2heaped teaspoons (2heaped teaspoons )baking powder(ensure gluten-free if necessary)
¼teaspoon(¼teaspoon)bicarbonate of soda (baking soda)
Instructions
For the pineapple:
Prepare a 7 inch/18 cm springform baking tin lined with greased baking paper. Make sure that the baking paper is covering both the bottom and the sides of the tin, to prevent the sides of the cake from getting burnt.
Evenly sprinkle the coconut sugar across the bottom of the tin.
Lay out the pineapple chunks along the bottom of the baking tin. Cut the pineapple chunks into smaller pieces if necessary, to fit them all evenly across the bottom of the baking tin.
For the cake:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash more milk if it’s looking too dry.
Transfer the mixture into the baking tin, making sure all the pineapple pieces are completely covered by the cake batter.
If you are using a springform baking tin, place it onto a separate baking tray (or a larger square baking tin) before putting in the oven, because juice may leak out from the bottom of the baking tin as the pineapples cook, which will make a mess in your oven!
Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean.
Once out the oven, leave the cake to cool in the tin.
Once the cake is completely cool, turn out onto a plate or cake stand by placing the plate or cake stand upside down on top of the baking tin then quickly flip it over.
Tastes best when fresh, but keeps covered in the fridge for up to a few days.
Notes
*If you can only find tinned pineapple rings instead of pineapple chunks, I recommend cutting up the pineapple rings into smaller pieces. **Sprinkling this sugar before laying out the pineapple is necessary as it improves the overall taste of the cake, as otherwise it might not be sweet enough due to the acidity of the pineapple.***The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, replace with 1 tablespoon apple cider vinegar instead.****You can alternatively use almond flour.