Sugar-Free Pineapple Cake And Icing
This Sugar-Free Pineapple Cake is a delightful combination of tropical sweetness and warm spices, perfect for those looking for a healthier dessert option. Made with crushed pineapple and dates, it offers a moist texture and rich flavor, making it a hit for both kids and adults alike.
Ingredients
Instructions
- Cream milk powder and butter; add egg, pineapple juice, and flavoring.
- Mix well.
- Combine flour, cinnamon, baking powder, salt, dates, and nuts.
- Stir into creamed butter mixture and mix well.
- Bake in an 8-inch square pan at 325° for 25 to 30 minutes.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you're out of skim milk powder, you can substitute with an equal amount of nonfat dry milk or leave it out entirely, adjusting the liquid ingredients slightly. To enhance the flavor, add a teaspoon of vanilla extract or almond extract. This cake can also be made gluten-free by swapping the flour with a gluten-free blend.
Serving Suggestions
Serve this delicious cake warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. You could also top it with a light glaze made from powdered erythritol to keep it sugar-free. For a tropical touch, consider serving it alongside Escalloped Pineapple for a delightful contrast.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm it in a preheated oven at 350°F for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar-Free Pineapple Cake And Icing contains roughly 450 calories, with 3g protein, 43g carbohydrates, and 30g fat. It is a good source of calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 1047mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop it and drain excess juice to avoid adding too much moisture to the cake. Fresh pineapple will add a vibrant flavor and texture, enhancing the overall taste of your cake.
How can I make this recipe vegan?
To make this cake vegan, substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or applesauce (1/4 cup). Replace the butter with a plant-based alternative, such as coconut oil or vegan butter, to maintain the cake's moisture and richness.
What can I serve with this cake?
This cake is delightful on its own but can be elevated with a side of fresh fruit, like sliced bananas or berries. For a unique twist, try serving it with a scoop of dairy-free ice cream or a sprinkle of toasted coconut. It also complements a cup of herbal tea or coffee perfectly, making it a great afternoon snack.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).