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Pineapple Cake With Coconut Butter Icing
Preheat the oven to 350 degrees F. Line an 8x8 inch glass baking dish with parchment paper, or use a silicone baking dish. In a large mixing bowl, stir together they dry ingredients, then add in the wet ingredients and gently stir until just combined, but be careful not to over-mix. Pour the thick batter into the baking pan then sprinkle the course sugar over the top if using. If using a glass bak. . .
Prep Time: 00:15
Cook Time: 00:55
2 cups spelt flour, or use 1 cup spelt flour plus 1 cup oat flour
1/2 cup coconut sugar
2 1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/2 tsp salt
1 tablespoon apple cider vinegar or white vinegar
1 1/2 cups , or one 15 oz. can crushed pineapple packed in juice, undrained
2 tbsp raw coarse sugar or more coconut sugar for topping(optional)
1/4 cup coconut butter, melted (optional)
sliced fresh or thawed frozen pineapple for topping (optional)
1Preheat the oven to 350 degrees F. Line an 8x8 inch glass baking dish with parchment paper, or use a silicone baking dish.
2In a large mixing bowl, stir together they dry ingredients, then add in the wet ingredients and gently stir until just combined, but be careful not to over-mix.
3Pour the thick batter into a 9 inch silicone baking dish, or use a glass baking dish lined with parchment paper then sprinkle the course sugar over the top if using.
4If using a glass baking dish, bake for 30-35 minutes, if using silicone bake for about 38-40 minutes, or until a toothpick in the center comes out clean. Allow to cool for at least 20 minutes, then drizzle with melted coconut butter, top with pineapple slices, slice, and serve. Makes 9 large slices or 12 small slices. Store slices in a sealed container in the fridge for up to 7 days.
Adapted from and inspired by this recipe https://blog.fatfreevegan.com/2006/07/pineapple-coffee-cake.html by Susan of Fat Free Vegan Kitchen
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