Pineapple Coffee Cake

This recipe is super-easy to make, super-moist, and full of sweetness. My boys, who are not big pineapple eaters, absolutely love this coffee cake. It is also gluten-free, dairy-free, and FODMAP-friendly too.

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I started making this recipe when I had leftover frozen pineapple in the freezer that had been there for quite some time, lol. I wanted to free up space in the freezer, and I knew my kids liked coffee cake, so I decided to marry the two. Of course, I had to make it gluten-free, dairy-free, and low-FODMAP so Lauren could enjoy it too. It turned out so delicious! The pineapple flavor isn't too strong or overwhelming, and the fruit layer adds substantial moisture to the cake. Of course, pineapples are a great addition to this recipe as they are the only known food source of bromelain, a combination of enzymes that digest protein. So, this recipe is an all-around win! Needless to say, this coffee cake gets quickly devoured every time I make it.

Pineapple Coffee Cake

Cake Ingredients

• 1 3/4 cup of gluten-free measure for measure flour (we like King Arthur brand)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp sea salt

• 1/2 cup vegan butter (we like I Cannot Believe It's Not Butter)

• 2/3 cup granulated sugar or coconut sugar

• 2 large eggs (or egg substitute)

• 1/2 cup almond creamer -- you can also use coconut creamer

Pineapple Layer Ingredients

• 3 cups of frozen or fresh pineapple chunks, drained

• 4 Tbsp of brown sugar - you can use coconut sugar or brown rice syrup if needed

• 1 1/2 Tbsp ground cinnamon

Topping Ingredients

• 1/3 cup gluten-free measure for measure flour

• 2 tsp granulated sugar (could use brown sugar or coconut sugar)

• 1/2 tsp ground cinnamon

• 3 Tbsp vegan butter

• Shredded coconut (optional -- coconut is moderate Fodmap)

Directions:

1. Preheat oven to 350 degrees F.

2. Line an 8x8 square baking dish with parchment paper. Coat the sides and bottom with palm shortening or vegan butter and set aside.

3. In a mixing bowl, cream together vegan butter and sugar until smooth. Add the eggs and mix well.

4. Add the flour, baking powder, baking soda, salt, and almond creamer. Batter will be thick.

5. In a separate bowl, coat the pineapples in the sugar and cinnamon. Set aside.

6. In another bowl, mix flour, sugar, cinnamon, salt, and vegan butter until the mixture resembles coarse crumbles.

7. Pour half of the batter into the baking dish, then layer the pineapple mixture, add the remaining half of batter, and cover with the topping.

8. Bake for 45 minutes or until toothpick comes out clean. Chill and then serve with dairy-free cool whip (optional).