Pineapple Upside Down Cake Made with Coconut Flour and Honey GAPS Legal
Prep time
Cook time
Total time
GAPS Legal Pineapple Upside Down Cake that will please any crowd.
Serves: 24
  • ¾ cup honey, divided use
  • 13 ounces (about 2 cups) pineapple, in pieces
  • 1 cup coconut flour
  • 1 cup butter, room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 6 eggs
  1. Preheat oven to 325°F.
  2. Heavily grease a 11" x 7" glass baking dish.
  3. Layer in the pineapple pieces.
  4. Drizzle ¼ cup of honey over the top.
  5. Add the rest of the ingredients into a bowl and whisk thoroughly using a mixer.
  6. Allow batter to sit five minutes so that coconut flour can absorb.
  7. Spread over the top of the pineapple.
  8. After 25 minutes, cover the top of the cake with a piece of aluminum foil as it will begin to darken.
  9. Bake an additional 15 minutes.
  10. A toothpick inserted will come out clean when done. Also, when not quite done the center of the cake will jiggle. At that point you can turn the oven off and leave the cake in the oven 5 minutes to finish baking.
Nutrition Information
Serving size: 1 Calories: 138 Fat: 10 Carbohydrates: 12 Fiber: 2 Protein: 2
Recipe by GAPS Diet Journey at