Individual Pineapple Upside Down Cake

Individual Pineapple Upside Down Cake

Serves 6 20 minute prep time

Craving pineapple upside down cake but worried about portion control? Muffin tins to the rescue! Each individual cake is not only delicious, but beautiful—perfect for summer soirées.


  • 12 pineapple rings
  • ¼ cup coconut oil
  • ¼ cup coconut sugar
  • ½ cup coconut flour
  • 6 Tbsp Vanilla Vega Sport® Performance Protein
  • 4 Tbsp almond meal
  • 8 Tbsp coconut sugar
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup + 4 Tbsp coconut milk
  • 2 Tbsp ground flaxseed
  • 6 Tbsp water
  • 2 tsp vanilla extract
  • 4 Tbsp coconut oil


  • Preheat oven to 325F and spray a muffin tin with oil.

  • Melt ¼ cup of coconut oil and mix in ¼ cup coconut sugar.

  • Into each muffin tin compartment lay a pineapple ring, and evenly divide the coconut sugar mixture between the compartments.

  • In a bowl, combine coconut flour, protein, almond meal, coconut sugar, baking powder, and salt. Mix well.

  • Mix flaxseed and warm water and let sit for 1 minute.

  • In another bowl, combine coconut milk, flaxseed and water mixture, vanilla and coconut oil. Mix well and then combine with dry ingredients.

  • Divide mixture evenly in muffin tin. Bake for 25 to 30 minutes, until cake is firm and a toothpick comes out clean. Cool before flipping out of muffin tins.