This vegan pistachio pineapple cake tastes great with both sweet and salty tropical flavors. It's moist and fluffy, and you can eat it for any reason.
Ingredients: 2 cups all-purpose flour. 1 cup sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsweetened applesauce. 1/3 cup vegetable oil. 1 cup canned crushed pineapple, drained. 1/2 cup chopped pistachios. 1 tsp vanilla extract. 1 tbsp apple cider vinegar. 1/2 cup plant-based milk e.g., almond milk.
Instructions: Warm the oven up to 175F 350C. Butter and flour a cake pan. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Mix the dry ingredients together with the apple sauce, vegetable oil, chopped pineapple, pistachios, vanilla extract, apple cider vinegar, and plant-based milk. Mix everything together well. Pour the batter into the cake pan that has been ready. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Let the cake cool all the way down before you serve it.
Prep Time: 15 minutes
Cook Time: 35 minutes
North Eatery
