Vegan Pineapple Snack Cake [oil-free, refined sugar-free, low-fat]

This fruity snack cake is made with whole grain spelt flour and canned crushed pineapple. Serve it plain as a snack or top it off with melted coconut butter and sliced pineapple for a decadent, tropical dessert.

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Typically, I’m not that into baked goods and tend to favor fruity desserts over more traditional sweet treats, but make a cake with as much fruit as it can handle and I’m in! I’ve always thought that fruit cakes are the best kind of cakes.

This cake could not get any more tropical and fruity, and the best part- you don’t even need to chop a pineapple to make this! I used canned crushed pineapple to make the cake and thawed frozen pineapple slices on top. Though, if you do want to make this with fresh pineapple, you could definitely do that too by making your own crushed pineapple in the blender.

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I discovered this amazing low-fat cake recipe through the blog Fat Free Vegan Kitchen. I made a few changes to the recipe because I wanted it to be extra fruity and for the pineapple to be even more prominent, so I used a whole can of crushed pineapple which eliminated the need for any additional liquids and made the recipe even more simple. The result was a fruity-sweet, dense snack cake which you can pick up and eat fork-free, or go ahead and use a fork like a civilized human if that’s what you’re into.

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Another thing to love about this recipe- it only requires one mixing bowl! So there’s less mess to clean up and ingredients to sort out, which make for the kind of recipe you’ll actually want make to again and again.

I like making square cakes because I find them easier to slice and store in the rectangular glass containers I have, but if you want to make and then store a round cake here’s the mathematically correct way to do that.

If stored properly, this cake will last for up to a week in the fridge!

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I hope you enjoy this delicious tropical cake recipe!

Check out the recipe video to see how it’s made:


Vanilla Peach Coconut Butter Scones [Vegan & Oil-free!]

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These delicious peach scones are made with whole grain spelt flour, coconut butter, and vanilla. They're just the right amount of lightly sweet, crumbly, and buttery, with no oil or refined sugar needed!

Coconut butter is simply coconut meat that has been blended. None of the fiber has been removed and nothing about it is refined, unlike coconut oil, which is much more heavily processed. Coconut butter still contains all of the fiber, minerals, and vitamins found in coconuts. 

These scones are sweetened with unprocessed raw coconut sugar as well as being naturally sweet from the addition of ripe juicy peaches.

It's rare that I use peaches in baking because around here they usually get eaten raw as soon as they're ripe, but some of the peaches we've been getting just aren't quite as good as the others when eaten fresh, so I chose to save them and use them for baking instead as the baking process makes them even sweeter.  

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These scones are so easy to make, with a very simple ingredient list and such a quick baking time that you can start making these now and be enjoying the most delicious scones in under 30 minutes! 

First, preheat your oven to 425F, then mix together the dry ingredients. Slice in the soft coconut butter using a pastry dough mixer or a fork until the coconut butter is broken into smaller than pea sized pieces. Mix the wet ingredients together in a bowl, then add the wet mixture and the peaches to the dry ingredients and mix using a utensil at first and then your fingertips to mix the dough for up to 2 minutes. 

Sculpt the dough ball into a circle that's 8 inches wide and 1 inch thick. Slice it into 8 wedges using a serrated bread knife or floss. Transfer the wedges to a parchment lined baking pan and bake for 10-15 minutes.  Check on them after 10 minutes and watch carefully so you can remove from the oven as soon as the edges turn lightly golden brown (I left mine in maybe 1 or 2 minutes too long so my edges are a little darker than what you're looking for). 

Remove from the oven and allow to cool on a cooling rack for a few minutes. Then serve plain or with more coconut butter, nut butter, jam, or other toppings of your choosing. I always like keeping these scones plain because I find it makes them easier to take on the go, and I think these taste so good already without any toppings needed!

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I have started posting my recipe videos on our YouTube channel again!

We started our YouTube channel when we were traveling to Hawaii in 2016 and wanted to make some home videos to preserve some memories of our trip, then quickly it turned into an Airstream channel when we moved into our travel trailer and documented our travels across the US from NYC all the way to Seattle. Now that we're here, I'm finally all settled in and ready to film all of the recipe videos I've been wanting to make but didn't quite have the space to film when we were living in the Airstream. 

I plan on filming many more videos for my recipes and posting them on our channel and on my blog from here on out. Making a video for each and every new recipe, as well as going back and filming videos for some of my old favorite recipes here on my blog is no simple task, but I know how much it helps me to have a video to reference for other recipes that I follow, so hopefully you find them helpful too! 

If peaches are already going out of season where you are, feel free to use defrosted frozen peaches, canned peaches, or even another kind of fruit if you want. 

Let me know what you think of these scones if you try them out!