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.
