cake: vegan pineapple coffee cake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 200.3
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 379.8 mg
  • Total Carbs: 47.3 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.7 g

View full nutritional breakdown of cake: vegan pineapple coffee cake calories by ingredient
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Number of Servings: 6


    * *Quaker Oats 100% Natural Whole Grain oatmeal, 0.5 cup (remove)
    * *Whole Wheat Flour, 1 cup (remove)
    * Baking Powder, 2 tsp (remove)
    * *Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp., 0.25 serving (remove)
    * Baking Soda, 1 tsp (remove)
    * Water, tap, 3 fl oz (remove)
    * Water, tap, 1.5 fl oz (remove)
    * Cider Vinegar, 1 tbsp (remove)
    * *Dole Pineapple Tidbits 100% Pineapple juice, 1 cup (remove)
    * Applesauce, unsweetened, 0.33 cup (remove)
    * rapadura, 30 tsp (remove)
    * Cinnamon, ground, 1.5 tsp (remove)


2 tablespoons rapadura
1/2 teaspoon cinnamon

Preheat the oven to 350 F. Lightly spray or wipe the bottom and sides of a 8 X 8-inch glass baking pan with oil or cooking spray. (You may use metal, but the baking time will vary.)

Put the oats into a blender and grind until they are fine. Stir a couple of times to make sure that they're uniformly ground.

Mix the oat flour with the other dry ingredients. Add the wet ingredients and stir until moistened and completely combined, but don't overmix. Pour into the prepared pan (batter will be thick). Mix together the sugar and cinnamon topping, and sprinkle it over the top.

Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool for at least 15 minutes. Eat and celebrate!

Number of Servings: 6

Recipe submitted by SparkPeople user HIPVEGANCHIC.

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Member Ratings For This Recipe

  • which of the water specs is the one to go with? have you tried it with coconut water or coconut milk instead? I was thinking of using sweetened coconut milk for the water & sugar... - 1/2/12

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