It didn’t take a lot of convincing for us to jump on board for National Pineapple Upside Down Cake Day. We switched it up a bit and made gluten-free cupcakes with fluffy dairy-free coconut cream frosting. They are easy-to-make and the perfect mid-week treat!
1 ¼ cups almond flour
½ cup of Barlean's Flax Chia Coconut
1/3 cup honey
1/2 cup Barlean's coconut oil
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoons vanilla extract
1 teaspoons almond extract
2 large eggs
1 cup Greek Yogurt
Fresh pineapple (about two large skewers)
One can of coconut cream and 1 tablespoon of Barlean’s Pina Colada Omega-Swirl
Baking Instructions: Mix together the almond flour, Flax Chia Coconut, salt and baking powder and set aside. Combine honey, coconut oil (make sure it's melted), vanilla and almond extract, eggs, and yogurt. Once the wet ingredients are mixed together, add in the dry ingredients. Place the cupcake liners into pan and line with thin slices of fresh pineapple. Then pour in batter. Bake at 400 degrees for about 15-17 minutes. Watch cupcakes around 15 minutes as the top begins to brown quickly. Let cupcakes cool and then top with frosting, fresh pineapple and sprinkle with coconut flakes. To make the frosting, remove the chilled coconut cream from the can, add two tablespoons of Barlean’s Pina Colada Omega Swirl and mix together. If it is too runny, let sit in the fridge to thicken.
Makes about 8 large cupcakes. Enjoy!