it’s been a really long while since i’ve ventured into any sort of cake territory. lately, i’ve had a bit of a love affair going with both pineapple and sunflower butter, and the thought occurred to me that—blended with a little coconut flour and a pasture-raised egg—they might bake into a decent dessert.

…and they did!;)

(here’s a sweet reminder that i have some sort of aversion to measuring; so the below are not amounts that i used—they are amounts that i think i used…)


  • 2 cups pineapple
  • 1 jar of sunflower or almond butter
  • 1 egg (pasture-raised)
  • 2-4 dropperfuls of vanilla stevia
  • 1/4 cup coconut flour
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  1. in a food processor; combine the pineapple, sunflower butter, eggs and stevia and pulse until blended—leaving the pineapple a bit chunky.
  2. in a bowl, combine the coconut flour, baking soda and sea salt.
  3. mix the pineapple and sunflower butter mixture in with the above dry ingredients.
  4. pour batter into an 8 x 8 inch baking dish (optional: top with fresh pineapple).
  5. bake at 350° for 45 minutes