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.

Enjoy!