Dairy Free Pina Colada Cake with Vegan, Gluten and Egg Free Variation

baking | March 27, 2016 | By

This Dairy Free Pina Colada Cake was inspired by my travels around the Caribbean (living a very indulged life working as a pastry chef on cruise ships) and the current trend for Poke cakes.  It’s also really easy to ‘dress down’ for a really casual cake with a friend, or ‘dress up’ for entertaining/birthdays.  This Dairy Free Pina Colada Cake can also be made egg and gluten free, the adaptation instructions are in the notes at the bottom of the recipe. 🙂 I like to serve mine with a tropical fruit salad  . The cake itself is made up of a vanilla sponge layered with a pineapple coconut cream, coconut condensed milk and a vanilla syrup then topped with toasted coconut. You can omit the alcohol if you are opposed to it or cooking for children.
Dairy Free Pina Colada Cake

 

 

Dairy Free Pina Colada Cake
Serves 8
A vanilla sponge soaked in a coconut rum and vanilla syrup, sandwiched together with pineapple, coconut pineapple cream and covered in toasted coconut.
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Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
520 calories
60 g
186 g
26 g
8 g
5 g
163 g
98 g
45 g
0 g
19 g
Nutrition Facts
Serving Size
163g
Servings
8
Amount Per Serving
Calories 520
Calories from Fat 231
% Daily Value *
Total Fat 26g
39%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 11g
Cholesterol 186mg
62%
Sodium 98mg
4%
Total Carbohydrates 60g
20%
Dietary Fiber 1g
2%
Sugars 45g
Protein 8g
Vitamin A
24%
Vitamin C
0%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the sponge
  1. 8 whole eggs
  2. 2/3 cup white sugar
  3. 1/2 teaspoon good quality vanilla (I use one with seeds in)
  4. 1 1/4 cups standard flour
  5. pinch salt
  6. 1/4 cup melted dairy free margarine
For the syrup
  1. 3/4 cup sugar
  2. 1/2 cup water
  3. 1 teaspoon vanilla extract (with seeds)
  4. 1/4 cup white rum (I use Malibu)
For the cream
  1. 1 tin coconut cream that has been refrigerated for at least 24 hours, liquid discarded
  2. 1 tin crushed pineapple in syrup
  3. 150g dairy free margarine
  4. 75 g icing sugar
  5. 1/2 teaspoon vanilla extract with seeds
To assemble
  1. 1/2 tin coconut condensed milk
  2. toasted shredded coconut to decorate
For the sponge
  1. 1. Preheat the oven to 180 degrees Celsius. Brush a cake tin with melted dairy free margarine and shake with flour to coat the bottom and sides. Alternatively line with baking paper.
  2. 2. Place the eggs and sugar in a cake mixing bowl and whisk (with a whisk attachment, not a beater) at high speed for 8 minutes. It should be thick and ribbon-like before proceeding to the next step.
  3. 3. Add the vanilla and keep mixing.
  4. 4. While mixing, put the flour through a sieve 3 times and melt the margarine.
  5. 5. Remove the eggs from the cake stand. Sprinkle 1/3 of the flour mix over the top and very GENTLY fold it through with your hands. You don't need to completely mix it in and it is very important not to work the mix as it will collapse quickly if you do. Fold in the second 1/3 of the flour and repeat. Fold in the remaining 1/3 and the melted margarine and fold together. Quickly put into a cake tin and place in the oven. Bake for approximately 12 minutes. It should be golden brown on the top and just cooked through. If it browns too much before cooking through, place a flat over tray on top. You want to remove it from the oven as soon as the centre is cooked.
  6. 6. Leave in the tin for 5 minutes then remove from tin and cool completely.
For the syrup
  1. Place all the ingredients in a pot and bring to the boil. Boil until quite syrupy, mine took 3 minutes. Set aside to cool slightly.
For the cream
  1. 1. Place the thick part of the coconut cream in a mixing bowl and whip until thick. Place in a separate bowl and put back in the refrigerator.
  2. 2. Place the margarine, vanilla and icing sugar in the cake mixing bowl and beat until pale and fluffy. Add the whipped coconut cream gradually (to prevent it 'splitting') and 1/4 cup syrup from the pineapple.
  3. 3. Fold in the crushed pineapple (remaining syrup discarded).
  4. 4. Return to the refrigerator until ready to assemble the cake.
To assemble the cake
  1. 1. Slice the cake twice horizontally so you have 3 pieces to work with.
  2. 2. Place the first layer on the plate you intend to serve the cake on. Soak with the vanilla syrup using a pastry brush or spoon. Poke several holes in the cake and spoon 1/2 the condensed milk in the holes.
  3. 3. Place a layer of the pineapple cream and smooth flat with a spatula or knife.
  4. 4. Place another layer of cake and repeat the above steps.
  5. 5. Place the top cake layer on and spread the cream all over the cake. Smooth flat then press toasted coconut on the sides and over the top. You will need to lift the plate and tilt it carefully to get the coconut on the sides.
  6. 6. Return to the refrigerator until ready to serve.
Notes
  1. *You need to start this at least a day in a advance by refrigerating the coconut cream so it is able to be whipped.
  2. *If you want to serve a tropical fruit salad like in the picture, place fresh pineapple, banana and strawberry slices in a bowl. Add finely chopped mint. Place 2 T brown sugar and 2 T Malibu in the microwave for 30 seconds. Pour over the fruit and add 2T toasted coconut. Mix well and serve 🙂
beta
calories
520
fat
26g
protein
8g
carbs
60g
more
Fun With Allergy Kids http://allergykids.co.nz/
 
