Cake:
1 c ap flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1 cup drained pineapple chunks
1/3 c vegetable oil or canola oil
1/3 c granulated sugar
2 tsp vanilla extract
Frosting:
1/2 c dairy free butter
4oz dairy free cream cheese
3 c powdered sugar
1 tsp vanilla extract
3-4 tbs pineapple juice
Preheat oven to 350°F and prepare a muffin pan with liner.
Put all ingredients in the bowl of a stand mixer. Mix on low until thoroughly combined.
Spoon batter into prepared muffin tin approximately 2/3 to 3/4 full.
Bake for 19-22 minutes until tops are slightly golden. Remove after 5 minutes and transfer to a cooling rack to cool completely.
Prepare dairy free cream cheese frosting by adding all ingredients to a bowl and mix throughly Add extra pineapple juice 1 tbs at a time, until you achieve your desired consistency.
Once cooled, frost and top with a pineapple chunk for decoration.
Enjoy!!!!
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