Pregnancy Friendly Paleo Almond Flour Pineapple Upside-Down Cake

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.7

(24)

Pregnancy Friendly 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
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
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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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