Pineapple Spoon Cake

11 80 433
Ingredients Minutes Calories
Prep Cook Servings
5 min 1 h 15 min 12
Pineapple Spoon Cake
Health Highlights


4 cup diced Pineapple (strained, enough to line bottom of pie plate, reserve 2 tbsp of juice)
2 1/2 cup whole Almonds, raw
2 1/2 tbsp Tapioca starch
1/2 cup Extra virgin olive oil
1 tbsp Flaxseed meal (ground)
1 cup Maple syrup, pure (or other liquid sweetener)
2 tbsp Lemon juice
1 tsp Vanilla extract, pure
1 dash Salt
1/4 cup whole Almonds, raw (chopped, for topping)
1/4 cup Flaxseeds (for topping)


Preheat oven to 350F.

Oil a 9“ or 10” pie pan and spread pineapple chunks evenly throughout pan. Set aside.

Place the almonds, ground flax seeds, and tapioca flour in a food processor and process into a meal (the consistency of a very fine crumb – just be careful not to overdo it or it will turn into almond butter).

Add all remaining cake ingredients into the food processor and process to combine until a uniform batter forms (takes just a few seconds). Scoop the batter over the pineapple chunks and use a spatula to even everything out. Sprinkle toppings evenly on top.

Bake for approximately 1 hour and 15 minutes, checking in occasionally to ensure the top of the cake doesn't burn. When done, remove from oven and allow to cool for at least 10 minutes.


Nutrition Facts

Per Portion

Calories 433
Calories from fat 252
Calories from saturated fat 24.3
Total Fat 28.0 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.3 g
Monounsaturated Fat 17.9 g
Cholesterol 0
Sodium 19.8 mg
Potassium 406 mg
Total Carbohydrate 40 g
Dietary Fiber 6.1 g
Sugars 29.3 g
Protein 8.5 g

Dietary servings

Per Portion

Fruit 0.7
Meat Alternative 1.1

Energy sources


Meal Type(s)