This Pineapple Bundt Cake Supreme is a delightful, egg-free dessert that brings bright tropical flavors to your table. Made with a combination of all-purpose and whole wheat flours, it offers a wholesome texture while remaining incredibly moist thanks to the use of applesauce and silken tofu. The cake is infused with pineapple juice concentrate and almond extract, creating a complex, fruity aroma that pairs beautifully with the subtle crunch of ground almonds and juicy crushed pineapple bits. It’s the perfect centerpiece for brunches, potlucks, or afternoon tea.
Pineapple Bundt Cake Supreme
Description
This Pineapple Bundt Cake Supreme is a delightful, egg-free dessert that brings bright tropical flavors to your table. Made with a combination of all-purpose and whole wheat flours, it offers a wholesome texture while remaining incredibly moist thanks to the use of applesauce and silken tofu. The cake is infused with pineapple juice concentrate and almond extract, creating a complex, fruity aroma that pairs beautifully with the subtle crunch of ground almonds and juicy crushed pineapple bits. It's the perfect centerpiece for brunches, potlucks, or afternoon tea.Directions
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Preheat oven to 350°F (175°C).
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Generously oil and flour a Bundt pan to prevent sticking.
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In a medium bowl, sift together all-purpose flour, cream of tartar, baking soda, and sea salt.
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Stir in the whole wheat flour and wheat germ until evenly combined. Set aside.
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In a small bowl, whisk the egg replacer and water until foamy. Set aside.
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In a large mixing bowl, combine applesauce and brown sugar, mixing until smooth.
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Stir in the light corn syrup, pineapple juice concentrate, almond extract, and the prepared egg replacer mixture.
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Place the drained silken tofu in a food processor. Blend while gradually adding lemon juice through the feed tube until completely smooth.
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Add half of the dry ingredients to the wet mixture and stir until just combined.
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Add half of the tofu mixture and stir gently.
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Add the remaining dry ingredients and stir until just incorporated.
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Add the remaining tofu mixture and fold gently until no white streaks remain.
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Gently fold in the ground almonds and drained crushed pineapple.
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Pour the batter into the prepared Bundt pan, smoothing the top evenly.
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Bake for 45 minutes, or until the cake is light brown and springs back when touched lightly.
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Let the cake cool in the pan on a wire rack for 10 minutes.
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Invert the pan onto the wire rack and lift gently to release the cake.
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Allow the cake to cool completely before slicing and serving.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 995.5kcal
- % Daily Value *
- Total Fat 4.6g8%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 1279.0mg54%
- Total Carbohydrate 224.5g75%
- Dietary Fiber 15.1g61%
- Sugars 78.1g
- Protein 22.8g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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