Pineapple-Pecan Cake - Jazzy Vegetarian - Vegan and Delicious!

Ingredients

• Vegan buttery spread, to coat pan
• 1⁄2 ripe pineapple, cored, peeled and thinly sliced
• 1 tablespoon brown sugar
• 2 cups whole wheat flour
• 1 tablespoon baking powder
• 1⁄4 teaspoon sea salt
• 2⁄3 cup vegan cane sugar or brown sugar
• 2 tablespoons toasted wheat germ
• 1 cup chopped pecans
• 1 cup cored, peeled and diced fresh pineapple
• 1 1⁄4 cups plain or vanilla nondairy milk
• 1⁄3 cup extra-virgin olive oil
• 1 teaspoon vanilla extract
• Pecan halves, for garnish
• Frozen or fresh raspberries, for garnish (optional)