Vegan Coconut and Pineapple Cake

Bizcocho piña y coco - Leche de almendra vainilla Ecomil

INGREDIENTS ( 6 servings)

  • 1 small fresh pineapple 
  • 20g Chia seeds
  • 140ml water 
  • 240ml Ecomil Almond Vanilla milk 
  • 60ml lemon juice 
  • 1 tsp coconut extracts 
  • 200g rice flour*
  • 100g cornflour 
  • 65g shredded coconut 
  • 1 packet of baking powder
  • 2 tbsp coconut sugar 
  • ½ tsp baking soda 
  • 1 pinch of salt 

*The rice flour can be replaced by corn flour, chickpeas flour, quinoa flour or buckwheat flour 


  1. Preheat the oven at 180°C.
  2. Dice the pineapple.
  3. In a big bowl, put the chia seeds and the water in a container. Let it rest for 10 minutes and then add the other ingredients: the almond vanilla milk, lemon juice, extract of coconut oil. 
  4. In another bowl mix the flour, corn flour, shredded coconut, baking powder, coconut sugar, baking soda and salt.
  5. Add it to the mixing made in step 3 and mix well, then add the pineapple bites. 
  6. Oil your cake tin and pour the batter into it. 
  7. Bake for around 30 min. 

Thank you Célia for this pretty cake! Discover Célia on Instagram @celiabvs_

Bizcocho piña y coco - Leche de almendra vainilla Ecomil