ingredients

1 Tbsp coconut oil

1Tbsp maple syrup

9 thin canned pineapple slices, core removed

9 maraschino cherries (ones with no added color or corn syrup)

1 cup gluten free flour blend

1 cup almond flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cupnondairy milk

1/2 cup maple syrup

1/3 cup unsweetened coconut yogurt

1 tsp vanilla extract

1 tsp apple cider vinegar

directions

Preheat the oven to 325 degrees F and line a 9 inch square or circle cake pan with parchment paper. Then add 1 tbsp of both maple and coconut oil to the bottom of the pan and use a spoon to mix them then spread across the bottom of the pan. Add the pineapple slices and a cherry in the middle of each pineapple round.

To a large bowl, add all the cake ingredients and whisk until smooth. Pour over the pineapple and cherries and spread evenly to fill the pan, careful not to move any of the fruit.

Bake for around 35 minutes until golden and a toothpick comes out cleanly. Let cool in the pan for a couple minutes then flip onto a plate and let cool the rest of the way before slicing. Best served at room temperature, however any leftovers should be stored in the fridge.