First off, to be clear, this is not an everyday dish. Though the ingredients are all paleo, there is still natural sugars in this. I am thinking this would be a great dessert for upcoming Father's Day, or to substitute a gluten laddered traditional Birthday Cake. My husband hates pineapple and coconut, but I forced him to try a bite a this and he said, 'Wow, this is really good', and actually ate more of his own accord. We both decided this is probably the best tasting Paleo dessert I have made yet, YEAHHH!! I hope you enjoy! It is delicious!!
Pineapple Upside-Down Cake
Topping:
¼ c coconut oil
1/8 c maple syrup
2 fresh pineapple slices (one left whole, the other cut to fit edge)
Cake:
1 C almond flour
¼ C coconut flour
2 eggs
1 tsp vanilla
½ tsp baking soda
½ tsp baking powder
¼ tsp sea salt
¼ C coconut oil
½ C coconut milk
1 slice of pineapple (diced)
1 tsp maple syrup
In an 8 inch cake pan, place coconut oil and maple syrup.
Place in oven preheating at 375 for about 5 minutes, or until melted and bubbly. Place sliced/cut pineapple slices into pan with oil/syrup mixture and return to oven for another 5 minutes.
While pineapple is in the oven, mix together all ingredients for cake.
Spoon over pineapple mixture in the cake pan. Return to oven and bake for 25-30 minutes until done. Let cake sit for 10 minutes after it comes out of the oven. Then flip onto plate. Serve warm or cool. Refrigerate leftovers.
Could I just use a GF all purpose flour instead of almond/coconut flour?
ReplyDeleteYou know, I don't see why you couldn't. I don't have any experience with the GF AP flour, but I imagine it would have the same basic components as the mixture of flours I used. Give it a go!!
ReplyDeleteOh. My. GOSH!!!!!!!!!! My husband absolutely loves pineapple upside down cake...I cannot believe you came up with a recipe. Thank you SO much!!!
ReplyDeleteI just wanted you to know that I made this recipe tonight and it was perfect. Thanks!
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