Thursday, February 28, 2013

Paleo Pineapple Upside-Down Cake (scd, paleo)

A basic version of this recipe can be found in Breaking the Vicious Cycle (by Elaine Gottschall). I put my own little twist on it, as usual and I have to say this is a refreshing treat. The ingredients are simple and in any paleo/scd person's pantry.


2 cups almond flour
3 eggs
1/4 cup coconut oil, melted
1/2 cup honey
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
about 4 large round slices off of a whole fresh pineapple, plus 1/2 cup chopped pineapple is optional

Preheat the oven to 350
Mix the eggs, honey, coconut oil or butter, and vanilla. If you want to have pineapple in the cake as well as topping it also add 1/2 cup chopped pineapple. Add the almond flour, salt, and cinnamon. Mix well.

Line the bottom of a 9 inch circular baking dish or spring form pan with parchment paper (optional) and then grease the dish with more oil or butter.
Place the pineapple slices in the bottom of the dish.
Pour the batter over the pineapple slices and bake for 40-45 minutes. 
Let cool on a rack, then loosen the edges, flip over, and enjoy.

*inspired by the recipe over at The Almond Flower.


  1. This looks delicious! Could I omit the honey and use pineapple juice instead? My son is diabetic and my daughter's birthday is this Sunday, I would like him to eat cake too. Thank you.

    1. I have not tried substituting honey with juice. I would be afraid that the batter would be very liquid-y then and not hold together as well. You could probably do 50/50 juice and honey. Pineapple juice, however, also has fructose, so I'm not sure that it will actually cut down on the amount of sugar in the cake.

  2. Hello, at what point do the Cloves go in, please? Thank you.

    1. In with the other spices! Sorry, typo- good catch!

  3. Curious about the nutritional specifics...