Grain-free, refined sugar-free, paleo-friendly Pineapple Upside Down Cake. Add raspberries for colour and flavour!
INGREDIENT
Cake Batter:– 3 large egg– 1/2 cup pure maple syrup– 1/4 cup avocado oil*– 1 teaspoon cider vinegar or lemon juice– 2 tsp pure vanilla extract– 2 1/2 cups almond flour– 1/2 teaspoon baking soda– 3/4 teaspoon sea saltTopping:– 1 Tbsp pure maple syrup– 4 to 6 pineapple ring– 1/4 cup fresh raspberrie
INSTRUCTIONS
Heat a 350-degree oven. Spray an 8-inch spring form pan lightly and line the bottom with parchment. This cake can be made in a cast iron skillet, pie pan, or cake pan!
Step 1
Blend all cake batter ingredients, on high. Blend batter (normally thick) until smooth. You can mix cake batter in a bowl instead of a blender.
Step 2
Pour one tablespoon of pure maple syrup into the pan. To get a light syrup coat, move pineapple rings and raspberries around in pure maple syrup on the pan bottom before arranging for decoration.
Step 3
Line pan sides with 2–3 more pineapple rings cut in half. Spread cake batter with a rubber spatula.
Step 4
The cake should be golden brown and clean after 45–55 minutes on the centre rack of the preheated oven. Baked goods finish at 190–200 degrees F.
Step 5
The cake's doneness can be checked with a central digital thermometer. Remove the cake from the oven and cool for 20 minutes.
Step 6
Remove the spring form pan mould and place the cake on a cutting board, plate, or cake stand. Get rid of parchment. Slice thickly and serve!