Gluten-Free Vegan Serves 8

• 1/2 Cup Vegan Butter Melted
• 2/3 Cup Coconut Sugar
• 1/2 Cup Vanilla Cashew Yogurt
• 1 tsp Pure Vanilla

• 1/2 tsp Sea Salt
• 1/3 Cup Almond Flour
• 2/3 cup Coconut Flour
• 1/4 tsp Baking Soda
• 20 ounce can Crushed Pineapple
• 2 Cups Powdered Coconut Sugar
• 7 Slices of Pineapple

Directions:

Preheat the oven to 350. Line an 8×8 inch pan with tin foil spray with non-stick spray and place pineapple rings as shown above then set aside. Combine butter, yogurt, coconut sugar, and vanilla. Whisk until smooth. Add flour, salt, soda, and stir until just combined. Making sure not to overmix. Next, add in drained crushed pineapple (make sure to reserve the juice). Once combined transfer into the pan and make sure it is evenly distributed.

Bake for 36-40 minutes or until a toothpick comes out clean. Let cool in pan for 5 minutes before transferring to a wire rack to cool completely. To make the glaze combine 2 cups of powdered sugar and 3-4 Tbps of pineapple juice. Mix until combined. Take a kabob stick and poke cake to allow the glaze to enter and pour the glaze over the top. I like to place a baking sheet under the wire rack to catch the excess glaze. Let sit for 5 minutes and enjoy!