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

Ingredients:

• 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)

Directions:

1. Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, baking soda and salt.
2. Pour juice off can of pineapple into 1 cup measuring cup it should be about 3/4 cup juice.
3. Add water to make 1 cup. In a separate bowl, combine the pineapple juice, oil, and vinegar.
4. 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.
5. Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps.
6. Pour into pan on top of the pineapple/brown sugar mix.
7. Bake for 25 to 35 minutes or until golden on top and a toothpick inserted in the center comes out clean.
8. 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.