Carrot & Pineapple Cake Crumble

Tofu Bolognese


1 1/2 cups sliced carrots (180g)

3 cups diced pineapple (480g)

1 1/2 tsp pure vanilla extract

3 tbsp oil or vegan butter

1/2 cup rolled oats

1/4 cup plus 1 tbsp flour of choice, excluding coconut

1 tsp cinnamon

1/4 tsp salt

1/2 tsp baking soda

3 1/2 tbsp sugar of choice




* Preheat oven to 325F and grease an 8-inch square pan.

* Finely grate the carrots then combine with the pineapple, vanilla extract, and melted buttery spread or oil.

* In a separate bowl, combine all remaining ingredients.

* Pour wet into dry, and stir to combine.

* Transfer to the prepared pan, and bake 35 minutes or until golden.

* The recipe will be crumbly in the first few hours, but if left overnight in the fridge it becomes firmer.

* Eat warm or cold, topped with coconut yoghurt or your favourite ice cream. Leftovers can be refrigerated or frozen.


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