Low Sodium Paleo Almond Flour Pineapple Upside-Down Cake

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Low Sodium Paleo Almond Flour Pineapple Upside-Down Cake

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Ingredients

8 servings

For the topping

3 tbsp coconut oil, melted, plus more for greasing the pan
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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⅓ cup coconut sugar
6 to 7 fresh pineapple rings, about ½ inch thick (from 1 small pineapple, cored)

For the cake

2 cups almond flour (blanched, finely ground)
2 tbsp coconut flour
1 tsp baking soda
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground cinnamon
3 large eggs
⅓ cup coconut sugar
¼ cup coconut oil, melted
2 tbsp full-fat coconut milk
1 tsp apple cider vinegar
1 tsp pure vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan generously with coconut oil, making sure to coat the sides.
2
In a small saucepan over medium-low heat, combine the 3 tbsp melted coconut oil and 1/3 cup coconut sugar for the topping. Stir constantly until the sugar dissolves and the mixture is smooth and slightly thickened, about 2 minutes. Pour evenly into the bottom of the prepared pan.

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