SCD-friendly Creations – Gluten and Dairy Free too!

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Marcie’s GFreeandfabulous Pineapple Upside Down Cake:

This cake was inspired by my son’s lovely girlfriend!  She must abide by the SCD lifestyle for her long-term health.  I wanted to create something really tasty and yummy that also fit all of her diet parameters so that she could enjoy a wonderful indulgence!!  This cake has turned out to be a favorite by all of us!!  It’s delicious… moist and filled with ingredients that are not only tasty…but so so so good for you too!!

I had taken step by step photos in my preparations of this cake this past summer… however, while away on a trip for our daughters birthday – my phone was stolen 😦 !!  I lost all those photos and many others … but I was able to get the mobile upload from instagram so that is the only picture I have of it right now.  When I make this cake again – which will be very soon – I will upload step by step pics!  In the meantime… for those requesting… here is the recipe…  ENJOY!!! I know we really have!!

Ingredients & measurements needed:

Pineapple topping:

1 to 1 1/2 Cups Freshly cut pineapple – cut into nice, clean triangular shape chunks – do not pat dry the pineapple chunks -leave them juicy.  Determine how many you want to use based on your cake pan.  They can be placed close together..just leave some space between them.

4 TBSP Raw Organic Local Honey

1/2 TSP Organic Cinnamon

Cake:

3/4 C Organic Coconut Oil (Measured after melted to liquid – the liquid state should measure 3/4 cup)

1/2 C Coconut Sugar or Honey (whichever you are allowed)

1/2 C Raw Organic Local Honey

1 1/2 Cups Almond Flour

1/2 C Organic Coconut Flour

1/2 Tsp Pink Himalayan Sea Salt (or any sea salt you like)

1/4 Tsp Baking Soda

1/2 C Organic Pure coconut milk or almond Milk

2 Tsp Organic Apple cider vinegar

1 Tsp Pure (Good quality) Vanilla

1/2 Tsp Pure (Good quality) Almond Extract

4 Eggs  – separated

Optional Honey Roasted Almond Topping:

1 Cup Raw, sliced almonds

2 TBSP Coconut Oil

2-3 TBS Raw Organic Local Honey

Sea Salt to your liking

Pre-heat Oven to 350 degrees.

Step 1  (Topping):

Spray a 9 inch round cake pan with non-stick coconut oil spray. Coat well so you can easily release cake when done.

Lay your pineapple chunks around the bottom of the pan – create any design you like 🙂 My FAV way: For birthdays you can use the persons initials 🙂 And a smiley face 🙂

Drizzle honey and cinnamon over top of pineapple chunks.

Set aside.

Step 2 (Cake)

Mix all dry ingredients together – Almond & Coconut Flour, Soda & Salt –   in a large mixing bowl. Set Aside.

Mix  all wet ingredients together – Coconut Sugar (if using), Honey, Coconut Milk, Vanilla, Almond Extract, Vinegar, Coconut Oil –  in a second bowl and mix well by hand with a wire whisk. Set aside.

Eggs:  Separate Eggs into two bowls.  Whip egg whites to form stiff peaks.  Blend egg yolks into your wet mixture bowl.

Next, Thoroughly fold wet mixture into dry mixture.  Now, using a rubber spatula, gently, but thoroughly, fold whipped egg whites into your completed batter.

Finally, pour batter over top of the pineapples in your prepared cake pan. Tap slightly to settle batter down into the pineapples.

Place in oven and bake for approximately 30 minutes.  Check at 25 minutes with toothpick. When toothpick inserted in center comes out clean – it is ready 🙂

Cool for 30 minutes on wire cooling rack.  Invert onto serving plate.  (while cake is baking – you can make topping)

Top with the following if desired:

Honey Roasted Almond Topping Instructions:

Best if made with a cast iron skillet.

Prepare a cookie sheet with a silpat liner or spray your cookie sheet with a nice even coat of non-stick spray.

Heat a cast iron skillet over medium heat.  Pour in coconut oil.  warm oil for about a minute.  Add in sliced almonds.  Add sea salt if you want your almonds a little salty/sweet.  You can leave out the sea salt as well.  Both ways are delicious!  Do not leave the stove while preparing your almonds.  Stir the almonds around until they begin to turn a light golden tone – about 5 minutes depending on your heat. They turn brown fast… so watch carefully.  You won’t want them too dark.. or they will taste burnt.   Once almonds are golden, drizzle honey over the almonds and continue heating until honey becomes bubbly and hot – about an additional 5 minutes depending on how hot your skillet is. Do not over heat to high as this will burn the honey..but a nice medium to medium high heat is good.   Once the honey is thickened up a bit, and the almonds get sticky and golden – pour the mixture out onto your prepared cookie sheet and lightly spread out the almonds to make little clusters. You can see what I mean by this when viewing the picture of my cake in this article.  I will be making this again soon and uploading step by step pictures 🙂  If you have any questions – please feel free to ask 🙂

Once cake is cooled – invert cake onto serving plate and top with the almonds!  They are sooooo yummy!!  We enjoy these almonds as a snack too!  And on salads… and in cookies… and and and.. they are just yummy! I like to prepare several batches.. cooling them completely and storing them in a mason jar! YUM!

Enjoy! Let me know how your cake turns out!

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