Brazil Nut Free Paleo Almond Flour Pineapple Upside-Down Cake
Total time1 hr 10 min
Prep time20 min
Cook time40 min
4.7(24)
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Learn more →Ingredients
8 servings
For the topping
- 3 tbsp coconut oil, melted, plus more for greasing the pan
- 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
- 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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