Preheat oven to 350 degrees F (175 degrees C). Grease and flour pan and place sliced pineapple in bottom of prepared pan.
Then pour sauce over pineapples, then the cake batter and bake, flip upside down on large flat cookie sheet when done.
For Sauce
- Boil in a pot over medium heat:
- 1 c organic butter
- 1 cup raw honey
- 1/2 Cup maple syrup
- 1 tsp pure vanilla
Then pour over pineapples in prepared pan.
For cake batter
- 1 cup butter
- 1/2 cup raw honey
- 1/2 Cup maple syrup or agave
- 4 eggs
- 1 cup almond/coconut milk
- 1 1/2 teaspoons vanilla extract
- 2 cups whole grain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 10 drops stevia
In a large bowl, cream together the butter and honey, maple syrup until creamy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking powder and salt together in separate bowl. Set aside. Mix the flour mixture alternately with the milk, mixing just until incorporated each time. Pour batter into prepared pan.
Bake in the preheated oven for 30 minutes, or until tops spring back when lightly tapped. Turn over onto cookie sheet to cool and let sauce melt into cake.
