Tropical Breakfast Cake (Vegan)
If I didn’t tell you this was vegan, you would never know.
I love recipes like that. You know the kind—where they’re super delicious, and just happen to be vegan. It’s not like you forced something that should include butter and milk and eggs to exclude them. It’s just as tender, just as moist, and twice as delicious as other non-vegan breakfast cakes you’ve tried.
This recipe makes two loaves—one for you, and one for you to impress others with 🙂
These cakes… quick breads… whatever you want to call them are full of tropical flavors: pineapple, banana, coconut oil, and macadamia nuts. I think I was dreaming of summer when I was coming up with this recipe. It started as a hummingbird cake adaptation, and morphed into something a bit more island-inspired.
This truly is a breakfast cake, as it is not overly sweet. It’s perfect with coffee or tea. However, if you did want to have it as a dessert, I would suggest a scoop of coconut ice cream, or pineapple sorbet (or both!) for true tropical indulgence.
Ingredients
- 3 tbsp ground flax
- 1/2 cup + 1 tbsp water
- 27 ounces (3 and 1/2 cups) all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp freshly grated nutmeg
- 1 tsp kosher salt
- 13.5 ounces (1 and 1/2 cups + 3 tbsp) coconut oil
- 1 cup + 1 tbsp turbinado sugar (or granulated sugar)
- 7.5 ounces very ripe banana (about 2 bananas)
- 15 ounce can of pineapple rings, with juice
- 12 ounces (1 and 1/2 cups) almond milk (or other non-dairy milk...coconut milk would be lovely!)
- 1 and 1/2 cups toasted macadamia nuts
Instructions
- In a small bowl, whisk together the ground flax and water. Place in the fridge while you complete the other steps.
- Preheat oven to 350 degrees. Spray two loaf pans with nonstick spray.
- In a large bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the coconut oil, turbinado sugar, and banana for a couple minutes. Add in the gelled flax and mix. Add in the pineapple rings, with the juice, and mix for a few more minutes so that the pineapple rings are broken up. Add in half of the flour mixture and mix on low until just combined. Add in the almond milk and mix until combined. Add in the remainder of the flour mixture, as well as the macadamia nuts, and mix until combined.
- Pour into the prepared loaf pans and bake for about an hour, or until a knife or toothpick inserted into the center comes out clean. Allow to cool in the pans before turning out and slicing.
Notes
recipe inspired by this
I love breakfast cakes!
This one is added to my list to try for sure.. 🙂
Rachael replied: — February 18th, 2014 @ 11:52 am
Me too! This one is definitely a new fave 🙂
Wonderful recipe, what a fab ide to include macadamia nuts!
Rachael replied: — April 2nd, 2014 @ 12:03 am
It gives a super crunch that's totally awesome!
Thanks, Jessica! You always leave the sweetest comments 🙂
The recipe doesn’t say when to add in the flax mix….will give it a try though.
Rachael replied: — December 5th, 2014 @ 10:51 am
SO sorry about that! I’ve added it in!
I was excited to try this recipe and after following the method very carefully. I realised that I could not pour my mix because it was more of dough. The conversion for the flour in cups is incorrect. 27oz is actually 3 and a bit cups. Will like to try it again with correct measurements…..
Rachael replied: — December 5th, 2014 @ 10:52 am
Hi Sheree, you’re totally right on all accounts! No idea why I wrote 6 cups! I’m so sorry! I’ve updated the recipe!