1 cup sugar (or substitute)
2 cups self raising flour
1 medium sized tin of crushed pineapple (about 440 grams or 15 oz)
1 teaspoon each of cinnamon, ground ginger, allspice, nutmeg & ground cloves
(alternatively you can use 5 teaspoons of pre-mixed gingerbread spice if this is available to you)
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Mix all ingredients together in a bowl. Pour into desired tin and bake for 30 minutes or until a skewer inserted into the middle comes out clean.
I find the texture is really 'pudding-like' and I like to serve it hot with ice cream but I have also let it cool and sprinkled icing sugar over the top and served as a teacake. It's also really good with brown sugar instead of white sugar and makes it go yummy and caramel-y.
I am yet to try but thought if you subbed in a tin of diced apples instead of the pineapple it would make a really yummy apple teacake, or a tin of apples and some golden syrup or brown sugar would make a yummy toffee apple pudding if served hot with ice cream. I think it would be a really versatile recipe if you had the time to play around with different combinations of fruit and spices/add-ins. It's certainly not healthy but definitely hits the spot when you're craving something naughty and yummy!!!
Oh and I thought I would quickly add that if you were going to sub in a liquid sweetener, like agave syrup, I haven't tried it but it might make the cake a bit mushy...let me know how you go if you do decide to change it around a bit.
Source of recipe: An omni friend gave me this recipe years ago for a pineapple cake and I subbed in gingerbread spice as I thought it was too bland on its own. My mum makes a delicious pineapple ginger tart (non-vegan) which is where I got the idea of putting pineapple and ginger together.