cooked through. The skewer should be clean when removed. Allow to cool on a wire rack before serving.
Important bits
Dairy, egg, nut and soya free
Total make time under 75 minutes for loaf cake, under 45 minutes for the cupcakes
Makes 1 loaf or 14 cupcakes
Thanks for sharing, I am going to give this a try.
You’re welcome. It is so easy to do and makes a nice change from other sponge cakes.