Raw Pineapple Cake

December 4, 2015

Damn this is good

Ingredients:
1/2 pineapple
1 batch raw caramel sauce (I added a pinch of cinnamon)
1 cup almonds
1 cup shredded coconut
1/2 cup raw oats
2 tbsp sweetener – Agave, Brown rice syrup, Maple syrup etc
1 tbsp coconut oil + more to grease cake pan
1 tsp vanilla
Pinch of salt

Directions:

Using a large knife, cut off the outside skin of your pineapple – then slice it into circles as thinly as you can, and cut out the inside cores of the slices to make rings. Grease a cake pan with coconut oil, and place your pineapple slices in the bottom. Pour your raw caramel sauce over the pineapple, and let set in the fridge while you prepare the cake layer. For the cake layer, grind almonds, shredded coconut, and oats to a flour using your food processor. Add in sweetener of your choice, coconut oil, and salt – processing until cake textured crumbs start to form. Remove your pan from the fridge, and press the cake mixture down on top of the pineapple and caramel sauce – the harder you pack, the better it will stay together when you turn it upside down. Return the pan to the fridge, and let sit for a half hour or so. When ready to serve, carefully run a knife around the edges of the cake pan, before flipping your pan upside down onto a plate. The cake should pop out in one piece. Serves 8. Will keep for 2-3 days covered in the refrigerator.