Pineapple upside down cake is one of my all-time favorite treats, especially in the summer! This version is free of refined sugars, grains, and dairy. I purchased my canned pineapple and sweet cherries from Natural Grocers, so there were no icky sweeteners in those ingredients either!
Preheat oven to 350 degrees. Coat the bottom of a 9" cake pan with 2 Tbsp honey. Arrange pineapple slices and sweet cherries on the bottom of the pan. Remember to arrange these in an aesthetically pleasing way, because this is the part of the cake that will show! Bake for 10-12 minutes.
While the honey, pineapple and cherries bake, make the cake batter. Sift almond flour, baking powder and salt together. In a separate bowl, whisk eggs and 1/2 cup honey together. To this, add coconut oil and vanilla. Slowly add dry ingredients to wet.
Remove pan from oven and cover with batter. Return to oven and bake for 40 minutes.
When done, let cake cool for 10 minutes. Then, place serving dish on top of cake pan and invert to turn the cake upside down. Lift the pan and voila!
Ingredients
Directions
Preheat oven to 350 degrees. Coat the bottom of a 9" cake pan with 2 Tbsp honey. Arrange pineapple slices and sweet cherries on the bottom of the pan. Remember to arrange these in an aesthetically pleasing way, because this is the part of the cake that will show! Bake for 10-12 minutes.
While the honey, pineapple and cherries bake, make the cake batter. Sift almond flour, baking powder and salt together. In a separate bowl, whisk eggs and 1/2 cup honey together. To this, add coconut oil and vanilla. Slowly add dry ingredients to wet.
Remove pan from oven and cover with batter. Return to oven and bake for 40 minutes.
When done, let cake cool for 10 minutes. Then, place serving dish on top of cake pan and invert to turn the cake upside down. Lift the pan and voila!
