Looking for a tasty afternoon treat that also happens to be gluten-free and dairy-free? Our pineapple loaf cake with a pistachio crumble topping is the perfect treat to satisfy your cravings.
We've used a gluten-free flour and gluten-free bicarbonate of soda, plus, a dairy-free spread making this recipe completely gluten and dairy free, but feel free to substitute the dairy-free spread with regular butter if you don't follow a dairy-free lifestyle.
Pineapple, carrots, and pistachios add a lovely texture and flavour to the cake. Whilst the pistachio crumble topping adds a wonderful added sweetness and crumbly crunch. It's delicious.
For more gluten-free recipes, check out our best recipes if you're following a gluten-free diet.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 30 mins
Cal/Serv:
466
Ingredients
150ml
sunflower oil, plus extra to grease
3
medium eggs
150g
light brown soft sugar
175g
gluten-free self-raising flour, we used Dove's Farm
1tsp.
gluten-free bicarbonate of soda
1tsp.
ground cinnamon
1tsp.
ground mixed spice
150g
carrots, coarsely grated
227g
tin pineapple slices in juice, drained and roughly hopped
50g
pistachios, roughly chopped
FOR THE CRUMBLE TOPPING
40g
dairy-free spread
40g
gluten-free self-raising flour
40g
demerara sugar
50g
pistachios, roughly chopped
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin with baking parchment.
Step 2For crumble topping, rub the spread and flour together until it resembles large breadcrumbs. Stir in demerara sugar and pistachios.
Step 3In a jug, whisk the oil and eggs. In a large bowl mix sugar, flour, bicarbonate of soda and spices. Add oil mix to dry ingredients, stirring well. Add carrots, pineapple and pistachios; mix. Scrape into tin. Level and sprinkle over crumble topping.
Step 4Bake for 1hr – 1hr 10min, or until a skewer inserted into the centre comes out clean. Cool for 5min in tin, then transfer to a wire rack to cool completely. Serve in slices
To store Keep in an airtight container at room temperature for up to 3 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
