Vegan pineapple cake with cream fraiche

Oatly IMat fraiche... it's really fresh and delicious!


Makes 1 cake:
All-purpose flour (1 1/2 cup)
Baking powder (2 tsp)
Extra virgin olive oil (1/2 cup) 

Agave syrup (1/2 cup)
Pineapple juice (1 cup) 

Topping:
IMat fraiche (200 ml)
Agave syrup (1tbsp)
Pineapple (200g)

1) Preheat the oven to 180° C (350° F).
2) Line a small cake pan.
3) Mix together all ingredients in a large bowl.
4) Pour the batter into the prepared cake pan, bake for 30 to 35 minutes, until the top is golden brown. Cool completely. 

5) Whip the Imat fraiche with the agave, spread evenly over the cake and sprinkle with pineapple.

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