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Paleo cake recipe

Have your cake & eat it too. Literally. #TKLucky7 Recipe No.4 is here!

If you’re anything like me, you love your sweets. In fact, I love sweets so much that I’ve made it my mission to make versions of old favourites that I can eat without feeling bloated, uncomfortable or running to the washroom. So for the Thai Kitchen Challenge, I decided that one of my dishes would be an Grain-Free Upside Down Pineapple Cake.

The funniest part about this story is that my partner mentioned that he didn’t care much for pineapple cake. But after I flipped the sucker and topped it with all the fixings, he decided he was going to have a slice and let’s just say that a quarter of the cake is now gone and I made it today! In the meantime, I’m having a blast making these recipes all week and what’s more – I’m SUPER excited for when the voting opens next week! It’ll give you the chance to give this mama some love and you’ll be able to win up to $5,000 worth in prizes! More on that to come…

So without further ado, here is this fantastic dessert recipe that you can make in a synch:

paleo upside down pineapple cake

Grain-Free Upside Down Pineapple Cake

1 1/2 cups coconut flour + 1 cup blanched almond flour

2 cups Thai Kitchen full fat coconut milk

1 cup honey, divided

8 eggs, beaten

1/4 cup coconut oil

¼ cup Thai Kitchen Pineapple & Chili Sauce

Pineapple rings – roughly 4-6

½ tsp sea salt

Preheat oven to 350 F.

Whisk coconut flour, blanched almond flour, and sea salt together.  Beat in coconut milk, 3/4 cup honey and eggs then continue to beat them together until no clumps remain. Melt coconut oil in a 12-inch cast iron skillet over moderately high heat.  Whisk in remaining 1/4 cup honey and Pineapple Chili Sauce. When the honey, sauce and coconut oil foam and bubble, gently arrange pineapple into the skillet. Turn off the heat, pour in the cake batter, and bake for 45 minutes to 1 hour in an oven preheated to 350 F or until a toothpick inserted into the center of the cake comes out clean. Whatever you do make sure that you wait at least 15mins before flipping the cake. You’ll want to put a plate over top of the skillet and flip it when you do! Feel free to top with coconut flakes to make the presentation even prettier!

If you enjoyed this recipe, please make sure to vote for me (voting opens next week!) and follow along at #TKLucky7. You can learn more about my personality on my #TKLucky7 Pinterest Board, join me in conversation @sexyfoodtherapy or on at the my Facebook fan page. To learn more about the Thai Kitchen Recipe Contest, head over to the Thai Kitchen website.

Disclosure: This post is sponsored by Thai Kitchen Canada. All recipe creation and opinions are my own.

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