Gluten free, egg free alternative: Use this recipe for sponge fingers from my Vegan Tiramisu recipe, but double the recipe and obviously just cook in a large cake tin as for the sponge above.

Gluten free sponge fingers for Tiramisu
Serves 4
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
318 calories
61 g
0 g
7 g
3 g
6 g
76 g
37 g
38 g
0 g
0 g
Nutrition Facts
Serving Size
76g
Servings
4
Amount Per Serving
Calories 318
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 37mg
2%
Total Carbohydrates 61g
20%
Dietary Fiber 1g
3%
Sugars 38g
Protein 3g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tin chickpeas in brine
  2. 3/4 cup sugar
  3. 1/4 teaspoon vanilla extract (I use the one with seeds in)
  4. pinch salt
  5. 2 Tablespoons melted coconut oil
  6. 1 cup gluten free flour mix (I used equal quantities quinoa flour, cassava flour and banana flour)
Instructions
  1. Prepare a tray with baking paper if it's not a non-stick tray. Preheat the oven to 185 degrees Celsius.
  2. Drain the liquid from the chickpeas and freeze the chickpeas for later use. Put the liquid in a cake mixer and whisk at full speed. After 5 minutes of whisking add 1 spoon of the sugar. Keep whisking for another 5 minutes, adding spoon by spoon of sugar every minute or so. Add the salt and vanilla. Keep whisking until it is very thick and frothy and peaks stand up (like a meringue).
  3. While the mixer is going, place the flour in a bowl and whisk by hand to aerate the flour slightly.
  4. When the chickpea mix is ready, remove from the cake mixer and very gently fold in 1/3 of the flour mix. Repeat with the other 2/3 in the same way, taking care not to over mix at all as it will collapse. Gently fold in the coconut oil.
  5. Place the mix in a piping bag, cut a hole in the top and pipe onto the oven tray. The size doesn't really matter, but I do mine about 8cm long and 4 cm wide. If you don't want to pipe them, just lay the mix flat over the try and cut into size later.
  6. Place in the oven straight away and bake until golden but just cooked. Mine took 5 minutes.
beta
calories
318
fat
7g
protein
3g
carbs
61g
more
Fun With Allergy Kids http://allergykids.co.nz/
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Comments

  1. Leave a Reply

    marleen
    April 7, 2016

    Pina Colada cake, this sounds amazing! I love coconut, pineapple.. and rum too so its the perfect cake for me

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