Pineapple Bundt Cake Supreme

This Pineapple Bundt Cake Supreme is a moist and flavorful vegan dessert that combines the tropical brightness of pineapple with the rich, nutty depth of almonds. The cake uses silken tofu and applesauce to create a tender crumb without eggs or dairy, making it a perfect choice for plant-based celebrations. The addition of whole wheat flour and wheat germ adds a wholesome texture and nutritional boost, while brown sugar and corn syrup ensure a golden, caramelized finish. With hints of almond extract and lemon juice, this cake offers a complex flavor profile that is both refreshing and indulgent.

Cooking Method: Baking

Cuisine: Vietnamese

Courses: Desserts

Difficulty: Intermediate

Servings: 12

Calories: 285

Dietary: Vegan, Vegetarian

Description

This Pineapple Bundt Cake Supreme is a moist and flavorful vegan dessert that combines the tropical brightness of pineapple with the rich, nutty depth of almonds. The cake uses silken tofu and applesauce to create a tender crumb without eggs or dairy, making it a perfect choice for plant-based celebrations. The addition of whole wheat flour and wheat germ adds a wholesome texture and nutritional boost, while brown sugar and corn syrup ensure a golden, caramelized finish. With hints of almond extract and lemon juice, this cake offers a complex flavor profile that is both refreshing and indulgent.

Directions

1
Preheat oven to 350°F (175°C). Oil and flour a Bundt pan thoroughly, ensuring all crevices are coated.
2
Sift all-purpose flour, cream of tartar, baking soda, and salt into a medium-sized bowl. Stir in whole wheat flour and wheat germ until combined. Set aside.
3
In a small bowl, whisk egg replacer and water until foamy. Set aside.
4
In a large bowl, mix applesauce and brown sugar until smooth.
5
Stir in corn syrup, pineapple juice concentrate, almond extract, and the egg replacer mixture.
6
Place silken tofu in a food processor and blend while gradually adding lemon juice through the feed tube until smooth.
7
Fold the dry ingredients into the applesauce mixture alternately with the tofu mixture, mixing gently just until combined.
8
Gently stir in ground almonds and drained crushed pineapple.
9
Pour batter into the prepared Bundt pan.
10
Bake for about 45 minutes, or until the cake is light brown and springs back when touched lightly.
11
Let the cake cool in the pan on a wire rack for 30 minutes.
12
Turn out onto the wire rack to cool completely before slicing and serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 285kcal

% Daily Value *
Total Fat 9.5g15%
Saturated Fat 0.5g3%
Sodium 185mg8%
Total Carbohydrate 48g16%
Dietary Fiber 3.5g15%
Sugars 28g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pineapple, bundt cake, vegan, tofu cake, almond extract, applesauce, healthy dessert, whole wheat, wheat germ, egg replacer, brown sugar, corn syrup, juice concentrate, silken tofu, ground almonds, crushed pineapple, lemon juice, moist cake, plant-based

Read it online: https://www.chefs-mate.com/recipe/pineapple-bundt-cake-supreme/