Happy Birthday Dad!
1 cup packed dark brown sugar, divided
8 oz. fresh pineapple slices
20 whole maraschino cherries
3 T. Egg Replacer & ¼ cup hot water (or 1/2 ripe Banana)
3/4 cup whole wheat flour
1 cup all-purpose flour
1 ½ t. baking powder
1 t. baking soda
½ t. salt
¼ cup agave nectar
3/4 cup lite coconut milk
1 6oz dairy-free vanilla or coconut soy yogurt
2 T. canola oil
1. Preheat the oven to 375. Lightly oil a 9” round cake pan and line with parchment. Lightly oil the parchment paper. Sprinkle the oiled paper with ¼ cup of the dark brown sugar, arrange the pineapple slices and cherries on top of the sugar, and set aside.
2. In a small cup or bowl, combine the Egg Replacer and hot water until the mixture is congealed (or mash the 1/2 banana). Set aside.
3. In a medium-sized mixing bowl, sift together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt and the rest of the dark brown sugar. In another small bowl, mix together the Egg Replacer mixture (or mashed banana), agave nectar, lite coconut milk, soy yogurt and canola oil. Add the wet ingredients to the dry, mixing until just combined. Pour the batter over the pineapple/cherry slices and bake until firm to the touch, about 35 minutes. Allow the cake to cool for 20 minutes on a wire cooling rack until turning out onto a serving platter. Serve warm or cold.