- 6
Ingredients
- GLAZE:
- 1 1/2 cups spelt flour
- 1/2 cup + 2 tbsp unrefined sugar
- 1/4 tsp + 1/8 tsp sea salt
- 1/4 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp plain or vanilla non-dairy milk
- 1 tbsp arrowroot powder
- 2 tbsp pure maple syrup
- 3/4 cup vanilla soy yogurt
- 2 tsp pure vanilla extract
- 1 can (8oz - 235ml) crushed pineapple, including juice
- 3 tbsp canola oil
- 1/3 cup organice powdered sugar
- 1 tbsp freshly squeezed orange juice (zest before juicing)
- 1 tsp orange zest
Preparation
Step 1
Preheat oven to 350F (180C). In a large bowl, combine flour, sugar, salt, and cinnamon, and sift in baking powder and baking soda. Stir to combine well. In a separate bowl, combine milk and arrowroot, whisking until smooth, then whisk in syrup. Add yogurt, vanilla, and pineapple, and stir until well combined, then stir in oil to incorporate. Add wet mixture to dry, and stir until just well combined (do not over mix). Line a 8x8 inch baking pan with parchment paper (or lightly grease with canola oil). Pour batter evenly into pan. Bake for 35-40 minutes, until a toothpick inserted in center comes out clean. Remove from oven and transfer pan to a cooling rack. In a small bowl, whisk glaze ingredients until very smooth. When cake is completely cooked, transfer to a serving plate and drizzle on glaze. Serve immediately.