2flax eggs2 tablespoons ground flax seeds mixed with 5 tablespoons water
1cuppineapple chunksfresh or frozen (thawed)
1cupassorted fruit for garnishmentoptional
Preheat oven to 350F. Use a little coconut oil to grease your 8 inch cake pan. Make sure your flax egg is already mixed and ready.
In a large bowl, mix the almond flour, salt, baking powder and baking soda. Add the coconut oil, maple syrup, lemon juice, and flax eggs. Mix. Add the pineapple and blackberries. Mix throroughly.
The mixture might seem too thick and you will feel the urge to add more liquid, but don't do this. Use the pictures in this blog post to reference how thick it looks when it's in the cake pan.
Place the cake mixture into the cake pan.
Bake for about 45-55 minutes, or until lightly browned on the outside and baked all way through. Check the cake every 15 minutes or so and cover the cake with tinfoil if it looks like it's getting burned.
Remove from oven and let cool for at least 30 minutes.
Garnish the cake with an assortment of fresh fruit if you'd like. Enjoy.
Do NOT use gluten free flour in place of almond flour. I tried this and the recipe did not work well. It was a hard disgusting brick! Use almond flour!!
Blackberry Pineapple Cake | Vegan and Gluten Free
Amount Per Serving (1 slice)
Calories 570Calories from Fat 387
% Daily Value*
Saturated Fat 14g88%
Vitamin A 162IU3%
Vitamin C 19mg23%
* Percent Daily Values are based on a 2000 calorie diet.