Pineapple Upside-Down Cake
What You'll Need
3 cups pineapple juice
Pineapple slices or pieces
1 ¼ cups rolled oats
1 cup almond flour
1 ½ tsp baking powder
¾ tsp baking soda
½ cup pitted dates
1 Tbsp lemon juice
1 tsp vanilla
1 cup water
How to Make It
1 Preheat oven to 350 degrees F.
2 Add the pineapple juice to a saucepan and cook it down over medium heat until thick; it should measure roughly 1 cup.
3 Arrange the pineapple slices and raspberries in the bottom of a 9-inch silicone pan or a parchment-lined cake pan.
4 Pour the cooked-down pineapple juice over the pineapple slices and raspberries.
5 Grind the oats into a flour.
6 Stir both flours, baking powder and baking soda in a mixing bowl.
7 Blend the dates, lemon juice, vanilla and water in a blender until dates are pulverized.
8 Stir the blended date mixture into the flour mixture to complete the batter, then pour the batter over the pineapple and raspberries. Smooth the top with a spoon.
9 Bake for 35–40 minutes.
10 Keep in an airtight container in the fridge for up to 3 days.
If the pineapple juice does not thicken as it’s reduced, mix 1 tablespoon of cornstarch or arrowroot powder into ¼ cup of water and slowly pour it into the hot, cooked-down pineapple juice, stirring to thicken.
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