If you celebrate Christmas, Merry Christmas Eve! One day I was remembering the pineapple orange muffins we used to buy at our local supermarket. So of course I wanted to experiment. I’ve enjoyed recreating my non-vegan favorites in a healthier way since going plant-based. Finding joys in the journey I’m on has been a big component in making this lifestyle sustainable.
Pineapple Orange Cake
Ingredients:
1.5 cups gluten free oats (I put rolled oats in a blender to make the flour)
1 cup almond flour
1 tsp cinnamon
1 tsp baking soda
1/2 pink salt
1/2 cup coconut sugar
About 3 medium size oranges, peel the outer layer & blend to make 1 cup of juice
1 cup crushed pineapple with some juice
Zest of an orange
1/2 tsp apple cider vinegar
1 tsp vanilla flavoring
Direction:
Line a cake pan (I use 9 inch). Pour the batter and bake at 350 for 40 minutes. Let it cool in the pan for 15-20 minutes. Flip it upside down and gently remove the cake from the pan. Continue cooling on the rack.
Sauce:
Cook 1/2 cup coconut sugar & 1/2 cup pineapple juice for 10 minutes. It gets very hard once cool so you need to reheat each time you use it. And it’s quite sticky.
