ABOUT THE RECIPE:
Pineapple keeps this cake moist, and pecans add a wonderful taste and texture, making for a mouthwatering dessert. However, it isn’t overly sweet, so it can do double duty as an indulgent breakfast, perhaps served with vegan yogurt on the side.
Makes 6 to 8 servings
INGREDIENTS:
PINEAPPLE LAYER
Vegan buttery spread, to coat pan
1⁄2 ripe pineapple, cored, peeled and thinly sliced
1 tablespoon brown sugar
CAKE
2 cups whole wheat flour
1 tablespoon baking powder
1⁄4 teaspoon sea salt
2⁄3 cup vegan cane sugar or brown sugar
2 tablespoons toasted wheat germ
1 cup chopped pecans
1 cup cored, peeled and diced fresh pineapple
1 1⁄4 cups plain or vanilla nondairy milk
1⁄3 cup extra-virgin olive oil
1 teaspoon vanilla extract
Pecan halves, for garnish
Frozen or fresh raspberries, for garnish (optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Lightly spread vegan buttery spread over the sides of an 8-inch square baking pan, then line the bottom with parchment paper.
To make the PINEAPPLE LAYER, put the pineapple slices in a medium bowl and sprinkle with the brown sugar. Turn the slices over gently to evenly coat them with the sugar. Arrange the pineapple slices in a single layer in the prepared pan, slightly overlapping them.
To make the CAKE, put the flour, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the sugar and wheat germ and stir with the whisk to combine. Add the pecans and diced pineapple and stir until coated with the flour. Add the nondairy milk, oil, and vanilla extract and stir just until evenly incorporated and smooth.
Pour the mixture into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until the top is golden and a toothpick inserted in the center comes out clean. If the cake begins to brown too much during the last 15 minutes of baking, tent it with foil.
Put the pan on a wire rack and loosen the sides with a knife. Let cool for about 15 minutes. Invert onto a serving platter and carefully peel off the parchment paper. Let cool for 10 minutes longer before slicing. Serve warm or at room temperature. Wrapped tightly and refrigerated, leftover cake will keep for 2 to 3 days.
Ingredients
Directions
ABOUT THE RECIPE:
Pineapple keeps this cake moist, and pecans add a wonderful taste and texture, making for a mouthwatering dessert. However, it isn’t overly sweet, so it can do double duty as an indulgent breakfast, perhaps served with vegan yogurt on the side.
Makes 6 to 8 servings
INGREDIENTS:
PINEAPPLE LAYER
Vegan buttery spread, to coat pan
1⁄2 ripe pineapple, cored, peeled and thinly sliced
1 tablespoon brown sugar
CAKE
2 cups whole wheat flour
1 tablespoon baking powder
1⁄4 teaspoon sea salt
2⁄3 cup vegan cane sugar or brown sugar
2 tablespoons toasted wheat germ
1 cup chopped pecans
1 cup cored, peeled and diced fresh pineapple
1 1⁄4 cups plain or vanilla nondairy milk
1⁄3 cup extra-virgin olive oil
1 teaspoon vanilla extract
Pecan halves, for garnish
Frozen or fresh raspberries, for garnish (optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Lightly spread vegan buttery spread over the sides of an 8-inch square baking pan, then line the bottom with parchment paper.
To make the PINEAPPLE LAYER, put the pineapple slices in a medium bowl and sprinkle with the brown sugar. Turn the slices over gently to evenly coat them with the sugar. Arrange the pineapple slices in a single layer in the prepared pan, slightly overlapping them.
To make the CAKE, put the flour, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the sugar and wheat germ and stir with the whisk to combine. Add the pecans and diced pineapple and stir until coated with the flour. Add the nondairy milk, oil, and vanilla extract and stir just until evenly incorporated and smooth.
Pour the mixture into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until the top is golden and a toothpick inserted in the center comes out clean. If the cake begins to brown too much during the last 15 minutes of baking, tent it with foil.
Put the pan on a wire rack and loosen the sides with a knife. Let cool for about 15 minutes. Invert onto a serving platter and carefully peel off the parchment paper. Let cool for 10 minutes longer before slicing. Serve warm or at room temperature. Wrapped tightly and refrigerated, leftover cake will keep for 2 to 3 days.
