Ooooooh this cake is good. Seriously. I’ve never had this before and although it's delicious it is heavy so this isn’t one to eat often but for those special occasions it's a keeper. This doesn’t even taste vegan and the pineapple gives it a rich buttery flavor. I took the basic recipe that’s plastered all over the web and made some adjustments. Right now I’m crazy for organic orange zest so I tossed it in the frosting but that can be left out if you’re going for the ‘real deal’. If you try this let’s hear back from you – it’s delicious!
2 cups organic white flour
1 cup organic whole wheat flour
2 tsp. baking powder
1 tsp. salt
2 cups organic Turbinado raw cane sugar
1 tsp. coriander
3 servings of egg replacer (1.5 tsp. replacer w/2 TB water x3)
3/4 cup canola oil
2 tsp. vanilla extract
1 (8-ounce) can crushed pineapple, with liquid
¼ cup mix of chopped pecans and walnuts
3 medium bananas, mashed
Preheat oven to 375 degrees F.
Spray 2 9-inch round cake pans, you can lightly flour them too.
In large bowl combine dry ingredients.
Mix together the wet ingredients and then combine with the dry. Mix thoroughly.
Divide the batter between the two cake pans.
Bake approximately 30 – 40 minutes or until center of each cake is done.
Let cool completely. If you’re making four layers then slice each round in two.
The frosting in between the layers and top/sides of the cake went something like this:
2 - 8 oz containers of nondairy cream cheese
1/3 cup crushed pineapple
2 + cups powdered sugar (add more until it thickens)
2 TB cornstarch
1 TB. orange zest (from organic orange)
Blend the cream cheese and powdered sugar until smooth.