Skillet Ginger Cake with Chargrilled Pineapple by MIRA WEINER

Serves 4-6 Hungry Humans

Prep Time: 15 minutes
Cooking Time: 1 hour


  • 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

Serving Suggestion:

  • Chargrilled pineapple quarters
  • Toasted Coconut
  • 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 with our COBB Basting Brush.  Place the pineapple quarters onto the griddle pan and cook for 10-12 minutes or until beautiful chargrill lines appear.  Turn over and cook the other side.  The pineapple will naturally caramelize, so yum!
  2. In a bowl combine the flour, 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 it 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 chargrilled pineapple quarters. Enjoy!
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