Pineapple ginger cake (egg free)

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Prep time:

Cook time:

Serves: 6

By BeerTricksPotter



  • 350g self-raising flour

  • 2 tsp baking powder

  • 225g light muscovado sugar

  • 2 tsp ground ginger

  • 7 tbsp sunflower oil

  • 225g pineapple chunks


  1. Preheat oven to 180C/Gas Mark 4.
  2. Grease and base line a 900g/2lb loaf tin.
  3. Mix flour, ginger, baking powder and sugar into a bowl.
  4. Pour pineapple juice into a jug and top up to 250ml with water. Add to dry ingredients with sunflower oil. Whisk until smooth.
  5. Pour 3/4 of the mixture into the tin, layer pineapple, then pour rest of mixture on top.
  6. Bake for 50 mins-1 hour. Leave in tin for 10 minutes to cool slightly before turning out.

Handy Hint

If you or your children don't like pineapple you can make it a 'plain' ginger cake by leaving out the pineapple and substituting the juice with apple juice.

Additional Information

  • Kids can help

  • cake

  • Cake/Dessert

  • Vegetarian

  • Nut Free

  • Egg Free

  • Dairy Free

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Your comments

  • BeerTricksPotter 23/03/11 19:36

    A lovely cake that's easy to make. Egg free and requiring no egg substitutes for those with an egg allergy.