Pineapple Upside-down Cake

Meal Type: Desserts, Snacks

Tags: gluten-free, wheat-free, dairy-free, soya-free, refined-sugar-free, vegetarian

The idea of cooking a cake upside down started centuries ago when cakes were cooked in cast iron skillets. Initially they were made with seasonal fruits, such as apples and cherries, as the canned pineapple manufacturing only began in early 1900s. This cake remains a family favourite across Europe and America and this version is free from gluten, wheat, dairy, soya, and refined sugar.
Total Time: 1 hr 15 min (preparation only: 25 min)
Yield: 10 slices


150 g (5½ oz) self-raising gluten-free flour
100 g (3½ oz) finely ground almonds
5 med eggs
150 ml (5½ fl oz) unsweetened almond milk
60 ml (2 fl oz) coconut oil
1 tbs runny honey
2 tbs vanilla extract
1 tsp gluten-free baking powder
50 servings stevia (1 serving stevia = 1 tsp / 5 g sugar)
13 pineapple slices (tinned)
12 ready-to-eat dried dates
1 tbs coconut oil
1 tbs runny honey
1 tbs vanilla extract
sunflower oil spray
dusting of flour


1. Pre-heat oven to gas mark 5 (190°C / 375°F).
2. In a saucepan, heat up 1 tbs of coconut oil, 1 tbs of honey and 1 tbs of vanilla extract.
3. Line a round baking tin (diameter: 24 cm / 9½ in) with parchment paper, pour the mixture in and distribute evenly.
4. Place one whole pineapple slice in the centre, and arrange the rest of the halved slices around it and around the sides, then slot small pieces of dates into the spaces (see photo).
5. For the cake, combine flour, almonds, egg yolks, almond milk, honey, coconut oil (melted on low heat), vanilla extract, baking powder, and stevia (stir or whisk until smooth but be careful not to overwork the mixture).
6. Beat egg whites (soft peaks) and gently fold into the mixture.
7. Transfer the mixture into the baking tin and bake for 50 minutes (insert a skewer in the

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