Cakes

Perfect Pineapple Upside Down Cake

1

This one I can’t wait for you to try – it’s hard to believe it’s healthy and nourishing because it tastes so sweet and delicious. The icing is my favourite thing in the world. I made this to ice a carrot cake a few months ago and it tastes amazing, so I thought I’d try it with a different combo and the flavours really work well together. Hope you like it!

For the cake:

1.5 cups/170g coconut flour
1 cup/215g coconut oil
7 eggs
3/4 cup/225g natural sweetener or honey
1 tsp baking powder
1 fresh pineapple (or 2 cans of pineapple slices)
1 punnet fresh raspberries

For the icing:

1 cup/150g cashews
1/2 cup/250ml coconut water
2/3 cup/65g pitted dates

Optional toppings:

Coconut flakes
Sea buckthorn powder
Fresh raspberries
Walnuts
Pumpkin seeds
1. Preheat the oven to 160C. 2. In a large bowl mix together the coconut flour, coconut oil, eggs, natural sweetener/honey and baking powder until you get a spreadable consistency. 3. Grease 2 baking tins...
See the full directions on my site
Nutritions

Calories
4054

Sodium
462mg
19% DV

Fat
215g
331% DV

Protein
83g
166% DV

Carbs
508g
173% DV

Fiber
45g
183% DV