Description
The Easter Pineapple Heaven Cake offers a refreshing burst of tropical flavor with a light sponge base infused with sun-ripened pineapples and a velvety topping, balancing wholesome fats and natural sugars.
Ingredients
Scale
2.5 cups Super-fine blanched almond flour
1.5 teaspoons Baking powder (aluminum-free)
1/4 teaspoon Sea salt
3 units Organic large eggs (room temperature)
20 ounces Crushed pineapple in 100% juice (well-drained)
1/2 cup Pure maple syrup or raw honey
1 tablespoon Pure vanilla extract
1.5 cups Plain Greek yogurt or chilled coconut cream
1/4 cup Unsweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish
- Whisk together almond flour, baking powder, and sea salt in a bowl
- Beat eggs until frothy; add maple syrup, vanilla extract, and half of the drained pineapple. Whisk until emulsified
- Pour wet ingredients into dry ingredients and fold gently without over-mixing
- Pour batter into prepared dish and smooth the top. Bake for 30-35 minutes until golden brow
- Allow cake to cool completely on a wire rack
- Whip Greek yogurt (or coconut cream) with vanilla and remaining drained pineapple for frosting
- Spread frosting over cooled cake, sprinkle shredded coconut on top, and add mint leaves
Notes
Ensure to drain the pineapple sufficiently to avoid sogginess.
Use room temperature eggs for better integration into the batter.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Sugar: 12g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg