Gluten Free Pineapple Upside Down Cakes for Two
The classic pineapple upside down cake gets a simple makeover to turn it into a gluten free and healthier single-serving sweet treat.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 338kcal
Ingredients
- 3 Tablespoons honey divided
- 1/2 Tablespoon butter
- 2 Dole Pineapple Slices
- 1/4 cup almond flour
- 1/4 cup oat flour see Note, certified gluten-free, if necessary
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1 large egg
Instructions
- Preheat the oven to 350°F and grease two 6 oz. ramekins.
- Melt 1 Tablespoon honey and the butter in a small bowl in the microwave or a small saucepan on the stove. Divide the honey-butter mixture between the ramekins and place one pineapple slice in the bottom of each ramekin.
- In a small bowl, mix together the almond flour, oat flour, baking powder, and salt. Add the vanilla, egg, and remaining 2 Tablespoons of honey and stir until combined.
- Bake for 16-18 minutes or until set in the middle and a toothpick comes out clean.
- Let cool for 5-10 minutes before running a knife around the edge and flipping the cakes out of the ramekins onto a plate.
Notes
Oat flour can be purchased or made simply by grinding oats into a powder in your blender.
Nutrition
Serving: 1g | Calories: 338kcal | Carbohydrates: 49g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 212mg | Potassium: 362mg | Fiber: 3g | Sugar: 34g | Vitamin A: 5% | Vitamin C: 6.5% | Calcium: 14.7% | Iron: 11.2%