Baking a taste of sunshine with Anna Olson

This deliciously moist and fruity loaf cake looks and tastes like sunshine, thanks to the pineapple, orange and coconut, and includes tested substitutions for both gluten-free and vegan variations (see below).

Makes 1 9-x-5-inch (2 L) loaf

Yields 12 to 16 slices

Prep time: 15 minutes

Cook time: 70 minutes

1 cup (200 g) granulated sugar

2/3 cup (160 mL) plain yogurt

6 Tbsp (90 ml) vegetable oil

3 large eggs, at room temperature

2 tsp finely grated orange zest

1 tsp vanilla extract

1 2/3 cups (250 g) all-purpose flour

2 tsp baking powder

¼ tsp ground cinnamon

¼ tsp salt

1 cup (250 mL) finely diced fresh pineapple

OR a 14-oz (398 mL) tin crushed pineapple, well-drained

½ cup (75 g) golden or Thompson raisins

1/3 cup (35 g) sweetened shredded coconut

1. Preheat the oven to 350 °F and grease a 9-x-5-inch (2 L) loaf pan, lining it with parchment paper if you wish.

2. Whisk the sugar, yogurt, oil, eggs, orange zest and vanilla together.

3.  Sift the flour, baking powder, cinnamon and salt over the batter and stir to combine. Stir in the pineapple, raisins and coconut. Scrape the batter into the prepared pan.

4. Bake for 60 to 70 minutes, until a tester inserted in the centre of the cake comes out clean.  Cool the cake for 30 minutes, and then tap the cake out of the pan to cool completely on a cooling rack.

For a GLUTEN-FREE version:

– Use your preferred gluten-free 1:1 baking blend. I tested using Bob’s Red Mill 1:1 Baking Blend

– Use certified gluten-free baking powder and coconut

– Method and bake time remain the same

For a VEGAN version:

– Use organic cane sugar

– Use coconut yogurt or other non-dairy yogurt

– Replace the eggs with 9 Tbsp/135 mL of aquafaba (liquid from a tin of chickpeas), OR 3 “flax eggs” (total 6 Tbsp/42g of ground flaxseed + 9 Tbsp/135 mL warm water, soaked for 5 minutes)

– Method and bake time remain the same