Skillet Ginger Cake with Chargrilled Pineapple, Vegan Ice Cream & Coconut Flakes
Prep time: 15 minutes
Cooking time: 1 hour
Serves: 4-6 hungry humans
Super simple 1 bowl ginger skillet cake with chargrilled pineapple, vegan ice cream and toasted coconut flakes!
This pineapple is a beauty!
DID YOU KNOW?
Pineapples are packed with nutrients, low in calories (you know those little buggers that get together at night for a closet party and sew your clothes tighter) and high in vitamins and minerals. They're also loaded with Vitamin C, magnesium, potassium, Vitamin B6 and iron. Pineapples aid digestion, boost immunity, fight inflammation, relieve pain, promote tissue healing and supports liver health.
These babies have been chargrilled on the COBB so their natural sugars are released and they're sticky, juicy and super yum.
This simple 1-bowl ginger skillet cake is so easy to make plus the best part is you get to do it outdoors with the nifty COBB cooking device. COBB allows you to cook anywhere but the kitchen, they have a range of appliances perfect for everything from cooking, grilling and braai-ing to baking, pizza making and even steaming this cake!
Let’s cook ☺
1 pineapple, sliced into quarters with the leaves intact
1 cup gluten free flour
1 cup plant based milk
¾ cup coconut sugar
½ cup maple syrup
½ cup coconut oil, melted
½ cup chickpea flour
½ cup almond flour
½ cup gluten free oat flour
1 tbsp chia seeds, ground
1 tbsp fresh ginger, peeled and grated
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
Pinch of pink Himalayan salt
Chargrilled pineapple quarters
Toasted coconut flakes
Vegan vanilla ice cream
1. Start by lighting the Cobblestone. Once lit, place the COBB griddle+ onto the COBB and brush with some coconut oil. Place the pineapple quarters onto the griddle pan and cook for 10-12 minutes or until beautiful chargrill lines appear. Turnover and cook the other side. The pineapple will naturally caramelize, so yum!
2. In a bowl combine the flours, baking soda, coconut sugar, chia seeds, spices and salt together. Add the fresh ginger, maple syrup, coconut oil and plant milk to the bowl. Mix well to combine. Sit for 5 minutes.
3. Remove the COBB griddle+ and replace with the COBB Frying Dish. Allow to heat and pour the cake batter in, smoothing the top over. Place the lid onto the COBB frying dish as you want to steam the cake. You can also place a kitchen towel over the gaps in the lid to create a little steam dome inside. Don’t open, allow to cook for 20-25 minutes and then check on the cake. It should be nicely steamed through, don’t worry if the bottom gets crispy – it’s the best part!
4. Serve hot with toasted coconut flakes, vegan vanilla ice cream and the chargrilled pineapple quarters. Enjoy!
Recipe and styling by Mira Weiner
Photography by Mark Chipps