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    You are in: Home / Recipes / Pineapple and Banana Cake Recipe
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    Pineapple and Banana Cake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on May 12, 2011

      I've been wanting to try this for a long time and glad I finally found an occassion to do so. It's really easy to make and I love the simple "icing". I served to family on Mother's Day and everyone enjoyed it. I found it pretty dense, and I do bake gluten free from time to time, and always vegan, so I know that you can't expect the same as traditional's not a bad thing, just different. I'm wondering if more silken tofu might have helped it to rise more. I found the cake part was perfectly sweet, but added a few extra tbsp of icing sugar to the cream cheez icing...I also added a touch of turmeric for colour, it was really pretty!

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    • on October 20, 2010

      why this cake was da boom ting !!

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    • on October 03, 2010

      Excellent! Finally a gluten free cake that is moist. I made one change and used coconut milk cream instead of the tofu since I need to avoid soy. This is a fairly sweet cake as is, so I didn't add any frosting. I might cut down the sugar next time but it was good as is. (Next time I think I will make coconut milk pineapple ice cream to go with it, so that I can use up the remaining ingredients from the opened cans). Thank you so much for posting!

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    Nutritional Facts for Pineapple and Banana Cake

    Serving Size: 1 (179 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 500.9
    Calories from Fat 172
    Total Fat 19.2 g
    Saturated Fat 2.5 g
    Cholesterol 0.0 mg
    Sodium 10.8 mg
    Total Carbohydrate 81.9 g
    Dietary Fiber 3.7 g
    Sugars 46.7 g
    Protein 3.5 g

    The following items or measurements are not included:

    vegan egg replacer powder

    silken tofu

    xanthan gum

    gluten free baking powder

    vegan cream cheese

    soymilk powder

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