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Recipes Dessert
Pineapple Loaf

This pineapple loaf is egg-free and vegan-friendly.


  • 440 ml (1¾ cups) cake flour
  • 10 ml (2 tsp) bicarbonate of soda
  • 315 ml (1¼ cups) brown sugar
  • 1 x 410 g can Rhodes Quality Pineapple Crush in Syrup
  • 80 g (1/3 cup) non-dairy/vegan butter, melted
  • 250 ml (1 cup) icing sugar
  • 30 ml (2 Tbsp) Rhodes Quality 100 % Pineapple Fruit Juice Blend


  1. Sift the cake flour and the bicarbonate of soda into a bowl.
  2. Stir in the brown sugar.
  3. Place the Rhodes Quality Pineapple Crush in Syrup into a bowl and stir in the melted vegan butter.
  4. Stir the pineapple mixture into the dry ingredients and mix until smooth.
  5. Pour the batter into a loaf pan sprayed with non-stick spray and lined with baking paper.
  6. Bake the pineapple loaf in an oven preheated to 180℃ for 30 minutes or until a wooden skewer inserted near the centre comes out clean.
  7. Remove from the pan and cool.
  8. To make the topping, sift the icing sugar into a bowl.
  9. Whisk in the Rhodes Quality 100 % Pineapple Fruit Juice Blend until thick and smooth.
  10. To adjust the consistency, thin with a little warm water if required.
  11. Pour the topping over the cooled loaf and allow it to set for a few minutes before slicing.


10-12 slices

Cooking Times

Prep Time: 15 minutes
Cooking Times: 35 minutes

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