Ingredients

• 1 Tbsp Butter melted
• 2 Tbsp Maple Syrup
• 7 slices canned cored Pineapple Rings drained
• 1/2 cup dried pitted Cherries
• 2 large Eggs
• 1/4 cup Plain Yogurt dairy or nondairy, not Greek
• 2 Tbsp mild flavored Oil such as grapeseed
• 1 Tbsp Vanilla Extract
• 1/4 tsp Salt
• 1 tsp Baking Soda
• 2 Tbsp Tapioca Flour
• 1/2 cup granulated Monk Fruit Sweetener like Norbu, or granulated stevia like Natvia
• 1 1/2 cups Almond Flour

• 2 Tbsp granulated Monk Fruit Sweetener like Norbu, or granulated stevia like Natvia
• 1 1/2 tsp Tapioca Flour
• 1/4 cup Almond Milk
• Vanilla Extract

Instructions

1. Preheat the oven to 350°F. Liberally grease an 8 1/2-inch round cake pan.
2. Stir together the melted butter and maple syrup and pour it into the base of the pan. Gently tilt the pan to spread the butter mixture into an even layer covering the entire bottom of the pan. Place one pineapple ring in the center of the pan and place the remaining 6 rings around it to cover the bottom of the pan. Distribute the dried cherries in the centers of the pineapple rings and in the crevices between the rings. Set the pan aside.
3. In a large mixing bowl, beat together the eggs using a hand mixer or stand mixer fitted with the beater attachment(s).
4. Mix in the yogurt, then add the oil and vanilla.
5. Incorporate the salt, baking soda and tapioca flour, then the sweetener, and finally the almond flour. Mix until smooth.
6. Pour the cake batter into the prepared baking pan, covering the pineapple slices and cherries.
7. Bake for 35-40 minutes until the cake is golden brown on top and firm yet springy to the touch.
8. Let cool for 10-15 minutes in the pan, then run a knife or toothpick around the edges, between the pan and the cake, to loosen the cake. Place a large dinner plate upside down on top of the cake pan (It should cover the entire opening of the pan) and quickly flip the pan over so that the cake slides out onto the plate with the pineapple facing up.
9. If you'd like to glaze it, simply whisk together the glaze ingredients (if your glaze is too thick, add a bit more almond milk until it reaches a pourable consistency) and pour evenly over the cake. Allow the glaze to soak in slightly before slicing and serving.