Get ready to transport your taste buds to a tropical paradise with this mouthwatering Grain Free Pineapple Cake that proves healthy eating doesn't mean sacrificing flavor! This paleo-friendly masterpiece is not just a dessert – it's a game-changing recipe that combines the sweet, tangy essence of pineapple with the rich, nutty goodness of almond flour. Whether you're following a paleo lifestyle or simply looking for a delectable gluten-free treat, this cake will have you falling in love with every single bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 2 cups almond flour
- 1/2 cup honey
- 3 large eggs
- 1/2 cup crushed pineapple, drained
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, ensuring the sides are covered for easy removal.
- In a large mixing bowl, thoroughly drain the crushed pineapple using a fine-mesh strainer, pressing gently to remove excess liquid. Set aside.
- In a separate large mixing bowl, combine almond flour, baking soda, and salt. Whisk together until well blended and no lumps remain.
- In another bowl, beat the eggs until they become light and slightly frothy. Add honey and vanilla extract, mixing until the mixture is smooth and well incorporated.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently to create a uniform batter. Be careful not to overmix.
- Gently fold in the drained crushed pineapple, distributing it evenly throughout the batter.
- Pour the batter into the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, using the parchment paper, lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, slice into 8 equal servings and serve. Optional: dust with a light sprinkle of cinnamon or top with fresh pineapple chunks.
Tips
- Moisture is Key: When draining the crushed pineapple, make sure to press out excess liquid carefully. Too much moisture can make your cake soggy.
- Room Temperature Matters: Ensure your eggs are at room temperature for better incorporation and a smoother batter.
- Gentle Mixing: When combining wet and dry ingredients, fold gently to maintain the cake's light texture. Overmixing can lead to a dense, tough cake.
- Parchment Paper Trick: Use parchment paper with overhanging edges for easy cake removal and perfect presentation.
- Toothpick Test: Always check doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready!
- Cooling is Crucial: Allow the cake to cool completely before slicing to ensure it holds its shape and texture.
- Optional Enhancements: Elevate your cake with a light dusting of cinnamon or top with fresh pineapple chunks for extra tropical flair.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 20g
Protein: 9g
Fat: 21g
Saturated Fat: 2g
Cholesterol: 65mg
