Almond Flour Pineapple Cake Recipe

If you’re craving a dessert that feels like a tropical vacation on your plate, this Almond Flour Pineapple Cake Recipe is just the ticket. Moist, tender, and bursting with fresh pineapple and a hint of maple sweetness, this cake is wonderfully gluten-free and naturally nutty thanks to almond flour. It’s a simple, wholesome treat that impresses guests or makes any day feel special—plus, it’s easy enough to whip up after work when you want a little slice of sunshine.

Ingredients You’ll Need

These ingredients are refreshingly straightforward and each plays a vital role in the success of this Almond Flour Pineapple Cake Recipe. From the rich almond flour that lends its delicate texture to the bright zing of fresh pineapple, every component brings perfect harmony to this dessert.

• 3 large eggs: Bind everything together while adding moisture and structure.
• 1/2 cup pure maple syrup: Natural sweetness that deepens the flavor without overpowering the fruit.
• 1/4 cup avocado oil*: A light, neutral oil that keeps the cake moist without any heavy flavors.
• 1 teaspoon cider vinegar (or lemon juice): Adds a slight tang that balances the cake’s sweetness and works with baking soda to help it rise.
• 2 tsp pure vanilla extract: Enhances the flavor with warm, comforting vanilla notes.
• 2 1/2 cups almond flour: The star ingredient providing a tender crumb and nutty undertone.
• 1/2 teaspoon baking soda: Gives the cake lift and lightness.
• 3/4 teaspoon sea salt: Balances the sweetness and intensifies all other flavors.
• 1 Tbsp pure maple syrup: For coating the fruit at the bottom, adding a sticky, caramelized layer once baked.
• 4 to 6 pineapple rings: Fresh pineapple adds juicy brightness and a tropical flair.
• 1/4 cup fresh raspberries: Tart bursts of color and flavor contrast beautifully with the pineapple.

How to Make Almond Flour Pineapple Cake Recipe

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350 degrees F. Lightly spray an 8-inch springform pan and then line its bottom with parchment paper for easy removal later. You can also use other pans like a cast iron skillet or pie pan if that’s what you have on hand, making this cake very adaptable.

Step 2: Blend the Batter

Add your eggs, maple syrup, avocado oil, cider vinegar, vanilla extract, almond flour, baking soda, and sea salt into a high-powered blender. Blend everything until completely smooth, even though the batter will be thick — this is exactly how it should look. No blender? No problem, a mixing bowl and whisk work just as well to combine these simple ingredients.

Step 3: Arrange the Fruit and Layer the Batter

Pour one tablespoon of maple syrup into the bottom of your pan. Use this sticky base to coat your pineapple rings and fresh raspberries, arranging them in an attractive pattern. For a pretty presentation, slice a couple of pineapple rings in half to line the pan’s sides. Once your fruit is in place, pour the thick batter over the top and smooth it out evenly with a rubber spatula.

Step 4: Bake to Perfection

Set your pan on the center rack and bake for 45 to 55 minutes, until the cake turns a warm golden brown on top and a toothpick (or digital thermometer) inserted in the center comes out clean or reads 190-200 degrees F. The smell of baking pineapple and vanilla will fill your kitchen, signaling it’s almost time to enjoy.

Step 5: Cool and Unmold

Allow the cake to cool for about 20 minutes after baking. Then carefully release the springform mold and invert the cake onto your serving plate, peeling off the parchment paper gently to reveal the glossy fruit layer. Slice thick to showcase that beautiful fruit pattern on each piece.

How to Serve Almond Flour Pineapple Cake Recipe

Garnishes

Elevate your Almond Flour Pineapple Cake Recipe experience with garnishes that bring contrast and freshness. A dollop of coconut whipped cream or a sprinkle of toasted coconut flakes pairs wonderfully, adding creaminess and crunch. Fresh mint leaves also brighten each bite with a cool, herbal finish.

Side Dishes

This cake shines as a standalone treat but also pairs well with light, fruity accompaniments. Serve it with a scoop of vanilla bean ice cream or alongside a fresh berry salad for a colorful dessert spread that balances sweet, silky, and tangy flavors effortlessly.

Creative Ways to Present

For special occasions or impromptu gatherings, consider serving the cake on a rustic wooden board or a vibrant ceramic platter that complements the tropical hues. Cut into wedges for easy sharing, or plate individual slices with a drizzle of maple syrup and some extra fresh fruit around the edges for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

Your Almond Flour Pineapple Cake Recipe keeps beautifully when stored in an airtight container at room temperature for up to two days. For longer freshness, move it to the refrigerator where it will stay moist and delicious for up to five days. Just be sure to let it come to room temperature before serving for best flavor.

Freezing

This cake freezes well, making it perfect for prepping ahead. Wrap individual slices tightly in plastic wrap followed by foil and place them in a freezer-safe container or bag. When properly stored, frozen slices retain their taste and texture for up to three months, so you can enjoy a tropical treat anytime.

Reheating

Reheat slices gently in a low oven (around 300 degrees F) for about 10 minutes or microwave briefly in 15-second increments. This warms the cake through without drying it out and helps bring back that fresh-from-the-oven softness with every bite.

FAQs

Can I substitute another flour for almond flour?

Almond flour is key to this cake’s moist texture and nutty flavor, so while you could try other nut flours like hazelnut or cashew, standard wheat flour won’t yield the same delicious results or keep it gluten-free.

Is this cake dairy-free?

Yes! This Almond Flour Pineapple Cake Recipe uses avocado oil instead of butter and contains no milk products, making it perfect for dairy-free diets.

Can I use canned pineapple instead of fresh?

Fresh pineapple is best for texture and flavor, but if canned is all you have, choose pineapple rings packed in juice (not syrup) and drain them well before using to avoid excess moisture in the cake.

How can I make this cake vegan?

Substituting the eggs would be the challenge here; flax or chia egg replacements can work, but the texture will be slightly different. Experiment with 3 tablespoons ground flaxseed mixed with 9 tablespoons water as an egg substitute, and keep expectations open for a denser cake.

What is the best way to tell when the cake is done?

Since almond flour cakes can look denser than their wheat-based cousins, using a toothpick or a digital food thermometer is your safest bet. It’s done when a toothpick inserted in the center comes out clean or when the internal temperature hits about 190 to 200 degrees F.

Final Thoughts

Trying out this Almond Flour Pineapple Cake Recipe is like giving yourself a mini-vacation in cake form. It’s simple, naturally sweet, and refreshingly different from the usual—perfect for those moments when you want to impress with something homemade yet healthful. I can’t wait for you to bake it, share it, and make it your own cherished treat!

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