The Tropical Treat

Baking

Vegan pineapple and coconut muffins

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Tart pineapple, mellow banana and creamy coconut are a dream team made in tropical heaven! As a former skeptic of vegan bakes I can say I’ve been converted. This is a beautiful combo of fresh tropical flavours that doesn’t disappoint. 

Of course if you’re vegan or follow a plant based diet this is a no brainer to make but if you don’t you should definitely still make them. Why? Well you’re bringing a little sunshine into your kitchen for starters and baking with fresh fruit is strangely therapeutic. It smells so good as you make them!

I came across the original recipe in Waitrose’s weekly food paper in a feature about the versatility of pineapples. It’s one of the ultimate tropical treats in my opinion. Apparently we’ve also been eating them wrong, check this video out. Other than the classic upside down pineapple cake I haven’t really considered baking with pineapple but this is definitely something to explore further!

Fresh pineapple, coconut and mashed bananas make these muffins lovely and moist. It’s easy enough to play with the ingredients here and swap things in and out. Enjoy these delicious muffins with a cup of tea in the afternoon!

Vegan pineapple and coconut muffins

It’s a Pina Colada in cake form – super sweet, unapologetically tropical and just plain good. Tart pineapple, mellow banana and fragrant coconut are a dream team made in tropical heaven! Being completely vegan these muffins are still moist and light and best of all powered by fresh tropical ingredients. Ideal for a mid morning snack or a just sweet treat when you need a pick me up.

  • 1 tsp ground cinnamon
  • 100g soft light brown sugar
  • 150g coconut oil
  • 1 tbsp cider vinegar
  • 250ml cold water
  • 300g wholemeal flour, sifted
  • 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 50g fresh coconut chunks, grated
  • 25g sunflower seeds or pumpkin seeds
  • 200g fresh pineapple chunks, roughly chopped
  • 2 small ripe bananas, mashed

  1. First line a 12-hole muffin tin with tulip muffin cases. In a medium sized pan put, cinnamon, sugar, coconut oil, vinegar and water and bring to the boil. Simmer for a few minutes and then leave to one side to cool.

  2. Preheat the oven to 180C / gas mark 4 / 160C (fan). In a large bowl sift flour, bicarb of soda and baking powder and fresh coconut (leave some for the topping), seeds, pineapple and mashed banana. Pour in the coconut oil mixture until well combined.

  3. Pour the mixture into the cases and top with the remaining fresh coconut. Bake for 30- 35 minutes, until golden and firm (check by inserting a skewer and if it comes out clean it’s ready).

  4. Leave to cool in the tin for 5 minutes and then transfer to a wire rack. Store in an airtight container and eat within a couple of days.

Adapted from Waitrose’s Tropical Pineapple Banana Muffins 

Sticky orange cake

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Oranges are synonymous with all things tropical but they are not strictly tropical and in hotter climates are actually green. Who knew?

They grow practically everywhere (across Asia, the Mediterranean, the US, Australia, the Caribbean and South America) and are an incredibly versatile fruit. Oranges are especially nice and simple to add to cakes by using their zest or juice.

It’s a great one to make if you want to impress (it’s super easy for you to make) and everyone will be singing your praises.The flaked almonds on top look pretty and add a lovely nutty finish.

If you don’t like oranges stay well away from this cake. It is very orangey complete with – zest, juice, marmalade and a honey orange syrup. You could swap out the oranges for lemons, lime or even clementines if you prefer.

There are number of vegan, gluten and dairy free versions of this cake made with no eggs, sugar and ground almonds which work very well too. This particular recipe is adapted from Michel Roux’s orange and almond cake and is more like a desert.

It’s a winner – light, sweet and tangy. Serve with ice-cream, yogurt or its all good to eat all on its own!

Sticky Orange Cake

Aromatic, sweet and tangy. A light citrus cake with a honey orange syrup topped off with a sticky almond topping. There are quite a few variations of this cake but this one doesn’t hold back at all – it’s all orange. As cakes go it’s pretty quick to make and it’s worth every crumb! 

  • 1 large orange, zest (1tbsp) and juice
  • 250g unsalted butter, softened to room temperature
  • 4 eggs
  • 50g plain flour
  • 1 tsp baking powder
  • 200g ground almonds
  • 225g caster sugar
  • 2 tbsp honey
  • 1 tbsp marmalade
  • 2 tbsp flaked almonds, toasted

  1. Juice and zest the orange and set to one side. Preheat the oven to 180C/gas mark 4 / fan oven 160C and line a 20cm round cake tin with greaseproof paper.

  2. In a large bowl whisk the butter and orange zest together, adding one egg at a time until the mixture is pale and fluffy. 

  3. Sift the flour, baking powder, ground almonds and sugar. Fold into the wet ingredients with a large spoon and mix until well combined.

  4. Spoon into the cake tin and bake for 45 mins,until golden and firm (check by inserting a skewer and if it comes out clean it’s ready).

  5. Boil the orange juice and honey to make a syrup (make 20 minutes before the cake comes out) and leave to cool.

  6. Using a skewer poke holes right to the bottom of the cake and pour over the syrup. Leave the cake to cool in the tin. 

  7. Place on serving plate, brush over some warm marmalade and top with flaked almonds.

You can substitute the plain flour with a gluten free flour if preferred.