Almond Flour Upside Down Pineapple Cake
This Almond Flour Upside Down Pineapple Cake is Paleo, dairy-free and simple to make! A pineapple flavored cake that's perfect for any season. Paleo + Gluten Free
Servings: 14 slices
Calories: 339kcal
Ingredients
- 20 ounce pineapple slices liquid drained, room temperature
- 6 eggs room temperature
- 1/2 cup maple syrup
- 1/2 cup extra virgin olive oil
- 2 teaspoons apple cider vinegar
- 4 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup shredded coconut + more for topping
Instructions
- Preheat oven 350°F and line the bottom of a 9-inch springform pan with parchment paper cut into a circle to fit the bottom of the pan. Grease the sides of the pan with oil.
- In a large mixing bowl, add the almond flour, salt and baking soda. Stir the ingredients together to combine. Set aside.
- Using a standing mixer or hand mixer, mix the eggs together with the vinegar 2 minutes until thick and smooth.
- Add the maple syrup and olive oil. Blend until smooth.
- Slowly add the flour mixture to the liquid mixture, ¼ cup shredded coconut and blend until combined.
- Arrange the pineapple rings on the bottom of the spring form pan in an even layer. They should fit nicely together in a perfect fit.
- Pour the batter over the top of the pineapple rings and smooth into an even layer with a spatula.
- Bake 45-50 minutes at 350 F then remove from the oven and cool in the spring form pan 10-15 minutes at room temperature to set.
- Once cooled, release the spring mold and turn the cake over a cake stand or large plate. Carefully, peel the parchment paper from the pineapples. Cut into slices and serve with extra shredded coconut on top.
- Store cake in the refrigerator up to 7 days.
Video
Nutrition
Serving: 1slice | Calories: 339kcal | Carbohydrates: 21g | Protein: 9g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 288mg | Potassium: 107mg | Fiber: 3g | Sugar: 14g | Vitamin A: 120IU | Vitamin C: 3.8mg | Calcium: 97mg | Iron: 1.7mg