Our plant-based recipe for Pineapple Cake uses maple syrup instead of refined sugar, fresh pineapple, and an egg-free, oil-free batter. After baking, flip it upside down to cool so the sweet fruit juice can make its way into the fresh, warm cake below.
1 pineapple, fresh, cut into rings or chunks
1 1/2 cup flour, whole wheat pastry or gluten-free
Drizzle 1/4 cup maple syrup and lemon over the bottom of a nonstick 9-inch cake pan. Cover the bottom with pineapple rings/chunks.
Mix dry ingredients in a small bowl.
In a second bowl, whisk nut milk, 1/2 cup maple syrup and vanilla, then add dry ingredients, stirring until combined.
Pour batter over pineapple then bake 40 minute or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes then flip upside down on a plate. Serve immediately or cool completely then serve.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.