Ingredients

2 cups pineapple chunks (can also use canned rings for a more traditional cake), patted dry
1/4 cup coconut oil
1 scant cup plant-based milk (coconut or almond works best)
1 Tablespoon lemon juice
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1 1/4 cups almond meal or almond flour
1 1/4 cups all purpose, gluten-free flour
2 heaping teaspoons baking powder
1/4 teaspoon baking soda
Pinch of salt
Pomegranate seeds (optional) – can also use more traditional Maraschino cherries

Directions

Grease a square baking pan with vegan butter, coconut oil, or other oil of your choosing. Line the bottom of the pan with the pineapple chunks, making sure they are evenly distributed and not too lumpy. Melt the coconut oil, keeping a watchful eye so it won’t burn. Pour oil in a large bowl and add the milk, lemon juice, maple syrup, vanilla, salt, and almond meal. Stir thoroughly, then add flour, baking soda, and baking powder. Mix well until the mixture is moist but not runny. Add additional flour if mixture is too moist, or milk if it’s too stiff. It should have a slightly fluffy texture.

Ladle the batter into the baking pan, making sure it is evenly spread across the pineapple chunks. Bake in oven at 350 degrees for approximately 30 minutes. You can employ the toothpick or fork-in-the-middle method to see whether it’s done. Remove your cake from the oven and set on your counter to cool. Once it’s cooled, you can flip the cake over onto a large plate. If you like, decorate your creation with a pomegranate seed garnish (or fresh, de-pitted cherries, if you prefer). Serve as is, or get fancy with some vegan whipped cream.