I give Dreena Burton’s eat, drink & be vegan a serious shout out in my post “Six Good Reasons to Love a Vegan.” Writing about how much I love this book made me really want to get into it and bake one of my favorite cakes, vegan or not – pineapple yogurt cake with orange glaze. It also happens to be wheat-free.
Vegan? Yogurt isn’t vegan! Ah-ha, but Silk yogurt is vegan, and that’s what we use in this here recipe.
I do wonder how this cake would taste if made with regular yogurt, though. The flavor is pretty spectacular as is – a moist, slightly flaky cake with small pineapple chunks and a sweet, but not too sweet, orange glaze that sort of seeps into the spongy cake, making it more moist and sponge-like. Regular yogurt may make the cake too thick or heavy.
Sunny Pineapple Yogurt Cake with Orange Glaze via, and somewhat adapted from, eat, drink & be vegan
Makes 6 to 8 servings
All you need:
1 and 1/2 c spelt flour – I used white spelt flour.
1/2 and 2 T unrefined sugar
1/4 t and 1/8 t sea salt
1/4 t cinnamon
1 and 1/2 t baking powder
1/2 t baking soda
1 T plain or vanilla soy milk – I used plain, but I bet vanilla would be even more delicious.
1 T arrowroot powder or 1 and 1/2 T cornstarch – Arrowroot powder may sound obscure, but it’s really not. Any Central Market or Whole Foods will have it.
2 T pure maple syrup
3/4 c vanilla soy yogurt
2 t pure vanilla extract
1 8-oz. can crushed pineapple, including the juice
3 T canola oil
1/3 c powdered sugar
1/2 to 1 t orange zest
1 T freshly squeezed orange juice
Preheat the oven to 350 degrees. Combine flour, sugar, salt, cinnamon, baking powder, and baking soda in a large bowl and set aside.
In a separate bowl, combine arrowroot powder or cornstarch with the soymilk and whisk until smooth. Then whisk in the maple syrup. Add yogurt, vanilla, and pineapple and stir until well-combined. Stir in the canola oil.
Then add the wet mix to the dry mix and stir until well-combined, but not too much. You still want the pineapple chunks to be there.
Lightly grease an 8 by 8 in. baking pan (I used a circular Pyrex) with canola oil and pour the batter evenly.
Bake for 35 to 40 minutes until a toothpick comes out clean. When finished cooking, remove the cake from the oven and let it cool.
In the meantime, whisk together the powdered sugar, orange zest, and orange juice until smooth to make the glaze.
When the cake is completely cool, drizzle the glaze on top and serve immediately.
To make things super swanky, serve with a side of raspberries or dairy-free ice cream.