Hawaiian Dream Pudding Cakes
Discover this tropical vegan delight, Hawaiian Dream Pudding Cakes, bursting with pineapple and macadamia nuts flavors, baked to perfection with coconut oil and almond milk.
Allergens
Nuts (Macadamia nuts)
Ingredients
- 1. 2 cups almond milk 2. 1/4 cup coconut oil 3. 1/2 cup maple syrup 4. 1 tsp vanilla extract 5. 2 cups gluten
- free all
- purpose flour 6. 1 tbsp baking powder 7. 1/2 tsp salt 8. 1 cup diced pineapple, fresh or canned 9. 1 cup shredded coconut 10. 1/4 cup chopped macadamia nuts
Instructions
- Preheat the oven to 350°F (175°C). Grease six ramekins or oven safe bowls.
- In a saucepan, combine almond milk, coconut oil, maple syrup, and vanilla extract. Warm over medium heat until the coconut oil is fully melted. Stir to combine.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Slowly pour the wet ingredients into the dry ingredients while stirring gently. Mix until just combined.
- Fold in the pineapple, shredded coconut, and chopped macadamia nuts.
- Divide the batter evenly among the prepared ramekins or bowls.
- Bake for 20 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Chef’s Insight
This recipe captures the essence of Hawaiian flavors while staying true to a vegan diet, making it a delightful treat for everyone.
Notes
1. These cakes can be served warm or at room temperature. 2. For a festive touch, serve with coconut whipped cream and fresh fruit.