Caramelized pineapple rings turn a gorgeous amber-gold once flipped, sitting on top of a tender almond flour cake that's got real structure and a subtly nutty crumb. Coconut sugar melts into coconut oil to form that glossy, sticky topping, while coconut flour and a touch of cinnamon round out a batter that bakes up deep golden and moist. A splash of coconut milk and a hint of apple cider vinegar keep the crumb soft without weighing it down, and the whole thing comes together in one pan with a clean, confident flip at the end. This one's a genuinely great pick for a dairy free dessert table ā impressive to look at, easy to slice, and built for second helpings. Serve it slightly warm and the caramelized fruit practically melts into every bite.
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Preheat the oven to 350Ā°F (175Ā°C). Grease a 9-inch round cake pan generously with coconut oil, making sure to coat the sides.
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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