Easy One-Bowl Dessert
Looking for the perfect gluten-free pineapple cake that’s moist, flavorful, and simple to make? This tropical Pineapple Almond Crumb Cake combines fresh pineapple, almond flour, and a buttery crumb topping for a naturally gluten-free dessert that rivals traditional wheat-based cakes in both texture and taste.
Why This Fresh Pineapple Almond Flour Cake Is the Ultimate Gluten-Free Dessert
Unlike standard pineapple cakes that rely on canned fruit or artificial flavors, this recipe transforms an entire fresh pineapple into a moisture-rich purée that infuses every bite with authentic tropical flavor. The almond flour base creates a tender, melt-in-your-mouth texture that gluten-free baking often struggles to achieve.
What truly elevates this from a simple gluten-free loaf to a showstopping dessert is the caramelized pineapple topping. Fresh pineapple chunks are sautéed with brown sugar and butter until golden and jammy. This sweet, buttery topping transforms an everyday gluten-free cake into a celebration-worthy treat without complicated techniques.
Key Features of This Easy Gluten-Free Pineapple Dessert
- 100% Gluten-Free. Made entirely with almond flour with no wheat, no gluten, and no compromises.
- Whole Fresh Pineapple. Uses an entire pineapple for maximum tropical flavor and reduced food waste.
- One-Bowl Recipe. No mixer required. Just blend, mix and bake for a stress-free gluten-free dessert.
- Dual Texture Experience. Tender almond cake base with crispy brown sugar crumb topping.
- Naturally Sweetened. Brown sugar and fresh pineapple provide depth and natural sweetness.
- Versatile Serving Options. Perfect for breakfast, dessert, or afternoon tea.
Expert Storage Tips for Gluten-Free Pineapple Loaf Cake
This moist gluten-free pineapple almond cake stays fresh at room temperature for 2-3 days, making it perfect for advance preparation. For longer storage, refrigerate for up to a week or freeze (without the caramelized topping) for up to 2 months.
For make-ahead entertaining, prepare the cake and store it unfrosted. Simply warm individual slices and top with freshly caramelized pineapple before serving for a gluten-free dessert that tastes freshly baked.
Whether you’re following a gluten-free diet or simply love the nutty richness of almond flour paired with tropical pineapple, this easy one-bowl pineapple crumb cake delivers bakery-quality results with everyday ingredients and minimal effort.
Pair with coffee for breakfast, serve with coconut ice cream for dessert, or enjoy as an afternoon treat. This versatile gluten-free pineapple loaf cake brings tropical flavor to your table any time of day.
Pineapple Almond Crumb Cake
4
servings15
minutes55
minutes1
hour10
minutesThis Pineapple Almond Crumb Cake is a moist, gluten-free loaf made with fresh pineapple and almond flour. Finished with a buttery crumble and caramelized pineapple topping, it’s the perfect balance of tropical flavor and tender texture.
Ingredients
1 whole pineapple, peeled, cored, and chopped
2 cups almond flour
1/2 cup brown sugar + 2 tablespoons
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon unsalted butter
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper. - Prepare the Pineapple:
Blend most of the chopped pineapple (except the part saved for the topping) until smooth. Set aside. - Make the Batter:
Whisk together the almond flour, brown sugar, baking soda, and salt. In a separate bowl, beat the eggs, then stir in the melted coconut oil and vanilla extract. Add the wet ingredients into the dry ingredients, followed by the blended pineapple. Mix until well combined. - Bake the Cake:
Pour the batter into the prepared loaf pan and smooth out the top. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it elsewhere. - Caramelize the Pineapple:
While the cake is baking, melt the butter in a pan over medium heat. Add the remaining chopped pineapple and brown sugar. Stir frequently until the pineapple softens and caramelizes, 5-7 minutes. Remove from heat and set aside. - Assemble the Cake:
Once the cake has cooled, top it with the caramelized pineapple. Optionally, garnish with shredded coconut or extra almond flakes for a decorative touch.
SUGGESTED RECIPE: Mango Coconut Mousse
Light, airy, and tropical, this Mango Coconut Mousse blends silky coconut cream with vibrant mango purée for a chilled dessert that melts on the tongue. Topped with a passion fruit caramel and crisp chocolate tuile, it’s elegant enough for dinner parties but easy enough for a weeknight treat.
