Preheat the oven to 350°. Line bottom of a 9-inch springform or cake pan with parchment paper.

Arrange the pineapple rings in a flower shape in the bottom of the pan. Start with a ring in the very center and place six rings surrounding the middle ring. If desired, cut a few rings in half and line the sides of the pan. Place the cherry halves cut-side up in the spaces between the pineapples. See post for the exact arrangement.

In a small bowl, mix the reserved pineapple juice, maple syrup, apple cider vinegar, ground flaxseed, and vanilla.

In a separate, large bowl, mix the oat flour, almond flour, baking powder, baking soda, and salt.

Add the wet ingredients to the dry ingredients and whisk well.

Carefully pour the mixture into the pan, on top of the pineapples and cherries. Bake for 50 minutes until a toothpick comes out mostly clean. If the top is starting to deeply brown, cover the pan with aluminum foil and continue to bake until the cake is done.

Remove the cake from the oven and place on a wire rack. Let the cake cool completely.

If using a springform pan, remove the sides of the pan and flip the cake onto a plate. If using a regular cake pan, run a knife around the edges of the pan, then flip onto a plate. Serve and enjoy! Since this cake has fruit on top, store in the refrigerator.