Basic Pineapple Cake

In Bake, Breakfast, Gluten-free, Oven on April 29, 2015 at 1:36 am


Whisk together:

  • 1 cup of rice flour
  • 1/2 cup of potato starch
  • 4 tablespoons of tapioca starch
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons coconut sugar
    Make a hole in the middle of the mix and add:

  • 2 tablespoons of safflower or sunflower oil
  • 3 tablespoons of raw wild honey
  • 1/2 cup fresh pineapple juice
  • Blend well and fold in 2 egg whites with 1 teaspoon cream of tartar beaten to a soft peak.


    Pour in a lined loaf tin, and bake in a preheated oven for 35 to 45 minutes at 180ºC.

    Eat with your favorite nut butter spread or enjoy on its own.


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