Roasted Pineapple Almond Cake

This recipe is a great wheat-free alternative to the traditional pineapple upside-down cake that is really easy to make.

No mixer required, just some light roasting and stirring and you are nearly finished.


Roasted Pineapple Almond Cake
  • 6 eggs.
  • 1 cup plus sugar.
  • 2 ½ cups almond flour (almond meal or very finely ground almonds).
  • 1 rounded tablespoon baking powder.
  • 1 ¾ cups roasted, chopped pineapple.
  • 1 tablespoon fresh lemon juice.
  • 2 teaspoons vanilla extract.
Preheat oven to  400°.

Prepair the pineapple for roasting by removing the top, bottom and the skin.

Quarter the pineapple and remove core.

Place in a baking dish and roast for 50-60 minutes in a 400° oven until soft and slightly caramelized.

Remove from oven and cool completely.

This can be done a day a head of time.

[ Editor's Note: myself and my roommate are sensitive to an enzyme that is in raw pineapple. Cooking the pineapple destroys the enzyme. ]


Once the pineapple is cool, chop into large chunks and pulse in food processor a few times until you achieve a chunky, pebbly puree.

(You can finely chop the pineapple by hand too if you don't have a food processor.)

You should have about 1½-2 cups of chunky pineapple mush. 


Prepare a 9" spring-form pan with parchment paper.

Butter the bottom of the paper and sides of pan.

Use 1 tablespoon of almond flour to coat sides and bottom of pan tapping out excess.

Preheat oven to 375°.

In a large bowl, beat the eggs.

Then, add the almond flour, sugar, and baking powder mix with a wooden spoon until combined.

Add the pineapple, lemon juice and vanilla, stir until incorporated.


Pour mixture into the spring form pan.

Place in preheated oven and bake for 15 minutes.

After 15 minutes, loosely cover with foil to avoid over browning, like i did.


Continue baking for another 25-35 minutes.

Test cake with toothpick.

If the toothpick comes out with just a few crumbs or clean, Remove from the cake from oven.


Let the cake cool for 20 minutes, then run a paring knife around the edges to release the cake from the sides of the pan.

Cool competely for about an hour.

The cake is great alone or served in a puddle of caramel sauce.

If you like, some freshly whipped cream doesn't hurt either.

[ Editor's Note: Whipped cream with Grand Marnier! ]


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