Vegan Pineapple Pie

Ingredients: 1½ tablespoon coconut oil ¾ Glasses of sugar 1 fresh pineapple, sliced ​​into rings or slices 10 pods of green cardamom, peeled from the shell and seeds (or prepared ground cardamom) 1 ¾ cup flour 110 grams of vegan butter ⅓ cup of vegan milk 2 tablespoons of flaxseeds mixed with 3 tablespoons of warm water 1 teaspoon baking powder 1 teaspoon vanilla extract (or 15 g vanilla sugar) Whipped coconut cream (optional)

Recipe:

1. Preheat the oven to 160 degrees. Cover the baking paper with parchment paper.

2. In a small bowl, mix the softened coconut oil and 1½ tablespoons of sugar. Lubricate this butter baking dish. Put the pineapple slices on the bottom of the mold.

3. Crush the cardamom seeds into powder. In a large bowl, mix the cardamom with the remaining sugar, flour, butter, milk, flax mix, baking powder and vanilla. Beat until fully mixed.

4. Pour the dough into the mold and place in the oven for about 60 minutes (or until the cake rises evenly and the knife inserted in the center of the pie comes out clean). If the cake has risen earlier and the dough does not stick to the knife inserted in the center of the cake, turn off the oven. 5. Allow the cake to cool for 15 minutes. Turn the mold over and place the cake on a plate. Serve with whipped cream (optional).