Pineapple Upside Down Cake (Paleo)
Servings: 9
Calories: 360kcal
Ingredients
For the Cake
- 2 1/4 cups almond flour
- 1/3 cups shredded coconut (unsweetened)
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2 eggs
- 1/3 cup coconut oil melted
- 1/4 cup honey
- 1 tbsp vanilla extract
For the Topping
- 1/4 cup grass-fed butter or ghee, melted (you could also try coconut oil)
- 1/4 cup coconut sugar)
- 1 cup pineapple
Instructions
- Preheat the oven to 375ºF.
- In a large bowl, combine the dry ingredients (almond flour, shredded coconut, salt, & baking soda).
- Add the wet ingredients (eggs, 1/3 cup melted coconut oil, honey, and vanilla), and mix until the flour is fully incorporated.
- Heat the grass-fed butter or ghee and coconut sugar in a microwave safe bowl until the butter melts. Add the pineapple and stir.
- In a 9" glass baking dish, pour the syrupy pineapple mixture & spread to coat the bottom.
- Spoon the cake batter over top, and smooth until even.
- Bake for 20-25 minutes at 375ºF until browned around the edges and golden on top. The cake should feel slightly firmed to the touch.
- Allow the cake to cool for at least 10 minutes, then top with an upside down serving dish or plate.
- Flip the baking dish over, so the serving plate is now on bottom and the cake is bottom-side-up on the plate.
- Slice into squares & serve warm. Store leftovers in the fridge!
Nutrition
Calories: 360kcal | Carbohydrates: 22g | Protein: 7g | Fat: 29g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 281mg | Fiber: 3g | Sugar: 15g | Iron: 1mg