Cake Donuts are the new cupcakes. We’re obsessed with these single serving sweets lately — especially when they come from the queen of grain, dairy and refined sugar-free baking, Laurel Gallucci.

As the founder of Sweet Laurel Bakery, Laurel is our go-to for desserts that don’t send our bodies into crisis mode. Just like her hazelnut flour donuts and these coconut frosting spice donuts inspired by one of our fave SLB  cakes, the recipe below is a clean and easy treat-to-self that’s just begging to be shared. Get in on all the gut-friendly goodness with this pineapple upside-down cake donut…

Pineapple Upside-Down Donuts


1 1/4 cup blanched almond flour
1/4 tsp baking soda
1/8 tsp Himalayan pink salt
4 Tbsp 100% maple syrup or honey, divided
1/2 tsp vanilla extract
3 Tbsp coconut oil, melted, divided
1 tsp apple cider vinegar
2 eggs, at room temperature, whites and yolks separated
1 pineapple, peeled and cut into 1/2″ to 1″ inch rounds


Preheat oven to 350.

Mix 1 tablespoon of coconut oil and 1 tablespoon of maple syrup, and grease each donut cavity. Set aside.

In each donut cavity, place a slice of pineapple.

Combine the dry ingredients in a medium bowl. In another medium bowl combine all of the wet ingredients except egg whites.

Mix the wet with dry and set aside. Beat the egg whites until firm peaks form. Gently fold the egg whites into the batter.

Pour 3-4 tablespoons of batter over the pineapple.

Place donuts in preheated oven and bake for 12-15 minutes.

Allow donuts to cool, then flip onto serving platter, pineapple side up. Enjoy!

Can’t get enough donuts? Discover more clean cake donut recipes here.

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