Cake Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup organic cane sugar or coconut sugar
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup crushed pineapple (with juice, not drained)
- ½ cup unsweetened plant-based yogurt (or applesauce for lighter version)
- 1 tsp vanilla extract
- ½ cup chopped pecans or walnuts
- ½ cup shredded coconut (optional but traditional)
Caramel Glaze:
- ½ cup brown sugar
- ¼ cup vegan butter (or coconut oil)
- 2 tbsp plant-based milk
- Pinch of salt
- Splash of vanilla extract (optional)
👩🍳 Instructions:
1. Make the Cake:
- Preheat oven to 350°F (175°C). Grease a 9×9 inch pan or an 8-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Stir in the crushed pineapple (with juice), yogurt (or applesauce), and vanilla until just combined.
- Fold in nuts and coconut, if using.
- Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
2. Make the Glaze:
- While the cake is baking, combine brown sugar, vegan butter, and plant milk in a small saucepan over medium heat.
- Bring to a gentle boil and simmer for 2–3 minutes, stirring constantly until slightly thickened.
- Remove from heat and stir in vanilla and a pinch of salt.
3. Glaze the Cake:
- Once the cake is out of the oven and still warm, poke small holes all over the top with a toothpick or fork.
- Slowly pour the warm glaze over the cake, letting it soak in.
