Let there be CAKE!!

Pineapple Sunflower Spice Cake
In honor of my husband coming home yesterday (he works 3 weeks on/3 weeks off), I was inspired to make a cake 🙂 After realizing I didn’t have all the ingredients for any of the recipes I had on hand–not that I can ever truuuly follow a recipe to begin with ;)–I decided to get a bit more creative and attempt my own! I had, and still have, an abundance of canned pineapple, so I decided to go with that. Walnuts sounded like a perfect, crunchy add-in, but my cupboards only had cashews, sunflower seeds, and blue corn tortilla chips to offer. Not really feelin’ the tortilla chips, I decided to give the sunflower seeds a whirl. The result = a sweet, moist, delicious dessert with just the right hint of crunch 🙂 Oh, and my non-veg, non-vegan husband liked it, too! I believe his initial response was, “Mmmmm yummy . . . is this vegan??” Success? I think so. 🙂
Pineapple Sunflower Spice Cake

Pineapple Sunflower Spice Cake

Flax Egg:
2 T ground flaxseed
6 T warm water

Dry:
¾ c whole-wheat flour*
¾ c oat flour
1 t baking soda
1 t baking powder
½ t ground nutmeg
1 t ground cinnamon
¼ t kosher salt

1 stick vegan butter, softened (Earth Balance is the brand I used)
¾ c brown sugar, lightly packed
2/3 c almond milk, unsweetened vanilla (Silk brand)
2 t apple cider vinegar
½ c crushed pineapple
¼ c sunflower seeds, unsalted

Glaze:
4 T agave nectar
5 T pineapple juice
½ c crushed pineapple

-Preheat oven to 350˚F.
-Prepare flax egg, and set aside (~10min.).
-Combine dry ingredients.
-Combine almond milk and apple cider vinegar.
-Cream together vegan butter and brown sugar in mixing bowl. Add flax egg until combined.
-Add dry ingredients alternatively with the almond milk/vinegar into the mixing bowl.
-Add pineapple, then sunflower seeds until just combined.
-In a greased 8-inch, round cake pan, add the cake batter.

Bake for 50 minutes.
When done, allow cake to sit in pan for 5 minutes. Then, remove from pan onto a wire rack to begin cooling.

Prepare the glaze: Combine the agave with the pineapple juice and heat to a boil. Reduce heat to medium and continue boiling until reduced to a syrup consistency.

Poke cake across its entire surface with a fork (about 12-15 times). Spread crushed pineapple across the top, then drizzle the glaze on top of that and voila!

*If you have whole-wheat pastry flour, go ahead and use that! Normally, I have that on hand, but didn’t today (still turned out amazing, though!).

Inspired by: “Date and Walnut Spice Cake”-The Best-Ever Vegetarian Cookbook

© Gina Chythlook

Pineapple Sunflower Spice Cake

Pineapple Sunflower Spice Cake

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