Traditional holiday fruitcake has gotten a bad rep. I don’t know too many people who actually like it, myself included. It’s probably the most re-gifted holiday item ever.
When I was a kid, fruitcake was not a part of our holiday tradition. My mom created her own version of fruit and cake. It was her warm, moist, hypnotically sweet Pineapple Cake. It was definitely her holiday “ta-dah.”
She didn’t make it often, but during the Christmas season, it was a staple and always set the festive, holiday tone in our house.
The bad news is, it’s not Vegan (bummer). And although I could probably whip up a Vegan-version by substituting a few of the ingredients, I could never do it justice. How can you improve on perfection? There’s something about the special, creative hands behind the mixing bowl that would make any replication inferior in comparison. Besides, there’s no need to turn a family recipe upside-down.
Instead, I dusted off my baking apron (baking is not my thing) and created my plant-based Pineapple Upside-Down Mini Cakes to celebrate National Fruit Cake Day on December 27th and most importantly, in honor of my mom’s holiday classic.
Break one open to discover little green bits of healthy goodness thanks to avocado.
Created without the use of processed oil, it promises to tempt your taste buds and deliver on delish. You won’t be able to tell that it’s egg and dairy-free!