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Almond Flour Pineapple Cake Recipe

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4.3 from 12 reviews

This Almond Flour Pineapple Cake is a moist, naturally sweetened dessert featuring a tropical twist of pineapple and raspberries. Made with almond flour and pure maple syrup, it offers a gluten-free, grain-free alternative to traditional cakes, perfect for those seeking a wholesome treat with a delicate vanilla and pineapple flavor.

Ingredients

Cake Batter

  • 3 large eggs
  • 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

Decorative Topping

  • 1 Tbsp pure maple syrup
  • 4 to 6 pineapple rings
  • 1/4 cup fresh raspberries

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly spray an 8-inch springform pan with cooking spray and line the bottom with parchment paper cut to fit perfectly. Alternatively, you can use a cast iron skillet, pie pan, or regular cake pan.
  2. Make the Batter: Place all cake batter ingredients into a high-powered blender and blend until completely smooth; the batter will be thick, which is normal. If you prefer, you can mix the batter by hand in a mixing bowl.
  3. Arrange Fruit and Maple Syrup: Pour one tablespoon of pure maple syrup into the bottom of the prepared pan. Arrange pineapple rings and fresh raspberries on top, coating them lightly by moving them in the syrup before positioning them decoratively. Optionally, slice 2 to 3 additional pineapple rings in half and line the sides of the pan with the halves for added presentation. Pour the cake batter over the arranged fruit and smooth the top evenly with a rubber spatula.
  4. Bake the Cake: Place the pan on the center rack of the oven and bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. For accuracy, use a digital thermometer to check the internal temperature reaches 190 to 200°F (88 to 93°C).
  5. Cool and Serve: Remove the cake from the oven and let it cool for 20 minutes. Carefully release the springform pan sides and invert the cake onto a plate or cake stand. Peel off the parchment paper from the bottom, slice the cake into thick pieces, and serve.

Notes

  • You can substitute cider vinegar with lemon juice for the acid component.
  • If you do not have a high-powered blender, mixing by hand is completely fine, though the batter will be thick.
  • Using avocado oil keeps the cake moist while providing healthy fats.
  • This cake is naturally gluten-free and grain-free due to the almond flour base.
  • Check the cake’s doneness using a digital thermometer for best results.
  • Optional: Use pineapple ring halves to line the sides of the pan for a decorative touch.

Find it online: https://marthatasty.com/almond-flour-pineapple-cake-recipe/