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Paleo Upside Down Cake
Well Balanced Nutrition

Paleo Pineapple Upside Down Cake (Gluten-Free)

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.
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Servings: 6 pieces
Ingredients Method

Ingredients
  

  • 1/4 cup coconut oil melted
  • 1 cup almond flour blanched
  • 1/3 cup coconut flour
  • 3/4 teaspoon baking powder
  • 1/2 cup coconut sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 slices pineapple cut into rings
  • 3 tablespoons maple syrup
  • 1/4 cup raspberries or cranberries

Method
 

  1. Preheat oven to 350° F.
  2. Melt coconut oil and set aside to cool.
  3. 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.
  4. Spray parchment lined pan with oil.
  5. Whisk together dry ingredients - flours, baking powder, and sugar.
  6. In a separate bowl, whisk together eggs, vanilla, and cooled coconut oil.
  7. Add the wet ingredients to the dry and whisk until combined and you have a smooth batter.
  8. Arrange pineapples rings in a single layer in your pan.
  9. Add raspberries [or cranberries] to fill holes.
  10. Drizzle the maple syrup on top of the pineapples.
  11. Gently press the batter into the cake pan.
  12. Bake in the oven for 30-40 minutes.
  13. Remove from oven a let stand for at least 10 minutes before releasing from pan.
  14. Invert onto a plate and serve.