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Caramelized pinepple cake

Dough Ingredients:

• 3 big eggs

• 1 spoonful of vanilla extract (optional)

• 1/2 cup of liquid coconut oil

• 1 cup of coconut sugar

• 1 cup of finely flaked oats

• 1 cup of gluten-free flour mix

• 1 tablespoon of baking powder

• 50 ml of vegetable milk

• Cinnamon powder

Topping ingredients:

• 1 cup of coconut sugar

• 1/3 cup of water

• 1 pineapple cut into slices


Start with the icing: place the sugar over low heat and let it melt completely until it turns into a brown-coloured caramel. Coconut sugar is already darker than other kinds and requires more attention not to burn! Now pour in the water and lumps of sugar will form. Leave these lumps on the heat until completely melted, then pour the caramel into the bottom of a 10-inch-diameter baking tin. Arrange the pineapple slices and sprinkle powdered cinnamon. Put aside.

Dough: Mix all the flour and baking powder in a bowl and set aside. In a separate bowl, beat the eggs and sugar well for 5 minutes in an electric mixer. Add vanilla and coconut oil. Mix. Now add the flour little by little, alternating with the vegetable milk and mixing with a spoon. Pour the batter over the caramelized pineapple in the tin and bake in a preheated oven at 180ºC for approximately 35 minutes or until it is done baking. Unmold while still warm.

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