I had always loved the upside-down pineapple cake because it’s delicious but also very original and fun, perfect for birthdays or other parties. Today, I want to share my healthier version, without refined flours and sugar, and dairy-free.
I hope you like it!
Healthy upside-down pineapple cakePrint This
- 3/4 cup whole spelt flour
- 2 tablespoons of tapioca flour
- 1/2 cup oat milk
- 2 egg whites
- 5 tablespoons birch xilitol
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon of baking soda
- 2 3/4 cup of sliced fresh pineapple
- 1/4 cup of fresh blueberries or cherries
- Start by mixing all the dry ingredients: flour, 2 tablespoons of xylitol, baking soda and cream of tartar.
- Add the oat milk to the flours and mix well.
- In a large bowl, whisk the egg whites until stiff and incorporate them into the flour mixture with a spatula. Make enveloping and careful movements, so as not to depose the egg whites very much.
- In a silicone mold, put the remaining xylitol, evenly distributed. Place the pineapple slices on top.
- Blueberries or cherries can be placed now or wait for until the cake is baked, as you prefer.
- You can cut the remaining pineapple into small pieces and put it in the dough.
- Pour the dough on top of the pineapple placed at the bottom of the mold and bake the cake at 160 degrees for 25 -35 minutes or until cooked.
- Take out the cake upside down immediately. Pay a lot of attention because the xylitol “syrup” could be very hot.
- If you haven’t done it before, add blueberries or cherries.
This recipe is compatible with Fast Metabolism Diet – FMD Phase 1. With these quantities, you get 3 breakfast for <20 pounds or 2 breakfast for >20 pounds.
The oat milk counts as a condiment, in this recipe.