Healthy upside-down pineapple cake

created by Eloisa Faltoni
Healthy upside-down pineapple cake

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!

Eloisa Faltoni's signature

Healthy upside-down pineapple cake

Healthy upside-down pineapple cake Print This
Phase 1 Serves: 2/3 Prep Time: Cooking Time:


  • 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


  1. Start by mixing all the dry ingredients: flour, 2 tablespoons of xylitol, baking soda and cream of tartar.
  2. Add the oat milk to the flours and mix well.
  3. 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.
  4. In a silicone mold, put the remaining xylitol, evenly distributed. Place the pineapple slices on top.
  5. Blueberries or cherries can be placed now or wait for until the cake is baked, as you prefer.
  6. You can cut the remaining pineapple into small pieces and put it in the dough.
  7. 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.
  8. Take out the cake upside down immediately. Pay a lot of attention because the xylitol “syrup” could be very hot.
  9. 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.

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