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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 cakes....it'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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magpie diner May 12, 2011

why this cake was da boom ting !!

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top chef x October 20, 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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Chrishanna October 03, 2010
Pineapple and Banana Cake