Pineapple Almond Cake with Cream Sauce
2 c. whole wheat pastry flour
1/2 c. turbinado sugar
1 1/2 tsp. baking soda
1/2 tsp. extra fine sea salt
1/2 c. unsweetened vanilla almond milk
1 15 oz can pineapple tidbits plus juice NOTE: reserve 1 TBSP for the Cream Sauce
1 tsp. pure vanilla extract
1/2 c. almonds, chopped or smashed with a rolling pin
Preheat oven to 350 degrees. Lightly spray a 8" x 11 1/2" cake pan or baking dish
-In a large bowl, whisk the flour, sugar, baking soda and salt.
-In a medium bowl, combine the almond milk, vanilla, and the can of pineapple with juice NOTE: reserve 1 TBSP for the Cream Sauce
-Pour the wet ingredients into the dry and combine.
-Stir in the almonds.
-Pour into prepared cake pan or baking dish
-Bake for 30-35 minutes or until toothpick comes out clean. Let cool.
Cream Sauce
1 container vegan cream cheese
1 TBSP pineapple juice
1 1/2 c. powder sugar or less if desired
3 drops of almond extract
-Blend all together with hand held blender until smooth.
-Store in a container in the refrigerator.
Cut yourself a piece of cake and top with sauce and top with almonds if desired!
