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
150 ml sunflower oil, plus extra to grease
3 medium eggs
150 g light brown soft sugar
175 g gluten-free self-raising flour, we used Dove's Farm
1 tsp. gluten-free bicarbonate of soda
1 tsp. ground cinnamon
1 tsp. ground mixed spice
150 g carrots, coarsely grated
227 g tin pineapple slices in juice, drained and roughly hopped
50 g pistachios, roughly chopped
FOR THE CRUMBLE TOPPING
40 g dairy-free spread
40 g gluten-free self-raising flour
40 g demerara sugar
50 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
