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Pineapple Fruit Cake

I make this all year but at Christmas I like to use a 150g packet of glacé cherries in the mixed fruit and brazil nuts plus plenty of spice. A tin of crushed pineapple adds sweetness and moisture to this fruit cake and takes the place of eggs, butter and refined sugar. It’s not a rich fruit cake but has a structural stability that withstands travel. It freezes well too. Thanks to Rachel for sharing the recipe.

Time 90 mins
Skill Level Easy

Ingredients List

Serves 1
  • 425 g pineapple canned chunks in juice
  • 400 g dried fruit of choice
  • 3 tbsp chia seeds
  • 1 cup non-dairy milk
  • 1 tbsp apple cider vinegar
  • 300 g wholemeal flour
  • 100 g chopped nuts of choice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg


  1. Preheat the oven to 160 C / 320 F
  2. Put the pineapple (including juice), dried fruit and chia seeds in a large mixing bowl.
  3. Add the plant milk and vinegar and stir well.
  4. Cover and leave to stand for half an hour so that the fruit plumps up.
  5. Add the flour and nuts.
  6. Sift in the baking powder, baking soda and spices and mix gently but quickly to combine.
  7. Pour into a 23cm / 9 inch diameter silicone cake mold.
  8. Bake for 50 – 60 minutes until a skewer comes out clean.
  9. Allow to cool for 10 minutes or so before releasing from the mould and cooling on a wire rack.