Healthier Pineapple Upside Down Cake

Prep Time 10 min Cook Time 30 min Serves 9 inch cake     adjust servings

The classic cake made gluten free and healthy!


    For the topping

    • 2-3 T coconut oil (measure after melting)
    • 1/4 cup coconut sugar
    • 5 pineapple rings

    For the cake

    • 1 1/2 cups sorghum flour (you can try gluten free oat flour too)
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp sea salt
    • 1/2 cup coconut sugar
    • 1/2 cup coconut butter (you can also try real butter if you eat it)
    • 3/4 cup almond milk
    • 2 flax eggs (or real eggs if you use those)
    • 1 T vanilla extract


    1. Preheat oven to 350.

    For the topping:

    1. Pour the melted coconut oil in the bottom of a cake pan. I used a 9 inch spring form pan . Brush a little oil up the sides of the pan as well.
    2. Sprinkle the coconut sugar on top of the oil, and then add the pineapple rings. Lay the rings side by side until the bottom of the pan is covered. I used 5.

    For the cake:

    1. In one bowl , mix all the dry ingredients together and set aside.
    2. In another bowl , cream together the softened coconut butter and coconut sugar.
    3. Then add the vanilla, almond milk and flax eggs.
    4. Lastly add the dry ingredients and mix only until combined.
    5. The batter will be pretty thick.
    6. Spread the batter on top of the pineapple rings. Make sure they rings are covered evenly.
    7. Bake for about 30 minutes or until a toothpick comes out clean.
    8. Wait until the cake has cooled for at least 15 minutes before you remove the sides of the pan and turn it over.
    9. Serve immediately or refrigerate for later.


    Recipe Notes

    This cake should last at least 5 days in the fridge. Enjoy!

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