Orange & Pineapple Cake
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I made this refined sugar free and dairy free Orange and Pineapple cake for my mum's birthday. It went down a treat, even with those who are partial to a 'normal' cake ;) . This plant based alternative is perfect for Summer time as it needs to be kept cool, much like a cheese cake. The base is an energy ball consistency with a sweet citrus topping.

A refined sugar free and dairy free fridge cake

Orange & Pineapple Cake Ingredients:

For the base:

  • 3 Cups of rolled oats
  • 3/4 of a cup of almonds
  • 3/4 of a cup of hazlenuts
  • 1 tsp of ginger
  • 2  cups of sultanas
  • 4 tbsp of chia seeds soaked in water
  • 10 tbsp of honey

For the topping:

  • Juice of 4 oranges
  • 300g frozen chopped pineapple
  • 4 tbsp of honey
  • 1/2 cup of unrefined brown sugar

Method:

In a food processor mix all of the ingredients for the base until a dough like consistency is formed. Pop this into a cake tin and press it down tightly to form a thick layer of goodness for the foundation of the cake. Place this into the freezer for thirty minutes.

To make the topping place all of the ingredients into a blender and blend thoroughly. Pop it in a container and into the freezer for about fifteen minutes.

Remove both and spread the topping evenly onto the base. Store in the fridge and top with berries.

Enjoy!