Grain-free pineapple cake made with no refined sugar or dairy for a gluten-free, paleo dessert. This healthier take on pineapple upside down cake is magically delicious!
This post is sponsored by Harry & David.
This paleo pineapple cake changed my perception of upside down cakes.
I admit, I was a bit judgmental.
They always seemed too glossy and too sweet. But now that I’ve made this grain-free pineapple cake, my opinion has been flipped on its head!
Fresh pineapple (and raspberries should you choose them), and just the right airy-yet-dense, sweet-but-not-too-sweet cake recipe is what we have going on here.
Have you ever made an upside down cake?
I admit, I was skeptical for a number of years regarding grain-free upside down cakes, because I was concerned they would break apart during the right-side upping process. I can assure you, this one right-side upped like a champ!
So.. all the barriers?: broken.
We have a fresh-in-taste, lighter take on classic pineapple upside down cake that happens to be perfect for those who are sensitive to gluten (and/or grains), refined sugar, and/or dairy. And in spite of all of this, it still tastes legit marvelous.
Perfect for serving at brunch to those with food intolerances and no intolerances alike.
How to Tell When Pineapple is Ripe:
Fun fact: do you know how to tell when a pineapple is ripe?
I have two methods. Method one: gently pull on one of the stems. If it releases easily, it’s ready to eat! If it’s firmly stuck into the pineapple, it needs more time to ripen.
Second method: scratch that circular nub on the bottom center of the pineapple and smell it (exactly like a scratch n’ sniff). If it smells sweet and pineapple-y, the way pineapple flesh does, it’s ready to go!
This grain-free almond flour cake is studded with raspberries, topped with fresh, juicy pineapple that when baked into the cake turns into a caramelized bliss situation, creating a tropical flavor infusion and otherworldly moisture throughout the whole dang cake.
It’s sinful. Yet, it’s not.
I based this recipe off of my Almond Flour Fig Cake, the main difference being I used fresh pineapple slices and raspberries for the topping rather than figs.
This grain-free pineapple cake recipe is your gateway to all the upside down cakes…and right-side up cakes…and layer cakes…you guys, it’s just so MOIST!
If you have an intolerance to almond flour, you can proceed with this recipe for Paleo Vanilla Cake, which calls for coconut flour (simply use an 8 or 9-inch cake pan rather than a baking sheet)!
- Preheat the oven to 350 degrees F. Lightly spray a 9-inch spring form pan, and line the bottom with parchment paper (to do so, trace the pan on parchment and cut out a circle that fits perfectly in the bottom). Note: you can also use a cast iron skillet or regular cake pan to make this cake!
- Add all of the ingredients except for the pineapple and raspberries to a blender. Blend until completely smooth (note: the batter will be very thick - this is normal).
- Arrange the fresh pineapple rings and raspberries on the bottom of the pan. Pour in the cake batter and use a rubber spatula to smooth it into an even layer.
- Bake on the center rack of the preheated oven for 25 minutes, or until the top appears golden brown and feels firm when poked. Turn off the heat of the oven and leave the cake in the hot oven for 10 to 15 minutes more.
- Remove the cake from the oven and allow it to cool 20 minutes. Release the mold on the spring form pan and turn the cake over onto a cutting board, serving plate, or cake stand. Peel off and discard the parchment paper. Cut into thick slices and serve!
*You can also use melted (and cooled) coconut oil, avocado oil, almond oil, etc.
Nutrition InformationYield 8 Serving Size 1 slice
Amount Per Serving Calories 336Total Fat 21gUnsaturated Fat 0gCarbohydrates 28gFiber 4gSugar 17gProtein 11g