Over the past week, I’ve had a pineapple sitting on my counter. I had no idea what I would do with it, but as I watched the leaves wither and the outer skin go from yellow to brown, I knew I needed to decide.
The preschooler was asking for cake, so I at least had a goal in mind. But, turning overripe pineapple into a delicious allergen-friendly cake, when we desperately needed to go grocery shopping, was definitely a task. I was worried how it’d turn out, without any eggs or egg substitutes, but this cake held together against grabby kid hands and an extensive photo shoot (ha ha), so I’d call this one a winner!
I honestly knew it’d be a winner before I even put it in to cook, considering I may have downed three (or more, shh) spoonfuls of the batter as I was putting it in the pan. And, because this sweet delight is free of eggs and flour, I guess the raw batter could be considered safe. And really, is there anyone on the planet who doesn’t give their batter a little taste test? Even if it’s considered “not safe.’ I’ve never gotten sick from it, I’m just saying.
So anywho, let’s get baking.
What You Need
- 1/2 cup almond flour
- 1/4 cup tapioca starch
- 1/4 cup coconut flour
- 2 cups diced pineapple + 1/2 cup diced pineapple
- 4 TBSP coconut sugar
- Juice from half a lemon
- 1 TBSP melted coconut oil
- 1 TBSP vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
What to Do
1. Preheat oven to 350 degrees. Combine almond flour, tapioca starch, coconut flour, baking powder, and baking soda in a bowl. Mix well.
2. In a blender, pulse pineapple, coconut sugar, and lemon juice.
3. Mix wet ingredients into dry ingredients, along with vanilla extract and melted coconut oil.
4. Fold in remaining 1/2 cup diced pineapple.
5. Transfer batter into small greased pie pan.
6. Bake for 30 minutes, or until top starts to brown and sides separate from the pan.
7. Cool on a wire rack.
My family loved this, and we gobbled the whole thing while it was still warm.
It was wonderful – I think I need to make another! Enjoy