Quick dinner idea: mix one teaspoon of miso paste (I used barley miso), 4-5 tablespoons tahini and a bit of water to get a nice, smooth yoghurt-like consistency. Mix this with boiled spaghetti, add some basil and voila! Your dinner is ready! It takes no longer than 10 minutes! :-) #flexiblevegan #veganfoodshare #vegansofig #vegansofnetherlands #vegansdonteatgrass #vegetarian #dairyfree #instafood #vegetarier #dinner #whatveganseat

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Easy Pineapple Coconut Cake

Flexible Vegan

This easy peasy cake with coconut and pineapple is an excellent way to use overly ripe pineapple plus it was made with spelt flour which adds some extra nutrients to it. You will love the Easy Pineapple Coconut Cake from the first bite.

Easy Pineapple Coconut Cake
2015-02-27 09:17:52

Yields 12

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Prep Time
10 min

Cook Time
40 min

Total Time
50 min

Prep Time
10 min

Cook Time
40 min

Total Time
50 min

348 calories
48 g
3 g
17 g
5 g
5 g
142 g
54 g
26 g
0 g
11 g

Nutrition Facts
Serving Size
142g

Yields
12

Amount Per Serving
Calories 348
Calories from Fat 146

% Daily Value *

Total Fat 17g
26%

Saturated Fat 5g
26%

Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 3g
Cholesterol 3mg
1%

Sodium 54mg
2%

Total Carbohydrates 48g
16%

Dietary Fiber 5g
20%

Sugars 26g
Protein 5g
Vitamin A
2%
Vitamin C
60%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 300 gr spelt flour
  2. 1 fresh pineapple
  3. 150 ml sunflower oil
  4. 1 baking powder
  5. Pinch of salt
  6. Vanilla
  7. 150 gr brown sugar
  8. 150 gr shredded coconut
  9. 1 tablespoon apple cider vinegar
  10. soy butter and white flour for greasing the pan
Instructions
  1. Clean the pineapple and cut it in small cubes. Blend it! Set aside.
  2. Now mix all dry ingredients in a separate bowl.
  3. Add now the oil and stir well.
  4. Now add the blended pineapple and stir until everything is mixed all together.
  5. As the last add apple cider vinegar.
  6. Cover the baking tray with soy butter and thin layer of white flour.
  7. Pour the mixture in the tray and place it in the preheated oven to 200 C for about 40 minutes.
  8. After 40 minutes, check with a fork if the cake is baked. If not, let it bake for another 10 minutes.
  9. Decorate with some powder sugar and enjoy!
By Ivana Drinjovski Emmelkamp
Adapted from Flexible Vegan
beta
calories
348

fat
17g

protein
5g

carbs
48g

more

Adapted from Flexible Vegan
Flexible Vegan http://bit.ly/13UqxPS

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 I hope you like this Easy Pineapple Coconut Cake and that you will make your friends and family happy with it maybe even this weekend. If you like it, don’t forget to share this recipe.

And if you are new to plant based cooking and eating then this e-book is THE book for you: Flexible Vegan for Everyone. Get your copy here

The post Easy Pineapple Coconut Cake appeared first on Flexible Vegan.

http://bit.ly/1LRpm8u February 27, 2015 at 03:32PM by Flexible Vegan

Simple but delicious dinner: carrots, split peas, breaded zucchini and cashew tomato salad. ♡ Bingo! :-) #flexiblevegan #veganfoodshare #vegansofig #vegansofnetherlands #vegansdonteatgrass #vegetarian #dairyfree #healthyvegan #healthyfoodshare #veganlife #veganfoodporn #veganseating #veganfood #vegetarier #dinner #whatveganseat #instafood

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One slightly messy coconut cake for my guests tonight. LOL! ◇◆ Happy Friday, everyone! Have a great weekend! ♡ ♡ #flexiblevegan #veganfoodshare #vegetarier #vegansofig #vegansofnetherlands #vegansdonteatgrass #vegetarian #dairyfree #instafood #vegetarier #vegansweets #veganbaking #vegancake

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