It’s officially the end of Tax Season! If you filed on time, breathe a sigh of
relief! You don’t have to worry about
taxes until next January! Thanks to all
of our eSmart Tax fans, we made it through another year.
Celebrate the end of tax season with this
delicious and healthy (gluten-free) cake recipe!
Pineapple Upside Down
Cake (adapted from Esther)
1/4 C Coconut Oil
½ C coconut milk
1 fresh pineapple slice
1 C Almond Flour
1/4 C Coconut flour
1 tsp Vanilla, Real
vanilla from Whole Foods is amazing!
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
¼ c coconut oil
1/8 c maple syrup
2 fresh pineapple
slices (one left whole, the other cut to fit edge)
topping first: In an 8-inch cake pan, place above amounts of coconut oil and
maple syrup. Place in oven preheating at 375 for about 5 minutes, or until
melted and bubbly. Place sliced/cut pineapple slices into pan with oil/syrup
mixture and return to oven for another 5 minutes.
pineapple is in the oven, mix together all ingredients for cake.
over pineapple mixture in the cake pan.
to oven and bake for 25-30 minutes until done.
cake sit for 10 minutes after it comes out of the oven. Then flip onto plate.
Serve warm or cool. Refrigerate leftovers.