Recipes

Oatmeal pineapple flip cake

Servings: 8 servings
Course: Desserts and Baked Delights, Snacks
Prep Time 30 minutes
Ingredients Instructions Video Notes

Ingredients
  

  • ¾ cup. Oat flour
  • ½ cup. Almond flour
  • 1 ½ tsp. Baking powder
  • ½ tsp. salt
  • ⅓ cup. Vegetable oil
  • ½ cup. Sugar or sweetener
  • ⅓ cup. Oat milk
  • 2 eggs
  • 1 tsp. vanilla
  • 5 to 6 slices of pineapple in syrup
  • Cherries in syrup for decoration

Instructions
 

  1. Preheat the oven to 180°C (350°F). Grease and lightly flour a round cake pan and place waxed paper in the bottom.
  2. Place the pineapple slices in the bottom of the mold, distributing them evenly and place a cherry in syrup in the center of each slice.
  3. Sift together the dry ingredients oat flour, almond flour, baking powder and salt. Set aside.
  4. Mix the vegetable oil with the sugar until blended.
  5. Add the eggs one by one until integrated.
  6. Stir in the oat milk and vanilla, mixing well.
  7. Add the dry ingredients to the wet ingredients and mix gently until a homogeneous dough is obtained.
  8. Pour into the mold: over the pineapple slices, making sure it is uniform.
  9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool for a few minutes in the pan before unmolding. Carefully turn the cake out onto a plate so that the pineapples remain on top.

Video

Notes

  • Add walnut or pineapple pieces to give the cake a different texture.
  • Serve with a scoop of vanilla ice cream for a delicious dessert.
  • Decorate with coconut or chopped nuts.
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