preparation time: 20 min baking time: 30 min
I used to love pineapple upside down cake, the wheat and sugar kind. Now I cant eat wheat or sugar I wanted to re create this tasty cake so that I could enjoy it without having stomach issues. So here is my paleo pineapple upside down cake. 3 eggs
1 tbsp coconut oil
1 tsp vanilla
1/4 cup of coconut milk
1/4 cup of honey
1 1/2 cups of almond flour
1 tbsp coconut flour
1/4 tsp baking soda
pinch of salt
Sauce
1/4 cup of palm shortening
3/4 cup of honey
4 pineapple rings ( I used fresh but canned is still good)
Preheat oven to 350'. Place the palm shortening and honey in a saucepan and heat on med. Once the palm shortening has melted take the pan of the heat. Place the pineapple rings on the bottom of a round or square baking dish. I used my square 9x9 dish. Pour the honey mixture over the pineapple. Add the eggs to a stand up mixer and combine. Add in the vanilla, coconut oil and honey. Pour in the Flours, baking soda and salt. Mix well. Add the coconut milk. If the batter doesn't look runny like cake batter thats ok. Spread the batter over the pineapple using a spatula. You literally have to spread it so make sure its even. Place in oven for 30 min depending on your oven it may take 25 min. Once the cake is cooked, let cool. I placed my cake stand upside down on the cake and flipped it over usin