Pineapple Cake
Rated 5.0 stars by 1 users
Author:
Carissa T.
Prep Time
15 minutes
Ingredients
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1. 5 cups almond flour (sifted)
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¼ cup + 2 tbsp Lakanto Coconut Sugar with Monk Fruit
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¼ cup olive oil
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¼ cup avocado oil
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3 eggs room temperature
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3 tbsp pineapple juice
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4 slices of pineapple + 3 tbsp diced pineapple
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1 tsp vanilla extract
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1 tsp baking powder
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½ tsp baking powder
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pinch of sea salt (optional)
Directions
Preheat your oven to 350°F. Grease or line an 8-inch round cake pan.
In a large bowl, whisk together the almond flour, baking powder, baking soda, and sea salt.
In a separate bowl, whisk the eggs, olive oil, avocado oil, pineapple juice, vanilla extract, and ¼ cup Lakanto Coconut Sugar with Monk Fruit until well combined.
Stir the wet ingredients into the dry ingredients until just combined.
Fold in the diced pineapple.
Arrange the pineapple slices in the bottom of the prepared pan and sprinkle the remaining 2 tablespoons Lakanto Coconut Sugar with Monk Fruit over the slices.
Carefully pour the batter over the pineapple slices and spread evenly.
Bake for 20–25 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean.
Let cool for 10–15 minutes before inverting onto a serving plate. Slice and enjoy!