Pineapple and Yoghurt Cake
Inspired by The Caker, and because I have always wanted to put yoghurt in my mix, I created this lovely pineapple and yoghurt cake using our Vanilla Baking Mix. Technically this isn’t paleo anymore with the addition of yoghurt, instead it’s ‘primal’. (However I have made this again and used coconut yoghurt) Whatever you want to call it, it was definitely easy, nutritious AND delicious
To whip up this little delight you will only need a few more extra ingredients. Some pineapple, lemon, cinnamon and coconut chips/slices
Preheat oven to 170 degrees C
Mix together the eggs, yoghurt, lemon zest and oil.
Add the HGG vanilla baking mix, baking powder and the cinnamon and stir until combined
Pour into a lined 22cm tin
Arrange the pineapple on the top pressing down slightly
Scatter over the coconut chips
Bake for approx 40 min until the top is golden brown, the cake bounces back when pressed, and a skewer comes out clean.
Leave in the tin for 5 minutes, then cool on rack.
I dusted mine with xylitol icing sugar (made from birch bark)
Enjoy and let me know how you get on!
- 2 large eggs
- 4 tbl oil (I use macadamia)
- zest of one lemon (preferably unwaxed)
- Bag of HGG Vanilla Baking Mix
- 130g yoghurt (I used The Collective Straight Up. It’s incredibly rich and creamy) or use your favourite coconut yoghurt
- 1 tsp cinnamon
- 1 tsp baking powder
- pineapple chunks or slices cut into chunks. Fresh, or from a tin with juice.
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