Pineapple chocolate cake – Moist Dense Chocolatey

dark moist dense and chocolatey cake

Every health conscious, whole foods loving individual needs a go-to cake that can be whipped up in a short amount of time, is moist and dense and chocolatey and won’t send you into a spiral of guilt and shame for using less then nutritious ingredients. Basically, a cake you can stuff your face and the faces of your family with, in pure joy and delight, knowing all too well, this is also one heck of a nourishing cake. This my friends, is the pineapple chocolate cake.

Now I know, you may be frowning a little at the thought of combining pineapple and chocolate but I’m asking for a little bit of your trust here.

I promise you, this cake is worth your time and effort.

And it’s a good thing it won’t take too much of your time or effort to make, because you may end up baking it quite often. Like I do.

Like I said, it’s one of those go-to cakes.

The great thing about this cake, other then the good-for-you ingredients, is the fact that it is very versatile. My husband is not a fan of very chocolatey cakes so I serve the cake as is, plain, with a few chocolate chips on top like in this picture. But this cake dresses up so nicely with a thick layer of cloudy mocha frosting (my personal favourite) or with some coconut yogurt on the side (my mom’s favourite way of eating the cake). As for my son, well he’ll eat this cake no matter how it’s presented.

On to the goods… the magic of pineapples

I used crushed pineapples in this recipe to give it that moistness without having to use so much oil.

You’ll often see apple sauce or mashed bananas added to cakes or muffins as a way to reduce the overall quantity of oil. Although those are tasty substitutions, which I use in many of my baked goods, I find these fruit purees tend to make the cakes and muffins a tad more dense and chewy. Most times, I don’t mind the change in texture and will gladly take that over a cake or muffin loaded with oil. But I wanted something different for this chocolate cake.

In searching for the right ingredient substitution, I remembered my mom’s carrot cake recipe in which she uses crushed pineapples to cut the oil content of the cake by half. It made for a moist and delicious cake that is still an all-time family favourite to this day.

I figured I’d experiment with crushed pineapple for this cake and see how it turns out.


I kid you not, that’s what happened, magic! The cake turned out moist yet still dense, without taking anything away from  the chocolatey flavour. You actually can’t really tell there’s pineapple in there.

And here’s why I’m even more excited about pineapple being a star ingredient in this cake: pineapple is such a healthy fruit and has been eaten for centuries for it’s health benefits.

According to the folks at Organic Facts, the health and medicinal benefits of pineapple include boosting the immune system, improves respiratory and oral health, speeds up wound healing, regulates blood pressure, aids in digestion, strengthen bones, reduces inflammation and helps in treating arthritis, cures coughs and colds, prevents cancer and aids in weight loss. Pineapples are a storehouse of several health benefits due to its wealth of nutrients, vitamins, and minerals, including potassium, copper, manganese, calcium, magnesium, vitamin C, beta-carotene, thiamin, vitamin B6, and folate, and bromelain, as well as soluble and insoluble fiber.

That’s some pretty powerful benefits for such a pretty and spiky tropical fruit.

Like I mentioned previously, you can’t taste the pineapple in this cake at all. The brand of crushed pineapple I used is the house brand form my local grocery store called Selection. The pineapple pieces are tiny tiny and can’t be detected. If you feel your crushed pineapples pieces are too big, give it a pulse or two in the food processor or with a hand blender. That way the pieces will disappear with the rest of the ingredients.


chocolatey and moist cake with pineapple as the secret ingredient

Baking chocolate powder: cacao powder or dutch processed

Another star ingredient in this recipe, is the cocoa powder. I chose to use cocoa powder mainly because I find it has a more intense flavour and gives the cake a nice chocolatey flavour. There is however, much debate regarding the health benefits of cacao powder used for cooking. Is cocoa powder better or is Dutch process better.

Here’s some basics:

Beautifully summarized by Sally over at Sally’s Baking Addiction, cacao powder comes from cocoa beans. The beans are fermented, dried, roasted and cracked into nibs. The nibs are then pressed to remove 75% of their cocoa butter. This leaves us with chocolate liquor. The pasty liquor is dried and then ground into unsweetened cocoa powder.

Dutch process chocolate (named after the Dutch bakers that developed the process) is made from the same cacao beans but they’ve have been washed with a potassium solution to neutralize their acidity to a pH of 7. This means that Dutch process cocoa powder is only slightly acidic because of that Dutching process. Dutch processed chocolate is also called alkalinized chocolate powder.

After reading quite a few articles on the subject I’ve come to the basic conclusion that regular cacao powder retains more of it’s antioxidant benefits then it’s Dutch processes counterpart.

But I’ll be honest with you. I use both for different recipes. Dutch processed chocolate gives desserts a nice dark colour and a milder flavour. There’s room for both in my kitchen.

An now, onto the recipe.

Dont’ forget to leave me a comment to let me know if you’ve dressed it up or served it as is.


