1/4 cup unsweetened applesauce
1/2 cup light brown sugar or stevia brown sugar
9 slices fresh pineapple
9 maraschino cherries if you must but I do prefer to use cherries not soaked in red dye and chemicals. No offense but I just think you're better off using 9 fresh bing cherries
1 and 1/3 cup oat or coconut flour
3/4 cup stevia
1/3 cup coconut oil
1 and 1/2 tsp baking powder
1/2 tsp pink himalayan salt
3/4 cup unsweetened almond milk
2 egg whites
What you do:
Preheat oven to 350 degrees F.
In 9in square pan, melt coconut oil in oven.
Sprinkle brown sugar or stevia brown sugar evenly thru pan.
Arrange pineapple slices evenly on pan bottom.
Place cherry in center of each pineapple slice.
Mix remaining ingredients in large bowl.
Using electric mixer, beat on low for approx 30sec, stirringly and mixing from sides.
Beat on high approx 2-3 min
Pour mixed batter over pineapple slices.
Bake for approx 50-55min or until toothpick test is clean. (Test middle of cake with toothpick. Cake is done when toothpick comes out clean)
Remove from oven and top pan with heatproof serving plate.
Flip pan and plate over so cake comes out upside down on serving plate.
Let pan over cake for a few minutes so any remaining melted brown sugar drizzles over cake.
Serve warm or let cool for next day!
Store cake loosely covered.
Enjoy!
1/2 cup light brown sugar or stevia brown sugar
9 slices fresh pineapple
9 maraschino cherries if you must but I do prefer to use cherries not soaked in red dye and chemicals. No offense but I just think you're better off using 9 fresh bing cherries
1 and 1/3 cup oat or coconut flour
3/4 cup stevia
1/3 cup coconut oil
1 and 1/2 tsp baking powder
1/2 tsp pink himalayan salt
3/4 cup unsweetened almond milk
2 egg whites
What you do:
Preheat oven to 350 degrees F.
In 9in square pan, melt coconut oil in oven.
Sprinkle brown sugar or stevia brown sugar evenly thru pan.
Arrange pineapple slices evenly on pan bottom.
Place cherry in center of each pineapple slice.
Mix remaining ingredients in large bowl.
Using electric mixer, beat on low for approx 30sec, stirringly and mixing from sides.
Beat on high approx 2-3 min
Pour mixed batter over pineapple slices.
Bake for approx 50-55min or until toothpick test is clean. (Test middle of cake with toothpick. Cake is done when toothpick comes out clean)
Remove from oven and top pan with heatproof serving plate.
Flip pan and plate over so cake comes out upside down on serving plate.
Let pan over cake for a few minutes so any remaining melted brown sugar drizzles over cake.
Serve warm or let cool for next day!
Store cake loosely covered.
Enjoy!
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