Vegan Pineapple Upside-down Cake

With summer time approaching, it was time to veganize a classic refreshing dessert. This sweet and sticky deliciousness is not filled with sugar, only natural sugars from pineapple, maple, and coconut. Nom Nom Nom

6 Tbs Earth Balance margarine

1 cup coconut sugar

1 fresh pineapple

1 cup whole wheat flour

1/2 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup maple syrup

1/4 cup vegetable oil

1/2 cup coconut yogurt

2 tsp egg replacer

1 tsp vanilla extract

Preheat oven to 375. Wrap tin foil around the bottom of a round springform pan then melt margarine by placing in oven till melted.  Remove and sprinkle coconut sugar in the pan. Set aside and cut the fresh pineapple into 3/4'' thick slices, and remove the core. Place pineapple in the bottom of the pan. 

In a bowl mix together all the dry ingredients except for the egg replacer. In another bowl, mix all the wet ingredients and egg replacer together, stir until smooth, and then add to the dry ingredients bowl and stir till well combined. Pour batter into the springform pan and bake for about 50-60 minutes or until a toothpick comes with with moist crumbs. Let cake cool for about 10 minutes. Run a knife around the edge of the pan. Flip the pan onto a plate and unlock the side. Let the cake cool & Devour!

Gluten Free and Vegan Sweet Potato Carrot Cake

Here it is, a 100% vegan and gluten free cake that is moist beyond belief, warms the soul and makes you eat two extra servings of vegetables during dessert! Gluten free or not, get ready to inhale some delicious cake, without the sin! 

For the Cake...

2 cups Gluten Free Baking Flour (maybe a Devour GF Flour soon!?!)

2 Tbs baking powder

1 tsp baking soda

3/4 tsp salt

1 1/4 tsp cinnamon

1/2 cup coconut sugar

1/2 cup sugar

1 cup canned sweet potato 

3 Tbs maple syrup

1 cup almond milk 

1 Tbs vegetable oil

2 tsp vanilla

1 Tbs apple cider vinegar

2 Tbs egg replacer

3 Tbs water

2 1/2 cup carrots, grated

1/2-1 cup walnuts (optional)

For the frosting...

8 oz vegan cream cheese

1 cup vegan butter

2 Tbs almond milk

1 tsp vanilla

4-6 cups powdered sugar....I eye ball it, but you can make it as runny or stiff as you'd like :)

Preheat oven to 350 and grease and flour 2, 9'' round pans. Mix together all the dry ingredients (except for egg replacer), then add the wet ingredients (except for water). In a small bowl mix together egg replacer and water, then add to cake batter. Fold in carrots (and walnuts), then transfer batter to the greased cake pans. Bake for about 35-40 minutes or until light browning around the edges. Allow cakes to cool. 

Mix the first 4 ingredients for the frosting in a small bowl with a mixer (hand or kitchenaid). Slowly add powdered sugar, till frosting is your desired consistency. Once the cakes have completely cooled, frost the two cakes & Devour. 

Happy Birthday Gluten-Free & Vegan Style

Just because you avoid animal products, and your belly cant handle the gluten, doesn't mean that you cant celebrate your birthday in style! For my friend of mine, Gluten Free & Vegan Chocolate Almond Mocha Cake is the way she is raging tonight, and I bet the other guests wont even realise that its GF & Vegan!!! Chocolate Cake layered with Mocha Buttercream and layer of  almond slivers, all smothered in Almond Buttercream! Happy Birthday Darianne!

You tempted? If you live in the Denver Area, hit me up on my website, blog, or email, and a cake will be in your mouth asap! If you don't live here, you can still order baked goods, such as sweet bread, muffins etc @ www.Devourbakery.com under the menu tab!!