Directions:

Preheat oven to 350 degrees F

Combine almond milk and cider vinegar, set aside for 5 minutes.

Line bottom of 9-inch round cake pan with parchment paper. Spray parchment with cooking spray. Sprinkle parchment with 3 tablespoons brown sugar and arrange pineapple slices on top. Set aside.

Combine flours, baking powder, baking soda, cinnamon and salt together, set aside.

Cream butter with remaining brown sugar until smooth. Add the banana and continue creaming until smooth. Add the egg whites and vanilla extract. Alternate adding flour mixture and almond milk mixture, scraping the mixing bowl as needed. Transfer the batter to the cake pan, spreading it evenly.

Bake 45 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and cool for 20 minutes before flipping cake out onto a serving plate. Pull off the parchment paper. Place several berries into the center of each pineapple. Cool completely before serving.