YIELD: 8 SERVINGS
This cake is a favorite for many. Perfect for summer, parties and birthdays. It definitely increases the appeal that the cake makes its own icing!
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Ingredients
⅔ cup cold non dairy margarine
¾ cup sugar
1 teaspoon vanilla extract
⅓ cup tapioca flour
½ teaspoon sea salt
1 teaspoon xanthan gum
3 teaspoons baking powder
¼ cup agave
2 cups besan/chickpea flour
1 cup pineapple juice
½ cup non-dairy milk (unsweetened)
4 tablespoons softened margarine
½ cup brown sugar
7 pineapple rings, canned or fresh
7 maraschino cherries
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Directions
- Preheat oven to 350 °F and lightly grease the sides of an 8-inch spring form pan.
- In a large mixing bowl, cream together the ⅔ cup margarine and sugar until fluffy.
- Mix in the vanilla extract, tapioca flour, sea salt, xanthan gum, baking powder, and agave until blended.
- Add the bean a little at a time, alternating with the pineapple juice, until all of each has been added.
- Whisk in the nondairy milk and mix until the cake batter is very smooth, at least fifty strokes.
- If you are using an electric mixer, let it run on medium for about 1 minute. (The batter will taste unpleasant due to the raw chickpea flour!)
- Spread the additional 4 tablespoons margarine onto the bottom of the spring form pan, covering completely.
- Evenly sprinkle on the brown sugar and arrange the pineapple slices to fit snugly onto the bottom of the spring form pan.
- Place the maraschino cherries into the holes of the pineapple rings for a pop of color.
- Spread the cake batter gently over the pineapples and place onto the middle oven rack with a large baking pan placed underneath to catch any drips.
- Bake for about 50 to 55 minutes, or until a knife inserted into the middle comes out clean.
- The edges will be very dark brown, but the middle should be bright and golden.
- Let the cake cool in the pan for 20 to 30 minutes before releasing the spring form and inverting the cake onto a plate.
- Serve warm or room temperature. Store covered for up to 3 days.
