One-Bowl Vegan Pineapple Fruitcake

Preheat oven to 350 F or 180 C. Line a 9-inch pan with parchment paper (or you can grease and flour it) and keep aside. I have lined only the bottom and greased the sides.

In a large bowl, mix all the dry ingredients; whole wheat flour, coconut, powdered sugar, tutti frutti, maraschino cherries, baking soda and salt with a wire whisk until thoroughly combined.

Add the wet ingredients one by one: pineapple juice, oil, vinegar and vanilla essence. Mix well with a spatula or large spoon until well mixed and smooth; do not over mix as this will make the cake tough.

Pour the cake batter into the prepared pan and smoothen the top. Top the cake batter with whole almonds in a decorative fashion (totally optional) or more tutti frutti, and bake in the preheated oven for 30 to 35 minutes until a tooth pick

Remove from oven and let cool in pan for about 10 minutes. After 10 minutes, gently run a knife around the edges of the cake and remove from pan. Let cool on wire cooling rack to cool completely.

Slice and serve moist, scrumptious, healthy and totally vegan pineapple fruit cake (with coconut) with your evening chai or coffee. For a more decadent experience, serve each slice with scoops of ice cream as a sumptuous dessert.