This recipe? Totally not mine.

It’s tasty.
It’s vegan.
The occupants of this household, who shall remain nameless, have ridiculous sweet-teeth. And would happily eat cookies and cake all day until we they looked like a troop of Violet Beauregards. (By the way, how awesome is YouTube? I mean, really.)
I’ve taken to making vegan desserts so that we can still have our cake and eat it too, but in a somewhat healthier manner. The above cake has no butter. No milk. Less sugar. And yet it’s moist, delicious, and dense, with lovely bits of pineapple throughout. The layer of crunchy sugar on top is perfection. The recipe comes from Susan Voisin, of the Fat Free Vegan Kitchen.
The only change I made to this recipe was that I used an actual egg instead of the vegan egg replacer. Thus rendering my version not vegan at all, but we’ll just ignore that. If I had a suggestion for this recipe, it would be to add a handful of chopped walnuts. Oh! I lied. There was another change that I made – the cake was baked in a round cake pan instead of square. 

Normally I would type the recipe here, but since I changed it so little, I’ll just link to it. Click here to get it. And while you’re at it, check out the dessert archive. You want to. Believe me. (I’m peer pressuring you right now, by the way. Give in.)