As the month of May draws to a close, I thought I would provide another gluten-free recipe. I found this one on Pinterest by Cupcakes & Kale Chips and it just sounded amazing! I made these while having a dessert craving at 10pm. The original recipe calls for a mix of oat and almond flour but I found these to be very expensive. I instead used a gluten-free flour by Bob’s Red Mill which worked out pretty well and was MUCH cheaper. Using a different flour did make the end product a bit different than the original recipe, but I think it still tasted good and looks beautiful. These were very quick and simple to bake too. Enjoy and let me know what you think!
- 3 Tbsp honey, divided
- 1/2 Tbsp unsalted butter
- 2 slices pineapple rings
- 1/2 cup gluten-free flour
- 1/8 tsp salt
- 1 tsp baking powder
- 1 egg
- 1 tsp vanilla
Preheat oven to 350 degrees F and lightly spray 2 – 6oz oven safe ramekins. Melt 1 tablespoon of honey and the butter in a small bowl. Divide the honey-butter mixture between the ramekins and place one pineapple slice in the bottom of each ramekin. In a small bowl, mix together the flour, baking powder, and salt. Add the vanilla, egg, and remaining 2 tablespoons of honey and stir until combined. Divide batter between ramekins and bake for 16-18 minutes or until set in the middle and a toothpick comes out clean. Let cool for 5-10 minutes before running a knife around the edge and flipping the cakes out of the ramekins onto a plate. Store leftovers in airtight container in the refrigerator. When eating leftovers, I recommend heating up the cake for 10-20 seconds in the microwave. The cake can become a little hard if eaten cold, but warming it up tends to make it softer.
Nutrition Facts: 320 calories, 6 g total fat, 320 mg sodium, 63 g total carbohydrates, 31 g sugar, 2 g dietary fiber, 5 g protein
Makes 2 individual cakes. Serving size: 1 cake.