Grain-Free Pineapple Cake (Paleo)
Pineapple Upside Down Cake made grain-free, refined sugar-free, and paleo-friendly. Add raspberries for a pop of color and flavor!
Servings: 1 (9-inch) cake
Calories: 336kcal
Ingredients
Cake Batter:
- 3 large eggs
- 1/2 cup pure maple syrup
- 1/4 cup avocado oil*
- 1 teaspoon cider vinegar or lemon juice
- 2 tsp pure vanilla extract
- 2 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
Topping:
- 1 Tbsp pure maple syrup
- 4 to 6 pineapple rings
- 1/4 cup fresh raspberries
Instructions
- Preheat the oven to 350 degrees F. Lightly spray a 8-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, pie pan, or regular cake pan to make this cake!
- Add all of the ingredients for the cake batter to a high-powered blender. Blend until completely smooth (note: the batter will be very thick - this is normal). Note: you can also use a mixing bowl to prepare the cake batter instead of a blender if you'd prefer.
- Pour one tablespoon of pure maple syrup into the bottom of the prepared pan. Arrange pineapple rings and raspberries on the bottom of the pan, moving them around in the pure maple syrup before arranging them in a decorative pattern to get a nice light coat of syrup. If you'd like, you can slice an additional 2 to 3 pineapple rings in half and use the pineapple ring halves to line the sides 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 45-55 minutes, or until the top appears golden brown and the cake tests clean. Baked goods are considered fully cooked once they reach an internal temperature of 190 to 200 degrees F. You can insert a digital thermometer into the center of the cake to verify it is baked through if you'd like.
- 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!
Notes
*You can also use melted (and cooled) coconut oil, olive oil, almond oil, or 1/3 cup of melted butter
Nutrition
Serving: 1slice | Calories: 336kcal | Carbohydrates: 28g | Protein: 11g | Fat: 21g | Fiber: 4g | Sugar: 17g