Pineapple Upside-Down Cake (Almond Flour)

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.

1 (20 oz) can pineapple slices, liquid drained, at room temperature
6 eggs, at room temperature
½ cup pure maple syrup
½ cup extra-virgin olive oil
2 tsp. apple cider vinegar
4 cups almond flour
1 tsp. baking soda
1 tsp. sea salt
¼ cup shredded coconut + more for topping

Preheat an oven 350°F (180°C/160°C fan, Gas Mark 4) and line the bottom of a 9" springform pan with parchment paper cut into a circle to fit the bottom of the pan. Grease the sides of the pan with oil.

In a large mixing bowl, add the almond flour, salt and baking soda. Stir the ingredients together to combine. Set aside.

Using a standing mixer or hand mixer, mix the eggs together with the vinegar 2 minutes until thick and smooth.

Add the maple syrup and olive oil. Blend until smooth.

Slowly add the flour mixture to the liquid mixture, ¼ cup shredded coconut and blend until combined.

Arrange the pineapple rings on the bottom of the spring form pan in an even layer. They should fit nicely together in a perfect fit.

Pour the batter over the top of the pineapple rings and smooth into an even layer with a spatula.

Bake for 45-50 minutes in a preheated oven then remove from the oven and cool in the spring form pan 10-15 minutes at room temperature to set.

Once cooled, release the spring mold and turn the cake over a cake stand or large plate. Carefully, peel the parchment paper from the pineapples. Cut into slices and serve with extra shredded coconut on top.

Store cake in the refrigerator up to 7 days.

Makes 14 slices.