Upside down pineapple cake

Grain, gluten, dairy free 

Ingredients

1 cup blanched almond flour

1/3 cup coconut flour

1 tsp baking soda

½ tsp ground cinnamon

¼ cup of walnuts, chopped

½ cup almond milk, or similar

¼ cup of coconut oil, melted

2 tsp vanilla extract

4 eggs

1/3 cup of honey

4-5 slices pineapple with middle core removed, or use tinned sliced pineapple

Method

Preheat oven to 180 c

Line/grease either a round, rectangle or square cake tin

In a large bowl put your flours, cinnamon and baking soda.

In another bowl add your eggs, vanilla, milk and coconut oil, whisk together

Add wet mix to dry mix and whisk; make sure there are no lumps. Add walnuts and stir in.

Place your pineapple on the bottom of your tin and drizzle over 2 tbsp honey, you can leave the honey out if you prefer. Pour over you cake mix and bake for 30 minutes or until a skewer comes out clean. Leave for 10 minutes and then turn out onto a plate. Serve warm with ice cream or cream as a dessert or cold as a cake.