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Top view of a mini pineapple upside down cake with a slice cut
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5 from 1 review

Gluten Free Pineapple Upside Down Cake

A 6-Inch Gluten Free Pineapple Upside Down Cake that is moist, sturdy, and topped with caramelized coconut sugar and pineapple slices.  The cake is gluten free and refined sugar free and is made with an almond flour blend and natural sweeteners.  This is a classic cake featuring updated healthier ingredients!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Almond Flour, Easter Dessert, Gluten Free, Pineapple Upside Down Cake, Small Batch
Servings: 1 6-Inch Cake
Author: Erin Cernich

Ingredients

Pineapple Topping

Cake

Instructions

  • Preheat the oven to 350F degrees and adjust the oven rack to the middle position.

Pineapple Topping

  • Blot the pineapple slices to soak up excess liquid. Place the slices on a piece of paper towel, and with another paper towel blot the top of the slices.
  • In an ungreased 6-inch round cake pan, pour the melted coconut oil evenly into the bottom of the pan. Sprinkle the coconut sugar over the top of the oil - making sure to get sugar on all of the oil.
  • Cut one of the pineapple slices into 6 quarters. Place 3 whole pineapple slices on the coconut sugar, then arrange the pineapple quarters in between (see photos). Place sliced maraschino cherries in the centers of the pineapple slices - and anywhere else you would like to fill in. Set aside while you prepare the cake batter.

Cake

  • In a small mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, tapioca flour, baking powder, and salt.
  • In a medium mixing bowl, add the egg, sour cream, milk, maple syrup, pineapple juice (from the can of pineapple slices), and vanilla extract. Whisk until completely combined.
  • Sprinkle the dry ingredients over the top of the wet ingredients. Stir the batter until no dry-streaks remain.
  • Pour the batter evenly over the pineapple topping. Bake the cake for 37 to 40 minutes, or until a toothpick inserted in the middle comes out mostly clean.
  • Cool the cake in the pan set on a wire cooling rack for 15 minutes. Run an offset spatula or knife around the edge of the cake to release any areas that may be sticking. Then, carefully invert the cake onto a serving platter or cake stand. Note - Coconut sugar is darker than regular sugar. Don't be alarmed at the caramel color! Cool the cake completely at room temperature before slicing and serving. Enjoy!