Gluten-Free, Vegan, Serves 10

For the Cake:

• 2 cups gluten-free all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups finely chopped fresh pineapple
• 1/2 cup chopped pecans

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh pineapple juice (or water)
• 1/4 cup chopped pecans (for garnish)

Directions:

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray. In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, baking soda, salt, cinnamon, and ground ginger. Add the vegetable oil and vanilla extract to the dry ingredients and stir until well combined. Fold in the finely chopped fresh pineapple and chopped pecans until evenly distributed throughout the batter. Pour the cake batter into the prepared baking dish and smooth the top with a spatula.

Bake the Pineapple Pecan Cake for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the baking dish for 10-15 minutes before transferring to a wire rack to cool completely. While the cake cools, make the glaze. In a small mixing bowl, whisk together the powdered sugar and fresh pineapple juice (or water) until a smooth glaze forms. Drizzle the glaze over the cooled Pineapple Pecan Cake and sprinkle with chopped pecans for garnish. Chill the cake in the refrigerator for at least 30 minutes before serving. Cut the Pineapple Pecan Cake into squares and serve.