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 (melted)

½ C coconut milk

1 fresh pineapple slice (diced)

1 C Almond Flour

1/4 C Coconut flour

2 Eggs

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)


  • Prepare 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.
  • While pineapple is in the oven, mix together all ingredients for cake.
  • Spoon over pineapple mixture in the cake pan.
  • Return to oven and bake for 25-30 minutes until done.
  • Let cake sit for 10 minutes after it comes out of the oven. Then flip onto plate.

Serve warm or cool. Refrigerate leftovers.