Ingredients

• Aquafaba from one 15 oz. can Chickpeas (approx. 200 ml)
• 1 tsp Cream of Tartar (4 g)
• 1/2 cup Potato Starch (100 g)
• 2 1/2 cups Paleo Baking Flour (350 g)
• 3/4 cup Organic Coconut Sugar (115 g) plus extra for dusting
• 1/2 tsp Baking Soda (3 g)
• 2 tsp Baking Powder (9 g)
• 1/2 tsp Sea Salt (3 g)
• 2 Tbsp white vinegar (33 ml)
• 4 Tbsp Dairy-Free Milk (70 ml)
• 2 tsp Vanilla Extract (10 ml)
• 1/4 tsp Almond Extract (1 ml)
• One 20 oz. can Pineapple Slices, drained
• One 13 oz. can Maraschino Cherries, drained

Instructions

1. Preheat oven to 350°F. Using an electric mixer, combine the aquafaba and cream of tartar and whip until stiff peaks form. Set aside.
2. In a medium bowl, whisk the potato starch, flour, sugar, baking soda, baking powder and sea salt together.
3. In a separate bowl, combine white vinegar, dairy-free milk, and vanilla and almond extracts. Pour into the dry ingredients, folding together until just combined.
4. Fold in the whipped aquafaba until completely combined.
5. Spray an 8-inch cake pan with cooking spray and dust the bottom of the pan with coconut sugar, shaking out any excess. Arrange pineapple slices and maraschino cherries to your liking, then pour the batter over the fruit.
6. Bake for 50 minutes. Remove from oven and let cool for 15 minutes before removing from pan and slicing. Top with whipped coconut cream or fresh fruit.