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.

"The Pasta" - Fusilli with Creamy Mushroom Sauce

I think I can call this a family recipe... "the pasta"... that as always been the first answer from my little (higher than me) sisters for the question: what do you want for dinner?

I've already published a similar recipe but this one has a very special ingredient: oat imat creamy, full of flavour, light and delicious... another great product from Oatly.

Serves 2:
Fusilli (200g)
Mushrooms (200g)
Oatly imat (200ml)
Garlic (1tsp - powder)
Tomato Pulp (1 tbsp)
Soy Sauce (1 tbsp)
Olive oil
Pepper

1) Cook the fusilli "al dente", drain and reserve.
2) In a saucepan cook the mushrooms with a drizzle of olive oil until soft. Add the garlic, soy sauce and tomato pulp and mix until combined.
3) Add the oatly imat cream and simmer for 2 minutes.
4) Pour the sauce over the pasta and toss to coat. Season to taste with pepper.