I love cake. I just don’t get people who say they don’t like cake. It baffles me. They can’t be serious. Or maybe they’ve just never had a fresh, homemade one without all the additives and the lingering greasy residue commercial frosting leaves in your mouth. That I could understand. I don’t like that stuff either. One of my favorite desserts growing up (and still to this day) was my mom’s homemade carrot cake. So moist and just the right amount of sweetness . . . some crunch from the walnuts and that slight earthy taste from the carrots. Mmmmmm mouth watering now.
Today, I thought I’d share with you another earthy yet sweet cake. It’s kind of like carrot cake’s cousin. The addition of the sunflower seeds was actually due to an absence of nuts in my cupboard when I created the recipe. I wasn’t really sure how they would work out, but I think they actually add a nice soft, crunchy element into the mix. Another thing I like about this recipe is the use of a glaze as opposed to a frosting (although a frosting would be fabulous as well!).
I’d also like to mention that my non-veg husband is also a fan of this cake 🙂
I hope you all had a great weekend! It sure has been nice to feel the sun again. Some days it almost feels warm enough to go out and write from my deck! Maybe within another couple weeks. I am so ready for summer!!
Pineapple Sunflower Spice Cake
A wholesome, sweet, moist cake with a subtle sunflower crunch.
- 2 tbsp ground flaxseed
- 6 tbsp hot water
- 1 cup whole-wheat flour
- 1/2 cup whole-wheat pastry flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp ground nutmeg
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- 1/4 cup canola oil
- 2/3 cup unsweetened soy milk
- 2 tsp apple cider vinegar
- 3/4 cup sucanat sugar
- ½ cup crushed pineapple
- ¼ cup sunflower seeds, unsalted
- 2 tbsp honey
- 4 tbsp pineapple juice
- 1 cup small pineapple chunks
Preheat oven to 350˚F.
Prepare flax egg, and set aside (~10min.).
Combine soy milk and apple cider vinegar, set aside.
Combine dry ingredients.
Add oil and flax egg to the soy milk and vinegar mixture.
Pour wet mixture and sucanat into dry mixture and stir until just combined.
Add pineapple and sunflower seeds until mixed in (avoid over mixing).
In a parchment-lined 8-inch pan, add the cake batter and bake for 35-40 minutes, or until toothpick comes out clean.
While cake is baking, prepare the glaze: combine the honey and pineapple juice and heat to a boil. Reduce heat to medium and continue boiling until reduced to a syrup consistency.
When cake is done, allow it to sit in pan for 5 minutes. Then, remove from pan and parchment paper onto a wire rack to begin cooling.
*I have also successfully made this cake using 3/4 c whole wheat flour + 3/4 c oat flour.
*Agave in place of the honey tastes delicious in this recipe as well.
*If you prefer to not use soy, almond milk also works well. I haven't tried coconut milk, but I bet that would be yummy!
*I have also used Earth Balance Vegan Butter (1/2 cup) in this recipe instead of the oil. However, after successfully testing it with oil (and only 1/4 cup of it), I prefer it with the oil.
Adapted from “Date and Walnut Spice Cake” - The Best-Ever Vegetarian Cookbook