2 tablespoons flax seeds, ground
1/2 cup water
1 1/2 to 2 cups sugar
1/2 teaspoon salt
2 teaspoons bicarbonate of soda (baking soda--NOT baking powder)
1 teaspoon vanilla
1 20-ounce can crushed pineapple in juice (or equivalent quantity of fresh, well-mangled
and with juice)
1 cup nuts (pecans, walnuts, etc.)
2 cups all-purpose flour
Preheat oven to 350 degrees Fahrenheit. Grease 13 X 9 inch pan.
Mix flax seeds and water in large mixing bowl with fork or wire whisk until gooey (this is your egg replacer).
Add sugar, vanilla, and pineapple and mix well.
Mix in flour, nuts, salt, and baking soda.
Turn mixture into prepared pan and bake at 350 degrees for half an hour.
Cake will be moist, tender, spongy, sticky, and chock full of pineapple bits and nuts.
Go for the tartest pineapple you can. I made this with 2 cups sugar, and it was candy-sweet. I think it could be cut down significantly and the cake would still be tasty, but it owes some of its sticky-good texture to the sugar. Next time I think I'm going to cut it down to 1 1/2 cups, and you may be able to cut it down far farther. At any rate-- be prepared! It's super sweet!
I frosted mine with icing made from coconut, powdered sugar, and coconut milk. That was a mistake: it was too sweet in combination with the cake itself (which is yummy and I wish I hadn't frosted it). I recommend a more tart or at least a more restrainedly sweetened icing, if you use any at all.
I made this with walnuts. To me, this tastes kind of like a banana split. I can imagine a version topped with cherries or strawberries, banana slices, tofu whipped cream, and a couple drops of chocolate sauce to capitalize on the impression. Let me know if you do something like this-- I'd love to know how it turns out.