Pineapple Upside Down Cake

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Servings: 12 Prep: 15 min Cook: 45 min Dairy Free GAPS Gluten Free Paleo Immersion Blender Kids Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Coconut Flour, Almond Flour, Pineapple, Full Fat Coconut Milk, Fresh Ginger, Lemon, Cinnamon

Ingredients

1 ½ cups coconut flour ⚠

1 cup almond flour ⚠

½ teaspoon sea salt

1 pineapple ⚠

12 eggs

16 ounces full fat coconut milk ⚠

1 cup honey

2 teaspoons vanilla

¼ cup coconut oil

1 inch fresh ginger ⚠

½ lemon ⚠

1 teaspoon cinnamon ⚠

1 tablespoon honey

Instructions

1. Preheat oven to 350F.

2. Mix coconut flour, almond flour and sea salt together.

3. Stem, peel and core the pineapple and cut the fruit into thin, flat slices. Reserve 1 cup of pineapple (per batch) for the sauce and chop this reserved pineapple coarsely.

4. Beat the eggs in a separate bowl.

5. With an electric mixer, blend in coconut milk, 3/4 of the honey, eggs, and vanilla until smooth. Blend liquid ingredients into dry ingredients until smooth.

6. Melt coconut oil in small saucepan over medium heat. Gently stir in remaining honey.

7. When the honey and coconut oil foam and bubble, pour into the bottom of a 9x12 shallow cake pan.

8. Arrange pineapple slices in a single layer overtop of the honey/coconut oil mixture.

9. Pour the cake batter atop the pineapple slices and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.

10. While the cake bakes, prepare the sauce: Peel and mince ginger. Juice lemon.

11. Place the reserved pineapple, cinnamon, minced ginger, lemon juice, and 1 tablespoon honey (per batch) in the saucepan and simmer for 20 minutes.

12. Remove from heat and, using an immersion blender, blend until smooth.

13. When the cake is done, allow it to cool for about 5-10 minutes before gently inverting on a platter and repositioning pineapple slices. Pour sauce over the cake and serve.