This is a beautiful tropical cake just in time for the warm weather! Just like the beautiful woman I know who has inspired me in so many ways. I believe people come into our lives for a reason, even when we least expect it. She has inspired me to sparkle in all that I do..especially my baking! This cake is dedicated to her because she reminds me of a tropical oasis and has crystal blue eyes of the sea. If you are ready for a tropical retreat in your mouth..please try this recipe!
Recipe By: Maria Capellan
Tools: 2 Medium bowls
Wire whisk
Rubber Spatula
8-9 in. round cake pan ( Lined with parchment paper)
Ingredients:
Dry:
1/2 Cup Brown rice flour
1/2 Cup Coconut flour
1/4 Cup tapioca flour
1/4 Cup Sorghum flour
1/4 Tsp Salt
1 Tsp Baking powder
1 Tsp Baking Soda
1/2 Tsp Xanthum Gum
Wet:
8 oz. Can of crushed pineapple
2/3 Cup Almond milk
2/3 Cup Agave Nectar
1 Tsp Vanilla extract
1/4 Tsp Almond extract
2 Flax eggs
Glaze - Optional
1 Cup Organic powdered sugar
1/4 Cup shredded coconut flakes ( Bob's Red Mill)
Splash of Vanilla
Splash of almond milk ( till right consistency-thick gooey!)
Directions:
Preheat oven at 350 degrees
1. Mix dry ingredients in a bowl
2. Make your flax eggs ( 2 Tbsp ground flax + 6 Tsp hot water)
Note: Let Flax mixture sit 10 minutes to thicken
3. Mix all wet ingredients, add Flax egg last
4. Mix batter well and spread into cake pan
5. Bake 25 minutes until golden color
6. Let cool 20 minutes then refrigerate to cool faster for another 30 -40 min
Note: Flip cake when cooled
7. Glaze if desired and serve!
