This paleo version of pineapple upside-down cake has fewer calories and carbohydrates and a higher fiber and protein content than its more traditional counterpart. Another cool thing, this recipe comes together much quicker than a traditional upside-down cake.
Servings 6pieces
Author Well Balanced Nutrition
Ingredients
1/4cupcoconut oilmelted
1cupalmond flourblanched
1/3cupcoconut flour
3/4teaspoonbaking powder
1/2cupcoconut sugar
2eggs
2teaspoonsvanilla extract
3slicespineapplecut into rings
3tablespoonsmaple syrup
1/4cupraspberriesor cranberries
Instructions
Preheat oven to 350° F.
Melt coconut oil and set aside to cool.
Line the bottom of an 8" springform pan with parchment paper [this facilitates a clean inversion of the cake] Note a 9-inch pie/cake pan will work also.
Spray parchment lined pan with oil.
Whisk together dry ingredients - flours, baking powder, and sugar.
In a separate bowl, whisk together eggs, vanilla, and cooled coconut oil.
Add the wet ingredients to the dry and whisk until combined and you have a smooth batter.
Arrange pineapples rings in a single layer in your pan.
Add raspberries [or cranberries] to fill holes.
Drizzle the maple syrup on top of the pineapples.
Gently press the batter into the cake pan.
Bake in the oven for 30-40 minutes.
Remove from oven a let stand for at least 10 minutes before releasing from pan.