This Almond Flour Upside Down Pineapple Cake is Paleo, dairy-free and simple to make! A pineapple flavored cake that's perfect for any season. Paleo + Gluten Free
20 oz pineapple slices ( liquid drained, room temperature ) 6 eggs ( room temperature ) 1/2 cup maple syrup 1/2 cup extra virgin olive oil 2 tsp apple cider vinegar 4 cups almond flour 1 tsp baking soda 1 tsp salt 1/4 cup shredded coconut ( plus more for topping )
Preheat oven 350°F and line the bottom of a 9-inch spring form pan with parchment paper cut into a circle to fit the bottom of the pan. Grease the sides of the pan with oil.
This lovely upside down pineapple bundt cake is as delicious as it is beautiful. Caramelized pineapple circles and dots of cherries on top and sweet, moist, smooth cake on the bottom. A perfect dessert combination.