The gluten-free pineapple and vanilla cake is a light dessert. It is made quickly and easily: just assemble a few ingredients, which are often found in the home, without resorting to a special expense.
The pineapple cake is flavored with vanilla and made with muscovado cane sugar , which gives it a very original “cappuccino” color. In our version, classic white sugar has been replaced with muscovado sugar. It is a healthier ingredient than the white one, because it is less refined, has a slightly lower caloric intake and contains more fibers and minerals . Pineapple and vanilla cake can be eaten for breakfast, accompanied by a protein source such as a glass of milk or yogurt
Diet pineapple and vanilla cake
Light and very soft, it is a gluten-free variant of the classic inverted pineapple cake , which takes us back in time and has the scent of a snack. Thanks to the replacement of wheat flour with gluten-free rice flour , the dessert is also suitable for celiacs and gluten intolerant people .
Furthermore, the replacement of butter with rice oil allows to decrease animal fats in favor of vegetable ones and thus give a nice cut to calories . It is a very useful solution both for those who follow a healthy and low-calorie diet, and for those who have to keep cholesterol under control .
The nutritional values of the pineapple cake
To make the gluten-free soft pineapple cake , rice flour was used , a jolly ingredient in gluten-free cooking. This flour is rich in different nutritional properties, including fiber, minerals and B vitamins. At the same time, it has a reduced content of saturated fat . The rice flour excellent for the preparation of desserts, especially cakes and biscuits, because it gives friability to the dough.
Pineapple , the ingredient that gives its name to this delicacy, is a fruit common when following a weight loss diet. It is good, however, to dispel some myths about its properties and, together, to confirm its qualities . In our recipe we used natural pineapple already packaged, but it is always preferable to resort to fresh fruit, especially if you have the opportunity to buy and clean it. ‘ pineapple has many properties: First, it is very suitable for combat water retention, so it is an important adjuvant in slimming diets. It also has valid digestive and anti-inflammatory qualities . Very rich in vitamin C, it has an antioxidant action, protecting the skin from aging.
The presence of yogurt gives the pineapple cake a more fragrant and inviting flavor. Low-fat yogurt contains good amounts of calcium but is low in fat . This last feature makes it ideal for flavoring the doughs, without giving too many calories.
How to prepare the pineapple and vanilla cake
Fast and light pineapple and vanilla cake
Dish : Gluten-free desserts
Portions : 8 people
Calories per Person : 285
Total calories : 2850
- 565 g pineapple sliced natural
- 180 g sugar cane muscovado
- 130 g pineapple juice
- 60 g rice oil
- 250 ml yogurt skinny white
- 3 eggs great
- 200 g rice flour allowed
- 70 g potato starch allowed
- 1 sachet baking powder allowed
- 1 sachet vanillin allowed
Liner a 24 cm cake mold with a baking paper disk. Arrange the pineapple slices on the bottom, so that they cover the surface well, keeping aside the ones left. Whisk the eggs with the muscobado sugar in a planetary mixer for a long time, until obtaining a frothy cappuccino-colored mixture.
Mix the yogurt with pineapple juice, rice oil, flour, starch, baking powder and vanillin in a bowl. Gently add this mixture to the egg and sugar mixture. Cut the leftover pineapple into cubes and add it to the mixture, then pour it over the pineapple slices arranged in the mold.
At the end of the baking, remove the mold from the oven and, with a knife, gently detach the edges of the cake and let it cool. Turn the cake over on a wire rack and remove the parchment paper before serving.