One of my favorite spots for recipes of late is a site called Fatfreevegan.com. Susan, the operator of the site, runs a food blog there with some really great stuff. If you are looking for creative and healthy (and frequently beautiful) recipes, you’ll definitely want to check it out. (And, for the skeptics out there, the “fat free” refers to abstention of added fats, and not to the complete lack of all fats which might naturally occur in grains, nuts, or vegetables — so there!)

One of the recipes from the site that I recently tried out is a Pineapple Coffee Cake that I found to be very good. The original recipe called, as many fat free vegan baking recipes do, for applesauce as an oil/mosture replacement. I didn’t happen to have any applesauce on hand, so I used one ripe, mashed banana. One other substitution I made was that instead of using canned pineapple, I used some fresh pineapple I happened to have sitting around and waiting to be used. Between the fresh pineapple and banana, this cake had a great tropical taste to it (that would probably accommodate coconut quite well).

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