Pineapple chocolate cake
Prep time:
Cook time:
Total time:
Serves: 8-10 portions
This cake is moist and rich and chocolatey. It’ll soon become a family favourite.
  • 1 Cup whole wheat pastry flour
  • 1/2 Cup white spelt flour
  • 2/3 Cup coconut sugar
  • 1/3 Cup cocoa powder
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 Cup almond milk
  • 2 Tbs apple cider vinegar
  • 1/3 Cup crushed pineapple
  • 1/4 Cup coconut oil, melted
  • 2 tsp vanilla
  • 2 oz unsweetened baking chocolate
  • Chocolat chips for srinkling on tops
  1. Preheat the oven to 350 degrees F.
  2. Grease an 8″ springform pan.
  3. Combine the almond milk and the apple cider vinegar together and let stand for 5 minutes.
  4. Thinly chop the baking chocolate.
  5. In the meantime, mix all the dry ingredients and baking chocolate together in a bowl and whisk together.
  6. In a separate bowl, combine the pineapples, melted coconut oil, vanilla and almond milk and vinegar mixture when ready. Stir with a wooden spoon to combine.
  7. Add the wet ingredients to the dry ingredients and combine with a wooden spoon.
  8. Pour the batter in the pan and sprinkle with chocolate chips.
  9. Bake in the oven for 30 minutes (mine was done after 28 minutes).
  10. Allow to cool for a few minutes and enjoy.








Breakfast Zucchini Carrot Cake


Good morning beautiful friends,

We have survived Monday and I think this deserves cake! A healthy, nutrient pack, breakfast cake that is… Something a little sweet and just naughty enough to accompany a hot cup of coffee or tea, whether you’re storming out the door with mug and cake in hand or just nestling down in your favourite chair to enjoy some me time before the day gets crazy. Either way, this cake is for you this morning!

I have the fondest memories of breakfast cakes. When I was growing up, my mom used to make her breakfast yogurt cake. On Sunday nights, my mom would make her own yogurt in a weird looking container that she probably owned since the early 70’s. The yogurt would ferment and “cook” all night then chill all day Monday. Then on Monday night, she would make her yogurt breakfast cake with the freshly made yogurt and fresh strawberries. It was a dense, thick and only slightly sweet cake, that kept us full and satisfied well until lunch time. My mom would always serve us a slice a cake with additional fruits on the side like a banana or an apple. And she insisted we eat the fruit. No fruit, no cake!

Needless to say, the cake was always a huge hit in our house and it didn’t last longer then that very morning… Although we always asked my mom to make it more often, she kept it as a treat for us and would never make it more then once a week or even once every two weeks. Looking back now, I understand how time consuming making that cake was since my mom always insisted on making her own yogurt. Being a mom myself now and juggling a crazy work schedule, I’m even more grateful of how well my mom fed us as kids and how she instilled in us the love of good wholesome, homemade foods.

So this cake is somewhat of an homage to my mom’s breakfast cake. Although I don’t eat yogurt anymore, this cake has the same dense, thick and only slightly sweet taste as my mom’s breakfast cake. And I think she would be proud as it is full of good for you ingredients like carrots, zucchinis, applesauce and coconut oil. Come to think of it, I might make it again today, in the gluten free version, and bring her a slice!

Hope you guys enjoy this cake! Leave me a comment and let me know what childhood breakfast you grew up loving…




Breakfast Zucchini Carrot Cake
Prep time:
Cook time:
Total time:
Serves: 12 portions
This cake is perfect for breakfast on the go. I’ve made this cake with both a mixture of wholewheat and buckwheat flour and with Bob’s Red Mill gluten free flour. It turned out great both times. Since this is a breakfast cake, it’s a lot more dense then your usual airy and fluffy dessert cakes. I also don’t like my breakfast cakes to be too sweet. If you like sweet cakes in the morning, you can bring the sugar content up to 3/4 Cup instead of the 2/3 cup indicated in the recipe. Enjoy it with a side of coconut yogurt or a nice cup of hot coffee!
  • 1 1/2 Cup grated zucchini
  • 2 Cups grated carrots
  • 1/2 Cup shredded coconut, unsweetened
  • 1/3 Cup applesauce, unsweetened
  • 1/3 Cup coconut sugar
  • 3/4 Cup milk alternative (I used cashew milk)
  • 1 1/2 tsp vanilla extract
  • 2/3 Cup coconut oil, melted
  • 1 3/4 Cups wholewheat pastry flour
  • 1/2 Cup buckwheat flour (replace both flours with 2 1/4 Cup GF flour if needed)
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  1. Preheat oven at 350 degrees.
  2. Grease an 8X8 glass baking dish and set aside.
  3. In a bowl, combine your shredded zucchini, carrots and coconut.
  4. Add the sugar, milk, vanilla extract, applesauce and coconut oil and stir to combine.
  5. In a separate mixing bowl, combine the remaining dry ingredients. Whisk to combine well.
  6. Add the zucchini and carrot mixture to the dry ingredients and stir with a wooden spoon to combine evenly.
  7. No need to overmix, the cake batter will be thick.
  8. Pour the cake batter into the greased dish and place it on the middle rack in the oven.
  9. Bake for 35 minutes. The top will be golden brown.
  10. Take out of the oven and allow to cool for at least 10 minutes.