Healthy Pineapple Upside Down Cake
This pineapple upside down cake is made with healthier ingredients and is refined-sugar free. The unique thing about this cake also is that it has that coconut flavour which reminds it of pina colada. Beautiful and delicious combination of flavours here!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 1/4 cup melted butter
- 1/3 cup brown sugar
- 5 pineapple rings
- 12 cherry
- 1 cup spelt flour
- 3/4 cup unsweetened desiccated coconut
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (, room temperature)
- 3/4 cup erythritol
- 2 large eggs (, room temperature)
- 1/2 cup plain yogurt (, room temperature)
- 1 tsp vanilla extract
Instructions
- 1
Butter 1 x 9 inch round cake pan. Pour in melted butter and swirl the pan so that it covers the bottom. Sprinkle brown sugar evenly.
- 2
Arrange pineapple rings and place cherry in between. Set aside.
- 3
Mix all ingredients in a bowl with a spoon. Set aside.
- 4
Into another bowl, add in butter and erythritol. Using a handheld whisk, mix until pale and fluffy.
- 5
Now add in the eggs, one at a time, and whisk for a minute after each addition.
- 6
Add dry ingredients half at a time and mix well. Mix in yogurt and vanilla extract. Don't over-mix at this stage to prevent a hard, dense cake. Pour batter into the pan. Spread evenly using an offset spatula.
- 7
Bake in a preheated oven at 350ºF (175ºC), no fan, on lower 2/3 rack for 40-45 minutes or until a skewer inserted in the center comes out clean. Leave to cool for 10-15 minutes before flipping the cake. Let it cool completely before slicing.