Archives For October 2011
My make ahead version not authentic but, tasty and flavorful – my daughter even ate them cold the next day. This is my original vegan falafel recipe.
So moist and delicious no one will know it’s vegan -This has a lot of sugar and some oil, you could experiment and sub apple sauce and less sugar if you want
- 1 1/2 c unbleached all purpose flour
- 1 c raw sugar
- 1 t baking soda
- 1/2 t salt
- 1 20 oz can crushed pineapple (I used Sprouts – loved it, the pineapple is in tiny chunks instead of pineapple pulp – you could also use rings or fresh pineapple – I just like the coverage of the crushed)
- 1/3 c oil
- 1 T white vinegar
- 1/4 – 1/3 c unpacked brown sugar (I am going to try raw sugar next time)
- Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, baking soda and salt.
- Pour juice off can of pineapple into 1 cup measuring cup it should be about 3/4 cup juice.
- Add water to make 1 cup. In a separate bowl, combine the pineapple juice, oil, and vinegar.
- Dump pineapple into the bottom of a 12″ spring form pan (you could use an 8″ x 8″ pan, just adjust cooking time.) Sprinkle with brown sugar.
- Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps.
- Pour into pan on top of the pineapple/brown sugar mix.
- Bake for 25 to 35 minutes or until golden on top and a toothpick inserted in the center comes out clean.
- Let cool and loosen sides of cake from pan. Remove side ring and place plate on top. Flip cake over onto plate and remove pan bottom.