Grain-Free Pineapple Cake Recipe

Grain-free, refined sugar-free, paleo-friendly Pineapple Upside Down Cake. Add raspberries for colour and flavour!


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 salt Topping: – 1 Tbsp pure maple syrup – 4 to 6 pineapple ring – 1/4 cup fresh raspberrie


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!

Step 7

See Also

See Also

Peanut Butter Pecan Turtle Candy Recipe