Taiwanese Pineapple Cake (Vegan)

Ingredients

• 2 cups All-purpose flour
• 1 cup Vegan butter
• 1/2 cup Powdered sugar
• 2 tbsp Vegan egg replacer
• 1 tsp Vanilla extract
• 1 jar Pineapple jam

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a large bowl, combine the 1 cup of vegan butter and 1/2 cup of powdered sugar. Beat them together until the mixture is light in color and fluffy in texture.
3. 3Add the 2 tbsp of vegan egg replacer and 1 tsp of vanilla extract to the mixture in the bowl. Stir until these ingredients are well combined.
4. 4Gradually add the 2 cups of all-purpose flour to the bowl, mixing gently until the flour is just incorporated and a soft dough forms.
5. 5Take small portions of the dough, about 1 tablespoon each, and roll them into balls.
6. 6Flatten each dough ball into a disc, approximately 5.08 cm (5 cm) wide. Place about 1 teaspoon of the 1 jar of pineapple jam in the center of each flattened disc.
7. 7Carefully bring the edges of the dough up and around the pineapple jam, pinching them together at the top to completely enclose the jam. Gently reshape each portion into a small, round or square cake.
8. 8Arrange the shaped cakes on a baking sheet, leaving about 2.54 cm (2.5 cm) of space between them. Bake for 25 to 30 minutes in the preheated oven, until the cakes are golden brown on the outside and firm to the touch. Allow the baked Taiwanese Pineapple Cakes to cool completely on the baking sheet before serving.

Substitutions

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