Mel Christensen

Mel Christensen

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Pineapple & Cinnamon Syrup Cake - *Gluten Free, Dairy Free, Refined Sugar Free


Pineapple & Cinnamon Syrup Cake

*Gluten Free, Dairy Free, Refined Sugar Free



  • 160g Almond meal (or TM whole or slivered almonds 10 secs / speed 9)
  • 75g coconut flour
  • 1 tsp baking soda
  • 50 – 60g Natvia for baking (depending on your sweet tooth)
  • 4 eggs (at room temperature)
  • 1 tsp pure vanilla extract or essence
  • 250ml full fat coconut cream
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp.  sea salt
  • 1 medium sized sweet pineapple*—peeled, cored, quartered and sliced thinly.
  • 1 tsp. of coconut oil for greasing pan


Syrup Topping

  • 3 tbsp melted coconut oil
  • 2 tbsp maple syrup
  • 120 ml pineapple juice
  • 1 tsp. cinnamon for sprinkling over the top



  • Preheat oven to 180C
  • Lightly grease and line a 20cm  springform pan with baking paper.
  • Fan out pineapple slices to form a border along the outside edge of the cake pan base.  Fill your circle with the remainder of the pineapple slices in a similar fanned pattern.
  • Mix all dry ingredients (flours, baking soda, Natvia, cinnamon, nutmeg, & salt) together with a fork to smooth out any bumps. (Or if you have a TM combine 10 secs / Speed 6)
  • Add eggs, vanilla, and coconut cream and blend thoroughly with a hand mixer. (TM 10 secs / speed 3-4.)  Let batter stand for 2 minutes to allow coconut flour to absorb the wet ingredients.
  • Spread batter evenly on top of pineapple.
  • Bake for about 45 – 55 minutes, until a toothpick comes out clean.
  • While cake is baking you can prepare the syrup; Melt the coconut oil in a small saucepan over low heat.   Add the maple syrup and pineapple juice and bring to the boil.   Then, reduce and simmer for about 15minutes until it thickens, darkens and has caramelised slightly.  Set aside.
  • Allow cake to cool slightly.  Then invert onto a plate (use one with a bit of a raised edge to avoid syrup running off the plate.)
  • If the syrup has cooled and thickened then get it back on the heat and warm it back up to a nice pourable syrupy texture.  Remove baking paper, and then use a toothpick to poke holes around the top of the cake.  SLOWLY pour the syrup over the top,  pausing a few times to allow the syrup to sink in to the cake and absorb
  • Once the cake has completely cooled, sprinkle top with cinnamon, slice, and enjoy!

* A dollop of creamy Greek yogurt is a delicious accompaniment if you are dairy tolerant.)