BY AINE CARLIN
Whoever said veganism equaled deprivation? This pineapple bread is indulgence personified and if the soft whipped sweetened coconut cream doesn’t send you into spirals, I don’t know what will.
Now, if you’ve ever had your doubts (and I’m sure you have) about dairy-free baking I am here to dispel those myths with this seriously decadent sweet treat. I promise you’ll not be disappointed!
I’ve called this a bread but really it’s more akin to a cake – it just happens to be baked in a loaf tin. It works better that way. It’s sweet, moist and super easy to make.
I’ve used coconut oil in this particular recipe, which may seem like an unusual ingredient but it’s widely available in health stores and some supermarkets. A little goes a long way with this stuff, so even though it’s not cheap, one jar will last and last. It’s fantastic in savory dishes too and if you like a good Thai red or green curry this will take it to the next level – just sub your normal oil for this and prepare to be blown away by the difference.
Back to the pineapple bread. I’ve exuded enthusiasm about coconut oil. The rest is up to you my lovelies. Go on – let some vegan lovin’ into your life. I’ve sweetened the blow for you.
Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty-free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over atÂ www.peasoupeats.com
For more great recipes from Aine, be sure to follow me on Twitter (@MarcusCooks)
punnet/1 cup fresh strawberries
1 tbsp rose water
- Wash, hull and slice the strawberries. Place in a shallow bowl and pour over the rose water. Give it a stir and leave to infuse for at least 20mins.
- Serve the pineapple bread with a generous dollop of coconut cream and a spoonful of fragrant strawberries. Enjoy!